Ingredients:
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Eggs at room temperature
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Skillets 10-12 inches in diameter recommend for 3 egg omelets​.
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Skillets less than 10" in diameter recommend for 2 egg omelets
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1 tsp water per egg
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1 tsp cream per egg
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Salt and pepper to taste
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Your choice of cheese(s), recommend grated easy melting cheeses
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Your choice of vegetables
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Your choice protein(s), recommend sausage, chicken, bacon
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1/2 tbsp butter for egg, additional tbsp butter if cooking vegetable or proteins
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Method:
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For omelets with vegetable and/or protein filling:
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cook/ sautee the vegetables and proteins and set aside
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Clean the skillet if it will be used for the egg cookery
​Cheese Omelets or Scrambled Eggs:
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Have Mis en Place or everything you will use in separate containers pre cut/chopped etc. ready to use next to stove as eggs cook quickly
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Crack eggs on a flat surface into a mixing bowl. *Flat surface keeps egg shells from getting into bowl as well as any bacteria that might be on the eggshell
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Add 1 tsp water and 1 tsp of cream (or milk) per egg
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Poke egg and whisk or mix until well combined but not "frothy"
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Heat a skillet to medium heat, nonstick skillet preferred
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Add about 1/2-1 tbsp butter depending on skillet size and liking
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When butter is melted and a slight bubbling, add the whisked eggs
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Season with Salt and pepper
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Keep the pan gently moving and spatula moving the eggs until they are almost set.
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When the eggs are almost set, just a bit of uncooked egg remains...Decision time!
SCRAMBLED EGGS Stop here!
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break it up a bit and serve
Omelets continue:​
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​When eggs are set and very little or no uncooked egg. Roll onto a plate
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Garnish with green onion or parsley
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Watch the Tutorial: