3 each eggs (room temperature)
1/4 tsp salt
1 tbsp water (do not use milk)
1 tbsp butter or margarine
1 tbsp peanut oil
A Recipe for
Basic Omelet
The west wasn't won on salad. |
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There is no love sincerer than the love of food. |
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This Recipe for Basic Omelet is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Basic Omelet from the recipe cookbook of Recipes-to-go (Meal)
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Hunger is the best sauce in the world. |
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The bagel, an unsweetened doughnut with rigor mortis. |
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C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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BREAK EGGS IN A SMALL BOWL. ADD WATER AND BEAT UNTIL YOLK IS MIXED
IN. IN A SMALL FRY PAN (7 TO 8 INCH WITH NON STICK SURFACE) MELT
BUTTER OVER MEDIUM HIGH HEAT. ADD PEANUT OIL, HEAT TILL BUTTER IS NOT
BUBBLING. POUR EGG INTO PAN. AS EDGES BEGIN TO SET, LIFT WITH A
SPATULA AND SHAKE TO LET UNCOOKED EGG RUN UNDERNEATH. WHEN EGG NO
LONGER FLOWS FREELY RUN SPATULA AROUND EDGE TO LOOSEN EGG. SLIDE
OMELET ONTO SERVING PLATE AND FOLD IN HALF. (SLIDE ONTO PLATE SLOWLY,
WHEN HALF ON PLATE BRING PAN OVER THE TOP TO FOLD IN HALF) NOTE:
ALMOST ANYTHING CAN BE ADDED AFTER EGG IS COOKED TO FILL OMELET
Serves: 1
Basic Omelet Recipe brought to you by Recipes To-Go