ksul-uasc-mscc224_025

Omelets
Plain Omelet

1 egg yolk
1 egg white (stiff)
f.g. salt
f.g. pepper
1 TB cold water

Beat egg yolk, Add seasonings and water, fold in egg white. Melt 1 TB butter in frying pan Pour in mixture. Cook on low flame. Let
uncooked part flow underneath by
lifting with a spatula. Cover pan
for last few minutes. When omelet
does not stick to finger, it's done.

To fold and Turn out Omelet.
Always have all dishes heated
and everything prepared. Hold an
omelet pan with handle in left hand.
With a knife indent omelet in center
at right angles to handle of pan. Place
knife under part nearest handle,
tip pan to nearly vertical position, by
carefully coaxing with the knife. It
will fold and turn without breaking.