How to prepare the food within 5 min? Ultimate French omelets

​အောက်ဆုံးထိ ဆွဲကြည့်​​ပေးကြပါ ခင်ဗျာ

One of the most fundamental dishes in any cook’s repertoire is the omelette, and this recipe will show you how to make it perfectly every time.

• Total time5 mins
• Ready in under 5 mins

kcal	Fat	saturates	carbs	sugars	fiber	protein	salt
396	33g	14g	0g	0g	0g	24g	0.95g

Ingredients

• 3 eggs, as fresh as possible, preferably organic and free-range, room temperature
• 2 knobs unsalted butter
• 1 tsp finely, freshly grated parmesan (or vegetarian alternative)

To cook with herbs

• 2-3 chopped tarragon leaves
• 1 tbsp each snipped chives and chopped chervil or parsley

To cook with cheese

• 3 rounded tbsp finely grated gruyère

Method

Step 1

Prepare everything. Heat a 20-centimeter-wide nonstick frying pan over medium heat. Beat the eggs with a fork until they break up and mix, but not as thoroughly as you would with scrambled eggs. With the intensity on medium-hot, drop one handle of margarine into the dish. It shouldn’t brown, but it should bubble and sizzle. Put the parmesan and a little salt and pepper on the eggs before pouring them into the pan.

STEP 2

After allowing the eggs to slightly bubble for a few seconds, use a wooden fork or spatula to gently draw the mixture in from the sides of the pan several times until it forms folds in the middle. Leave for a few seconds, then stir to combine cooked and uncooked eggs lightly. Once the egg is partially cooked, return for a brief time and stir quickly, stopping when there is still some egg that is barely cooked. With the skillet level on the intensity, shake it this way and that a couple of times to settle the combination. It ought to slide effectively in the dish and look delicate and sodden on top. A speedy eruption of intensity will brown the underside.

STEP 3

Hold the handle under. Slant the dish down away from you and let the omelet tumble to the edge. Using your fork, fold the side closest to you over by a third and continue rolling it over until the omelette tips onto a plate. You can fold it in half if that’s easier. For a perfect completion, cover the omelet with a piece of kitchen paper and full it up a piece with your fingers. Rub the other handle of margarine over to coat. Serve right away.