There is no top or bottom - it is folded before being cooked through and served
while the centre is still soft.
Andrew Fildes
afildes@xxxxxxxxxxxxx
www.soultheft.com
Author/Publisher:
The SLR Compendium:
revised edition -
http://blur.by/19Hb8or
The TLR Compendium
http://blur.by/1eDpqN7
On 20/01/2014, at 8:50 AM, Ken Norton wrote:
>> Now, 'so what' you may respond - why can't I ruin it to my own taste?
>> Because now we have a vast majority who have no idea what it really is and
>> you can't order one anywhere without preparing yourself to send it back with
>> the complaint that "this is not an omelette".
>> "It's how we do an omelette, Sir."
>> "And you're wrong so this is how I do an exit."
>
> I made three this morning and each one was a visual disaster zone.
> Instead of even trying to do it "correctly", I should just go back to
> my tried and true method--cooking the top side with the broiler. I
> know it isn't the "proper" way, but screw it, the results are great.
>
> As to how done the bottom is, I prefer mine to be yellow with no
> carmelization, but most people around this household like to have a
> little bit of browning on the egg.
>
> --
> Ken Norton
> ken@xxxxxxxxxxx
> http://www.zone-10.com
> --
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