🫙 From the Spice Rack
Basic Omelet
3 ea EGGS (ROOM TEMPERATURE) 1/4 ts SALT 1 tb WATER (DO NOT USE MILK) 1 tb BUTTER OR MARGARINE 1 tb PEANUT OIL BREAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL YOLK IS MIXED IN...
maineasy
Ingredients5 items
Ingredients
- 3ea eggs (room temperature)
- 1/4tsp salt
- 1tbsp water (do not use milk)
- 1tbsp butter or margarine
- 1tbsp peanut oil
Directions
- 1
3 ea EGGS (ROOM TEMPERATURE) 1/4 ts SALT 1 tb WATER (DO NOT USE MILK) 1 tb BUTTER OR MARGARINE 1 tb PEANUT OIL BREAK EGGS IN A SMALL BOWL
- 2
ADD WATER AND BEAT UNTIL YOLK IS MIXED IN
- 3
IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT BUTTER OVER MEDIUM HIGH HEAT
- 4
ADD PEANUT OIL, HEAT TILL BUTTER IS NOT BUBBLING
- 5
POUR EGG INTO PAN
- 6
AS EDGES BEGIN TO SET, LIFT WITH A SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH
- 7
WHEN EGG NO LONGER FLOWS FREELY RUN SPATULA AROUND EDGE TO LOOSEN EGG
- 8
SLIDE OMELET ONTO SERVING PLATE AND FOLD IN HALF