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Print this Recipe    Omelet 07

OMELET

2 or 3 lg. eggs
salt
2 or 3 grinds of pepper
1 tblsp. unsalted butter

Use a non-stick frying pan. Crack eggs into bowl, add salt and
pepper and beat until just blended. Set pan over high heat and add
the tblsp. of butter. As the butter melts and begins to foam, swirl
the film bottom and sides. Wait until the foaming begins to subside,
then pour in the beaten eggs all at once.

Let the eggs settle for 4 seconds, then start shaking and swirling
the pan as the eggs sizle and start to set. Sontinue for 10 seconds
or so, loosening the cooked curds from the pan and swirling the
uncooked egg around them until everything starts to thicken.

Now, start giving the pan a series of short, shark jerks to shift
eggs to the far edge of pan. The omelet will start rolling over on
itself.

You can easily flip over the cooked egg at this point. The omelet
is fluffy and yummy.

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