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Autor:  CRS
E-mail:  crs@um.att.com
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. 


Pineapple Omelet


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. 


Enjoy, CR


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Índice de mensagens

 English Made in Brazil -- English, Portuguese, & contrastive linguistics
CRS - pineapple omelet  –  Dale-USA  22/JUL/2010, 1:28 AM
CRS - pineapple omelet  –  Paulo S  22/JUL/2010, 8:38 AM
CRS - pineapple omelet  –  Dale-USA  22/JUL/2010, 12:12 PM
CRS - pineapple omelet  –  Paulo S  22/JUL/2010, 1:08 PM
 CRS - pineapple omelet  –  CRS  22/JUL/2010, 7:25 PM
CRS - pineapple omelet  –  Dale-USA  22/JUL/2010, 9:47 PM

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