How to Cook Eggs And Omelets in 300 Different Ways
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In our eReader you can find the full English version of the book. Read How to Cook Eggs And Omelets in 300 Different Ways Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book How to Cook Eggs And Omelets in 300 Different Ways
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To quickly assess the difficulty of the text, read a short excerpt:
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.
What to read after How to Cook Eggs And Omelets in 300 Different Ways?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
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.
What to read after How to Cook Eggs And Omelets in 300 Different Ways?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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