View allAll Photos Tagged omelette
123 Pictures in 2023 #14 "Brunch"
I normally only have two meals a day, as I am doing partial fasting, so every day is brunch in the morning. For today I put out a litlle more "brunchy food: a french style omelette with diced green chile, toast with homemade bread, breakfast sausage, homesmoked cheeses, and waffles. The omelette isn't great looking, I don't have much practice at that, but came out better than expected...
Omelette anyone? Made from lovely free range eggs.
Cooked gently with flypaper textures (same recipe as my previous rose, which incidentally is on the flypaper blog)
Omelette Ingredients:
Organic Heritage Eggs, Black Pepper, Pink Salt,
Homemade Ghee & Pickled Ginger.
Served with Sesame Breadsticks, and Turkish Coffee.
This is not my usual breakfast, which is fruit, nuts, seeds and yoghurt and not particularly photogenic. Instead I remembered a delicious breakfast served in a B&B in Esquimault - the landlady walked in with an enormous omelette decorated with slices of tomato and avocado, to share among the guests. It is so good, maybe I should change my habits.
Dear customers
We are planning to sell the second part of Japanese Pub food series
We will release Deep fried cartilage, Japanese omelette and Deep fried breaded oyster at Harajuku.
Available on January 20 @ Harajuku
Tout le monde sait faire une omelette, je dirais juste ce que j'ai fait avec plus de soins.
- oeufs, oignons, tomates, fines herbes.
* Bien faire revenir les oignons et les tomates (il faut bien les faire suer),
* Ne pas battre les oeufs trop fort, ajouter sel poivre fines herbes,
* Verser dans la poële et bien répartir les ingrédients (oignons, tomates)
* Couvrir et surveiller la cuisson,
* Prendre une grande assiette plate et la poser sur la poële,
* Retourner l'ensemble d'un coup sec mais maîtrisé (attention aux coulures) et glisser l'omelette dans la poële pour cuire le côté face.
(Retourner une dernière fois sur le plat de service, en effet la cuisson du côté pile est toujours plus jolie)