LINGUISTICS & CULTURE
|Data:||22/JUL/2010 7:25 PM|
|Assunto:||CRS - pineapple omelet|
OK Dale, about them omelets...
It is better to make several small omelets than one large one. Omelets should be served at once - let the family wait for the omelet rather than the omelet for the family. With a little care one can soon become an expert at making them. They should cook slowly, be a delicate brown when done. Avoid burning.
Beat the yolks of two eggs until light and foamy, add a pinch of salt, 2 tablespoonfuls of milk, two tablespoonfuls of powdered sugar, and one-half cup of grated/diced pineapple. Beat the whites stiff, fold lightly into the yolks. Melt a teaspoonful of butter in an omelet pan (it is best to keep this pan for omelets alone), let the butter cover the pan; when bubbling turn in the omelet, cook slowly and carefully until brown on the bottom, then set the pan on the upper grate in the oven for a minute to dry. When the center is dry as you cut into it, run a knife around the edge, then under the half nearest the handle, and fold over to the right; then invert the omelet on a hot platter. Sprinkle thickly with powdered sugar and score in diagonal lines with a clean, red-hot poker. The burnt sugar gives the omelet a delicious flavor.
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