Saturday, June 7, 2008

French Omelette

French Omelette
serves 2

6 eggs
50g/2oz butter
salt and freshly ground
black pepper

• Place a medium frying pan over a medium heat. Whisk the eggs in a bowl with salt and pepper until frothy. Put half the butter in the pan,tilting the pan to coat, then add half the eggs.
• Using the flat of a fork, stir the centre vigorously for 5 seconds, tilting the pan to move the uncooked egg to the edges. Remove from the pan whilethe middle is still slightly creamy, as the egg will continue cooking from residual heat. Repeat with the remaining butter and egg, and serve hot.

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