INGREDIENTS

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.
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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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