Text 19015, 83 rader
Skriven 2011-12-14 08:51:00 av Dave Drum (1:261/38)
  Kommentar till text 18976 av Dave Sacerdote (1:123/140)
Ärende: Your Mission
====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 ->       Title: Omelette In a Bag
 ->   Crack the eggs into a large resealable freezer bag.

 DS> I remember when an omelet was made by cooking some eggs in a
 DS> manner similar to a crepe until set at the bottom and still
 DS> soft on top and then folding in the other ingredients.

 DS> These days, "omelet" seems to mean "scrambled eggs with shit
 DS> mixed in."

 DS> (That's an observation based on the recipe, BTW, not a reflection
 DS> upon you personally. I know you often attach recipes based on
 DS> keywords in the threads and don't necessarily endorse them.)

It has become set into my style to post a recipe which relates in some way to
the post I am making - honoring our oldest (I think) member by "Doing a urton".

My preferred scrambled eggs is still the scrambled in the skillet style - where
the whites and yolk are not perfectly homogenised. I can eat, and enjoy,
buffet-style scrambled ... if they are not done to the rubbery consistency that
is generally the case. But omelettes need to be made as you describe. Oddly,
the Golden Corral, which has a buffet breakfast Friday, Saturday and Sunday,
has an omelet (sic) station where Brenda does omelettes properly ... unlike
Ryan's (also a weekend buffet place) which stirs all the ingredients together
and cooks them, folding the pancake of egg & stuff into a tri-fold tube,
possibly sprinkling some shredded cheezoid over and calling that an omelet.
Many other places do it Ryan's style. I do not order omelettes at those places.

My favourite omelette is pretty simple (and not original with me) eggs, stewed
apples w/cinnamon, cheese, and some crumbled bacon. So, I went and looked at my
favourite breakfast recipe site and, sure enough, a recipe near enough to my
own way (less the bacon) that I have tagged it "Uncle Dirty Dave's Kitchen"

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cinnamon Apple Omelette
 Categories: Eggs, Fruit, Dairy
      Yield: 1 serving

      3 lg Eggs
      1 md Tart apple; peeled, thin
           - sliced
      1 tb Dairy sour cream
      1 tb Cream
      1 tb Brown sugar
      2 ts Butter
    1/2 ts Ground cinnamon

  Beat eggs with cream until fluffy; set aside.

  In a large skillet/frying pan, melt half (1 teaspoon) of
  the butter. Add apples, cinnamon and brown sugar. Saute
  until tender -- stirring often. Empty contents to a bowl
  or plate and set aside. *

  Clean the frying pan. Melt remaining butter. Pour in egg
  mixture. Cook as you would an ordinary omelet. When eggs
  are 90 percent set, flip the omelet. In the center of the
  open-face omelet, spread the sour cream and top that with
  most of the apple mixture.

  Fold omelet and transfer to a plate. Top with remaining
  apple mixture.

  * I use pre-made apple sauce with cinnamon for this step.
  It certainly speeds things along. I also will add bacon,
  crisped and crumbled sometimes. - UDD

  Mr Breakfast would like to thank Stephanie for this recipe.

  From: http://www.mrbreakfast.com

  Uncle Dirty Dave's Kitchen

MMMMM


... Nothing is really work unless you would rather be doing something else.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)