Making A Classic Folded Omelet British recipe Easy- LateChef.com
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British Recipe

Breakfast

Serves 1
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Short Description

A classic omelet is without a doubt one of the most glorious egg dishes. It isn't hard to make once you get the knack, which shouldn't take long at all. What you're aiming for is a soft, oval "egg-pillow," firm on the outside and runny to almost moist within-like scrambled eggs encased in a thin cooked-egg layer. A 3-egg omelet is probably easiest to manage; never use more than 6 eggs per omelet. You'll need a nonstick or well-seasoned pan. The egg mass should not come more than 1/4in (5mm) up the side of the pan. The pan should be hot enough to begin setting the beaten eggs as soon as they're added, but not so hot that some of the egg mass fries or colors before the rest can cook. You'll need to work quickly-an omelet takes less than 2 minutes to cook.


Cooking Procedure


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