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Perfect Plain Rolled Omelet Recipe

The document provides a recipe for making a plain rolled omelet, detailing the necessary tools, ingredients, and step-by-step procedure. It requires 30 eggs, various seasonings, and clarified butter or oil, with specific cooking instructions to achieve an oval-shaped omelet. The procedure emphasizes the importance of cooking techniques and equipment preparation for successful omelet preparation.

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sol111408cel
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45 views13 pages

Perfect Plain Rolled Omelet Recipe

The document provides a recipe for making a plain rolled omelet, detailing the necessary tools, ingredients, and step-by-step procedure. It requires 30 eggs, various seasonings, and clarified butter or oil, with specific cooking instructions to achieve an oval-shaped omelet. The procedure emphasizes the importance of cooking techniques and equipment preparation for successful omelet preparation.

Uploaded by

sol111408cel
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

PLAIN ROLLED OMELET

Tools and Equipment


Needed

1.Small bowls
2.Saute pan
3.Fork
INGREDIENTS

1.30 eggs
2.1tbsp/15g pepper
3.1tbsp/2g ground pepper
4.5fl oz. /150 ml water,
stock, milk, or cream
[optional]
5.2 ½ fl. Oz. /175 ml, as
needed clarified butter
or oil
PROCEDURE
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and
season with salt and pepper. Add the
liquid, if using.
3. Heat a nonstick omelet pan over high
heat and butter or oil, tilting the pan to
coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back of the fork
or wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture has
coagulated slightly. Smooth the eggs into an even layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lid of the pan, under the omelet,
to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a
wooden spoon to fold it inside to the center.
8. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet
should be oval shaped.
THANK YOU FOR
LISTENING TO US. I
HOPE YOU LEARNED
THE LESSON.
PROCEDURE
1. Prepare equipment and food items.
2. For each portion, beat 3 eggs well and
season with salt and pepper. Add the
liquid, if using.
3. Heat a nonstick omelet pan over high
heat and butter or oil, tilting the pan to
coat the entire surface.
4. Pour the entire egg mixture into the pan and scramble it with the back of the fork
or wooden spoon.
5. Move the pan and the utensil at the same time until the egg mixture has
coagulated slightly. Smooth the eggs into an even layer.
6. Let the egg mixture finish cooking without stirring.
7. Tilt the pan and slide a fork or a spoon around the lid of the pan, under the omelet,
to be sure it is not sticking. Slide the omelet to the front of the pan and use a fork or a
wooden spoon to fold it inside to the center.
8. Turn the pan upside down, rolling the omelet onto the plate. The finished omelet
should be oval shaped.
INGREDIENTS

1.30 eggs
2.1tbsp/15g pepper
3.1tbsp/2g ground pepper
4.5fl oz. /150 ml water,
stock, milk, or cream
[optional]
5.2 ½ fl. Oz. /175 ml, as
needed clarified butter
or oil
Tools and Equipment
Needed

1.Small bowls
2.Saute pan
3.Fork

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