Foamy omelet. To fix it, I transferred the busted foamy omelette back to the skillet and stirred it and flattened it with a rubber spatula. Cooking on medium-high heat, the omelette came back together and held its shape so it could be turned onto a plate as an omelette is supposed to. Lift up each side of the omelette and drop a tablespoon of butter underneath.
Separate the yolks from the whites of two eggs, and put them into bowls.
To the yolks add a saltspoon of salt and one fourth of a saltspoon of pepper.
Beat with a Dover egg-beater until light.
You can cook Foamy omelet using 5 ingredients and 6 steps. Here is how you cook it.
Ingredients of Foamy omelet
- Prepare 4 of eggs.
- You need 1/2 teaspoon of salt.
- You need of Pepper.
- It's 4 tablespoons of Half and half.
- Prepare 2 tablespoons of butter melted over hot water.
Then add two tablespoons of milk. Beat the whites until stiff, but not as stiff as possible, and fold, not beat them into the yolks, so. Then they're folded back together to make a foamy mixture that cooks in a pan until browned on the bottom and just barely set on top. The soufflé omelette is the easiest way to practice making any kind of soufflé, given the low barrier to entry.
Foamy omelet instructions
- Beat yolks until creamy add seasoning and milk.
- Beat whites of eggs until stiff cut and fold into egg mixture.
- Put butter in frying pan pour in omelet and cook slowly.
- When set and slightly brown place in broiler to dry top.
- Fold and serve immediately.
- Garnish with parsley and current jelly.
If you have some eggs and a few extra minutes to beat the whites, you can do it. POUR IN egg mixture; gently smooth surface. At The Original Pancake Denver, we take our breakfast recipes very seriously. One of our favorite breakfast menu items is the omelette. Light and fluffy, filled with a favorite topping, omelettes are always a crowd pleaser!
