CookEat Recipe
Omelette Lyonnaise
Eight-egg folded omelette on lightly browned onions.
Method
Steps
Step 1
Minced onions: brown lightly in one tablespoon melted butter, stirring frequently, for the source six minutes.
Step 2
Beat eight eggs with salt, pepper and 60 mL milk for two minutes. Pour into the onion pan; stir for about two minutes as in No. 75, pause 30 seconds, fold one side to the centre then the opposite side, pause another 30 seconds. Verify 74°C in egg centre before serving.
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