Scribd Logo
Upload

Welcome to Scribd!

  • Egglabrecipe

    Uploaded by

    api-342703667
    76 views2 pages
    1) This document provides a recipe template for an omelette to be prepared in Culinary Basics lab on Wednesday during block 4 in kitchen 2. The recipe yields 1 serving and takes a total of 12 minutes to prepare. 2) The ingredients include 2 eggs, 2 tablespoons of milk or water, 1 teaspoon of butter, salt, pepper, and optional additions like chives or cheese. 3) The procedure instructs to beat the eggs with milk and seasonings, heat butter in a skillet, pour in the egg mixture and cook while pushing the eggs around until thickened, then add fillings to one side and fold the omelette in half to serve.

    Original Description:

    Original Title

    egglabrecipe

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    1) This document provides a recipe template for an omelette to be prepared in Culinary Basics lab on Wednesday during block 4 in kitchen 2. The recipe yields 1 serving and takes a total of 12 minutes to prepare. 2) The ingredients include 2 eggs, 2 tablespoons of milk or water, 1 teaspoon of butter, salt, pepper, and optional additions like chives or cheese. 3) The procedure instructs to beat the eggs with milk and seasonings, heat butter in a skillet, pour in the egg mixture and cook while pushing the eggs around until thickened, then add fillings to one side and fold the omelette in half to serve.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    76 views2 pages

    Egglabrecipe

    Uploaded by

    api-342703667
    1) This document provides a recipe template for an omelette to be prepared in Culinary Basics lab on Wednesday during block 4 in kitchen 2. The recipe yields 1 serving and takes a total of 12 minutes to prepare. 2) The ingredients include 2 eggs, 2 tablespoons of milk or water, 1 teaspoon of butter, salt, pepper, and optional additions like chives or cheese. 3) The procedure instructs to beat the eggs with milk and seasonings, heat butter in a skillet, pour in the egg mixture and cook while pushing the eggs around until thickened, then add fillings to one side and fold the omelette in half to serve.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Recipe Template

    Course Name

    Culinary Basics

    Day of Lab
    (M-F)

    Wednesday

    Block #

    Kitchen #

    Name/Section Please type your full name first followed by names of lab partners.

    Katie Routhe

    Hannah Suskind

    Carissa Kramer

    Menu Item

    Omelette

    Cooking
    Method(s)

    Skillet

    Yield

    Recipe
    Source/Link

    http://www.incredibleegg.org/recipe/basic-fre
    nch-omelet/

    Portio
    n Size

    Prep Time:

    5 min

    Cooking
    Time:

    5 min

    Serving
    Time:

    2 min

    Total Time Required for Recipe:

    Ingredients
    Item
    Egg
    Milk or water
    Butter
    Salt
    Pepper
    Optional: Chives, Green onion, onion, bacon, sausage
    Green pepper
    Cheese

    12
    minutes

    Amount
    2 eggs
    2T
    1 tsp.
    1 pinch
    1 pinch
    Personal Preference

    cup

    Procedure ** Copy and paste directly from source. Format to reduce printed pages.
    BEAT eggs, water, salt and pepper in small bowl until blended.
    HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat
    until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set
    immediately at edges.
    GENTLY PUSH cooked portions from edges toward the center with inverted turner
    so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting
    pan and gently moving cooked portions as needed.
    When top surface of eggs is thickened and no visible liquid egg remains, PLACE
    filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of
    the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

    You might also like