Basic Omelet Recipe

Ingredients

3 each eggs (room temperature)
1/4 tsp salt
1 tbsp water (do not use milk)
1 tbsp butter or margarine
1 tbsp peanut oil


Directions

BREAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL YOLK IS MIXED
IN. IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT
BUTTER OVER MEDIUM HIGH HEAT. ADD PEANUT OIL, HEAT TILL BUTTER IS NOT
BUBBLING. POUR EGG INTO PAN. AS EDGES BEGIN TO SET, LIFT WITH A
SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH. WHEN EGG NO
LONGER FLOWS FREELY RUN SPATULA AROUND EDGE TO LOOSEN EGG. SLIDE
OMELET ONTO SERVING PLATE AND FOLD IN HALF. (SLIDE ONTO PLATE SLOWLY,
WHEN HALF ON PLATE BRING PAN OVER THE TOP TO FOLD IN HALF) NOTE:
ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET


Servings: 1 servings

 

 

Basic Omelet Recipe brought to you by Recipe Ideas


Categories: Breakfast; Egg


The History of Recipes

Historians have proved the existance of recipes way back into antiquity, in fact as far as ancient Egypt, and possibly even further. Interesting though that is, mostly, these ancient records were just simple pictorial instructions for preparing meals.

Continuing our culinary historical journey, we find a couple of cookery books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food on the tables of the upper classes of the time.

When we get to the 1900s, recipe publications were increasing in popularity mostly due to higher levels of literacy, more spare time and having more money.

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We hope you enjoy this Basic Omelet recipe.

 


Basic Omelet Recipe, one of many tasty recipes brought to you by Recipes Ideas




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