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Omelette

This is the dish that proves the chef's craftsmanship. There are countless methods of preparation to be found in countless cookbooks, but the essence of the dish is that the inside remains soft (baveaux), while the outside must be golden brown (but not too brown). The method given here is a basic method. The component is pictured as a mini-omelette. 

Recipe per omelette.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

3
eggs
as needed
butter, melted
as needed
salt and pepper

Scale recipe

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