Omelets are ideal for breakfast, brunch, lunch and dinner. This recipe is a very basic omelet that is cooked and shared in a pot. (In the case of one omelette, break the ingredients into two and cook them in batch.) But you can fill them almost anything. Subsequent changes and lists range from classical (usually simple) to more complex, but there are also meals three times a day.
1. Mix eggs, milk, and salt and pepper into the bowl. Please put a 10 inch skillet in a medium size fire and wait. Add 2 cups of butter or oil; when the butter melts or is hot, rotate it in the pot until the butter foam subsides or until the oil is applied to the pan and then add the egg mixture Please pour. Simmer for about 30 seconds, then use the squeegee to push the edge of the egg toward the center. When doing this, tilt the pan and let the center uncooked egg reach the surroundings
2. Continue until omelets are almost cooked, but still it will flow in the center for about 3 minutes in total (you can cook up to the central company as needed).
3. There are several ways to continue. Using a large scraper, you can fold the omelets in one third, or you can split the omelets in two and slide them out of the pan. Wipe the omelet with the remaining teaspoon of butter or oil and place it on the table.
Melt a cup of butter in a small pan, over medium heat before cooking the omelet. Please add 2 teaspoons of chopped green onion or onion and cook for 30 seconds. Stir a chopped tomato and cook for about 2 minutes. Sprinkle salt and pepper to keep warm. If you like, add a mixture of tomatoes, sprinkle smoked paprika, line up along the axis and collapse or roll for 1 minute before completing the omelet
Melt 2 cups of butter in a small saucepan over medium heat before cooking the omelet. Add 2 tablespoons chopped onions and red peppers and cook for 30 seconds. Fry 1/2 cup of chopped ham and simmer for about 2 minutes. Sprinkle salt and pepper to keep warm. Add a mixture of ham to the egg - line up along the axis, fold or roll for about 1 minute, and complete the omelette
Prepared stuffing such as vegetables and cereals should be warm, but please make sure to melt the raw stuff like cheese finely crushed or at least quickly. Combine and mix any fillers, but keep the amount of about 1 cup
2. About 1/2 cup of mushroom fried, onions, spinach or rest boiled vegetables (steamed, boiled, fried, if necessary rinse with boiling water), cut into small hazelnuts
6. Orange sauce, jam, or jelly (you can sprinkle a small amount of sugar on the omelet, if you like)
7. Add 1 teaspoonful of oregano, tarragon, thoroughly chopped fresh herbs to 1 tablespoon herb of parsley, onion, radish, basil, mint and so on.
This may sound quite basic, but Mark Bitman's "How to Cook Everything" is a very large outline that includes an easily adaptable version of almost any dish you would like to cook. Similarly, the classic family dessert of Richard Sachs has a perfect dessert at every opportunity, from banana bread to wedding cake. With these two (huge) books, you are ready for any cooking needs that the world can fill. Now that I have learned the basics, it is time to start exploring a specific niche recipe world this time. I will tell you three of my favorites, but to be honest, this is a special problem of personal hobbies. Your best choice is to view some of the recent large library recipes. And before I buy it, my favorite
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