| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Herb/spice, Cheese/eggs |
3 |
Servings |
INGREDIENTS
| 6 |
lg |
Eggs |
| 1/2 |
ts |
Tabasco Pepper Sauce |
| 3 |
tb |
Grated Parmesan Cheese |
| 1/3 |
c |
Beer |
| 3 |
tb |
Butter |
INSTRUCTIONS
From: "0000000ccccccc" <wlockman@ra1.randomc.com>
Date: Tue, 21 May 1996 22:27:06 +0000
More than a decade ago, Rudy Stanish, "the Omelette King" would turn out
hundreds of omelettes at a time for charity functions. He always added
Tabasco pepper sauce to his egg mixture, and over the years he cooked a
bunch of omelettes for us on many occasions. Rudy used beer as the liquid
in this cheese omelette recipe, giving the eggs even more zip.
~-------------------------------------------------------------------------
In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk
only until blended, not frothy. In an 8-1/2" omelette pan over medium
heat, melt 1 tablespoon of the butter. The pan is hot enough when a drop
of water spatters in it. Pour 1/3 of the egg mixture into the pan. Place
one hand on the pan handle, palm down, and move the pan in a back-and-forth
motion. With the other hand, using a fork, stir the egg mixture in a
circular motion, about seven times. Sprinkle the omelette with a
tablespoon of the cheese. To turn out the omelette, place your hand on the
handle with palm upward. Tip the pan and roll the omelette out onto a
plate. Repeat twice with the remaining egg mixture. Serve with additional
Tabasco sauce, if desired. Frrom: The Tabasco Cookbook. Typed by Syd
Bigger.
Posted to Master Cook Recipes List, Digest #93
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