CookEat Recipe
Omelette with Peas
Eight-egg folded omelette with a small quantity of warmed green peas.
Method
Steps
Step 1
Boil three tablespoons cooked or canned peas in about 240 mL water with a provisional 1/4 tsp salt for four minutes, then drain.
Step 2
Return peas to a small pan with half teaspoon butter, a light saltspoon salt, one saltspoon sugar and a very light saltspoon white pepper. Toss gently until hot; the source gives no duration.
Step 3
Beat eight eggs with about 60 mL cold milk, half teaspoon salt and provisional half teaspoon white pepper for the printed two minutes. Add warm peas and mix lightly.
Step 4
For linked No. 75 cooking method only, heat one GOOD tablespoon clarified butter in a broad pan until it crackles. Pour in this No. 218 egg mixture, stir with a fork for the printed two minutes, then rest for thirty seconds. Fold the side nearest the pan handle toward the centre, then the opposite side to meet it; rest another thirty seconds. Continue as needed until the egg centre reaches 74°C, then turn onto a hot dish.
Cooked it? Rate it.
Cooked 0 times