CookEat Recipe
Parmesan Omelette
One folded omelette with Parmesan distributed inside. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0368. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified clarified butter and cook egg/cheese omelette to at least 74°C; the printed two-minute stir and two short rests are only a historical guide. Serve hot. Limites : Pan diameter, GOOD spoon of clarified butter, egg sizes, cheese strength, final mass and diners are unmeasured. Historical timing does not guarantee 74°C.
Method
Steps
Step 1
Beat eight eggs with salt, cayenne and cold milk for the source two minutes. Add grated Parmesan and fold in lightly.
Step 2
Heat one good tablespoon selected clarified butter in a broad pan until crackling. Add eggs and stir with a fork for the inherited No. 75 two minutes; let rest 30 seconds.
Step 3
Fold the side nearest the handle to centre, then opposite side to centre; rest another 30 seconds. Continue as necessary to at least 74°C in the egg dish without burning and turn onto a hot dish. Serve immediately.
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