INGREDIENTS

INSTRUCTIONS

FOR THE CROUTONS
From: mark@alexr.demon.co.uk (Mark Alexander)
Date: Mon, 29 Aug 1994 22:45:00 +0000
French omelettes are quite thick, so the size of the pan is important, for
a 3 egg omelette you need a 5-inch frying pan, 10-inches for a 6 egg
omelette and so on.
Cut the bread into small squares of about half to quarter of an inch.  Fry
them in oil gently and remove from the pan as soon as they turn golden.
Wipe the pan out and put in the butter.
In a bowl lightly beat the three eggs. Heat the butter until it hisses. The
moment it stops hissing pour in the three beaten eggs and with the back of
a fork, scramble them in the hot butter for about a minute until all the
egg is cooked.
When it looks sort of soft scrambled addd the cheese, sprinkle over the
croutons and season.
While the middle is still a little moist, fold it with a palette knife or
fork and tip it onto a warm plate.
The omelette will go on cooking for another 35 seconds to a minute after
you have taken it out so unless you like eggy shoe leather, take it out of
the pan just before it is cooked.
It is a wonderful omelette, slightly soft in the middle, crunchy and
cheesy.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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