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A classic, simple, and perfectly cooked cheese omelette. This recipe focuses on technique to achieve a soft, silky, and delicious result in just a few minutes, making it a fantastic and versatile meal.
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Whisk 3 eggs with a pinch of salt and pepper. → Heat oil and butter in a non-stick pan over medium heat, then pour in the eggs. → Gently pull in the edges for 20 seconds, then sprinkle with grated cheese. → Cook on low until just set but still soft on top. → Fold in half and slide onto a plate to serve.
Whisk 3 eggs with a pinch of salt and pepper. → Heat oil and butter in a non-stick pan over medium heat, then pour in the eggs. → Gently pull in the edges for 20 seconds, then sprinkle with grated cheese. → Cook on low until just set but still soft on top. → Fold in half and slide onto a plate to serve.
A classic, simple, and perfectly cooked cheese omelette. This recipe focuses on technique to achieve a soft, silky, and delicious result in just a few minutes, making it a fantastic and versatile meal.
Crack 3 eggs into a bowl.
Season the eggs with a pinch of salt and pepper.
Whisk the eggs well with a fork until combined.
Place a non-stick frying pan (about 7 inches) over a medium heat.
Add a little bit of olive oil and a knob of butter to the pan. Swirl it around to coat the bottom as it melts.
Using a non-stick pan is essential for making a good omelette that doesn't stick.
Don't cook the omelette on too high a heat, as this will make it tough and rubbery. A medium heat is perfect.
The goal is a soft, silky texture inside. Avoid overcooking; it's ready when the top is still slightly soft.
If you get a piece of eggshell in your bowl, use half of the broken shell to easily scoop it out.
This basic recipe is very flexible. You can add other fillings like cooked mushrooms or crispy bacon before adding the eggs.
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