Text 32379, 61 rader
Skriven 2015-10-26 03:53:00 av DAVE DRUM (1:123/140)
Ärende: Five 516
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Omelet
 Categories: Five, Eggs, Cheese
      Yield: 1 servings
 
    1/2 tb Unsalted butter; more as
           - needed
      2 lg Eggs
    1/8 ts Sea or kosher salt
           Fresh ground black pepper
    1/4 c  Loose pack grated Gruyere
 
  If you prefer firmer eggs or if undercooked eggs are a
  concern, cook the omelet for another minute before adding
  the cheese. It will get a little brown, but the eggs will be
  cooked through.
  
  Melt the butter in an 8-inch nonstick skillet over medium
  heat.
  
  In a small bowl, lightly beat the eggs, salt, and a couple
  of grinds of pepper with a fork until the whites and yolks
  are completely mixed and the eggs are frothy. Pour the eggs
  into the skillet and let them sit, undisturbed, until the
  eggs are just beginning to set around the edges, 30 to 60
  seconds.
  
  Gently scramble the eggs with a silicone spatula while
  shaking the pan back and forth. Scramble and shake just
  until the eggs have set on the bottom but are still
  undercooked on top, 45 to 60 seconds. Turn off the heat and
  give the pan a few shakes to evenly distribute the eggs. Tap
  it once firmly on the stove to smooth the bottom of the
  omelet (use a heatproof cutting board if your stovetop is
  glass).
  
  Sprinkle the cheese down the center third of the omelet and
  run a spatula around the edge. You can use the spatula to
  smooth the top of the eggs if necessary. Let it sit for
  about 1 minute. The top of the omelet will still be loose
  and the bottom should have no color.
  
  Fold a third of the omelet over the cheese. Shake the
  unfolded third of the omelet up the side and slightly out of
  the pan. Invert the pan onto a plate to complete the final
  fold of the omelet. It should be folded in three, like a
  letter. Rub the top with cold butter for shine, if desired.
  Serve immediately.
  
  From: Fine Cooking Magazine | April 2010
  
  MM Format by Dave Drum - 25 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Squanto showed them how to combine yams & marshmallows into a dessert
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