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ENGLISH
PORTUGUESE LINGUISTICS & CULTURE |
Autor: | CRS |
E-mail: | crs@um.att.com |
Data: | 22/JUL/2010 7:25 PM |
Assunto: | CRS - pineapple omelet |
Mensagem: |
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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