The Egg And I: How To Make Incredible Omelets And Frittatas - Plot & Excerpts
4 to 6 spears asparagus, steamed3 eggs, lightly stirred1/8 teaspoon salt 1/8 teaspoon coarsely ground pepper1/4 teaspoon onion powder1 tablespoon butter Choose the right size pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick. Steam the asparagus until it is slightly tender. Do not overcook. Set aside. Whisk the eggs together in a bowl. Add the onion powder Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s 6 out of ten. Heat the butter to just short of brown and swirl it around the pan. Pour the eggs into the hot pan. Salt and pepper the eggs. Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form. When the eggs approach the consistency of cottage cheese with mostly solids but some liquid egg, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
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