How to Cook Eggs And Omelets in 300 Different Ways
The book How to Cook Eggs And Omelets in 300 Different Ways was written by author Herndon, James B., Jr. Fmo Here you can read free online of How to Cook Eggs And Omelets in 300 Different Ways book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is How to Cook Eggs And Omelets in 300 Different Ways a good or bad book?
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The eggs need not be frothy, but mixed so as to amalgamate the yolks with the whites. It is well to add a little milk or cream at the time of beating up the eggs ; this makes the ome- let moister and lighter. Season moder- ately. Do not use pungent spices. ith. — Heating the Butter. See that the butter used is hot but not oily before the egg mixture is poured into the omelet pan. One ounce of butter is usually ample to make an omelet of six eggs. 5th. — Cooking the Omelet. An omelet must be coo...ked over a bright, brisk fire because it needs to be made quickly ; the process of stirring and shak- ing the pan whilst the omelet is made must also be quickly performed. Use a spoon in preference to a fork for stirring. How to Shape an Omelet. Once the egg mixture begins to set, that is when the eggs appear sufficiently cooked, which means light and yet moist or soft, shape it by folding in the ends, so as to give it the form of an oval cushion. This must be done at the side opposite the handle, for which purpose the pan should be tilted.
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