CookEat Recipe
Omelette with Veal Kidneys
A folded omelette filled with small pieces of butter-fried veal kidney.
Method
Steps
Step 1
Trim the fat from the veal kidney and remove its skin. Cut the kidney into quarter-inch dice. Melt the first tablespoon of butter in a frying pan, add the kidney and fry for about five minutes, tossing occasionally. Continue cooking until the kidney pieces reach 160°F (71.1°C), checked with a food thermometer. Add the three saltspoons of salt and one saltspoon of pepper, toss and drain.
Step 2
Crack the eggs into a bowl. Add the cooked kidney, milk, half teaspoon of salt and remaining two saltspoons of pepper. Beat briskly with a fork for two minutes.
Step 3
Melt the separate second tablespoon of butter in a frying pan. Add the egg mixture and stir with a fork for about two minutes. Leave it undisturbed for about thirty seconds, then fold the opposite sides towards the centre. Cook for about one minute longer, continuing as needed until the centre of the omelette reaches 160°F (71.1°C) and the eggs are set. Turn onto a hot dish and serve promptly.
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