| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce03 |
1 |
servings |
INGREDIENTS
| 2 |
|
Eggs; beaten |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Unsalted butter |
INSTRUCTIONS
Season the eggs with salt and pepper. Heat the butter in a 6-inch
non-stick saute pan until it foams. Pour in your beaten eggs. Using a
rubber spatula, pull the cooked egg away from the pan and allow the
raw egg to run onto the hot part of the pan. When almost set, tap the
edge of the pan, opposite the handle, on the edge of the burner
moving the egg down to the edge of the pan. Tap to fold the egg over
by one-third, then fold onto a small service plate. This recipe
yields 1 omelet.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2261 broadcast 07-31-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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