Recipe suggestions for cooking with the kids at the Feather Down farm.

An omelette made “on location” is a quite a different experience!

Ingredients:

2 eggs
2 tbsp. whole milk
2 tbsp. clarified (whole) butter
Salt and ground white pepper, to taste

Optional:

Grated cheese
Sautéed onion
Chopped cooked bacon or ham

 

Method:

Crack the eggs into a bowl and beat them until they turn a pale yellow colour.

Heat frying pan. Add the butter and let it melt. Add the milk to the eggs and season to taste with salt and pepper. Whisk.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

Gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Your eggs should now resemble a bright yellow pancake. Now gently flip the egg pancake over. Cook for another few seconds, or until there is no uncooked egg left. If you’re adding any other ingredients, now’s the time to do it.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown.

Gently transfer the finished omelette to a plate. Garnish with chopped fresh herbs.

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