classic omelet

Categories
emeril
Yield
1 servings
MeasureIngredient
2.00  eggs; beaten
salt; to taste
freshly-ground black pepper; to taste
1.00 teaspoon unsalted butter

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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000

Similar recipes

Random recipe of the day

Summer "egg" salad and fresh veg sandwich

Follow us

 Subscribe in a reader