Cheese omelet
By VicentaLakin
i'm sure a lot of friends, like me, got hurt by a lot of messes. in fact, it's easy to eat well, it's easy to use simple materials, it's enough to take a little more care. this time it's a basic version that opens your mind, mix & & & & /macks, makes your own good taste! first of all, our goal is to: one, the bottom of the loaf is soft, without a caramel color, one-size-fits-all gold, two cheeses are melted and fully integrated with the egg fluids, and the top of the loaves (before they are rolled up) have an ointmental adhesiveness, and a bite does not clearly feel the hard-and-soft boundary, but there is a progressive feedback that, if the above conditions are met, i think it is a gemelette that is worth eating, because it is really easy to do it, so let's do it step by step。
Recipe Recommendations
- milk fragrance
- fried
- ten minutes
- simple
Steps for Cheese omelet
1
Pumping eggs into the mix, adding dry white wine, salt, grinding black peppers, evenly shattering。
2
Cheese rubbing
3
the preheated boiler in the middle of the fire, put it in butter, shakes the pot when the butter melts and fills the bottom of the pot with butter, drops a little bubble into the egg fluid and goes to the fire. the egg fluid will be slowly condensed from the bottom, and the action will be maintained by rupberspatula's tip or chopsticks in different areas。
4
after 30s, the cheese and onions were put in, and they continued to stir up in different areas, gradually creating holes to see the bottom of the pot, it was okay to fill the hole with uncondensed egg fluid. this creates an uneven state of appearance, and when a portion of the egg fluid is not condensed, the butter is scattered sporadically on the cake, with irregular surfaces, where the butter becomes softly felt in different areas。
5
And when you get to the bottom, you can slip out of the pot, and don't forget to put a baking paper on the bottom, so you can easily lift up the edges and roll up the loaf, be careful, and this is the prettiest。
6
Cut it open in the middle. See cheese, egg fluid and butter juice? Imagine it. Scratch black peppers, onions, with Dijonmustard and Pickles, enjoy!Cheese omelet Make Tips
*the quantity of eggs is important, i mean, not so thin as the size of the bottom of the pot, or there's nothing to say. it's just an egg skin. if you use a 24cm pan, i recommend at least three larger eggs. you can mix the eggs evenly, or you can choose to do a little bump to keep your mouth wide open. plus, one extra yolk for every three eggs. believe me, it's too good。