Gastronomixs

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.

OmeletteEnlarge

Ingredients

3

 

eggs

As needed:

 

butter, melted

As needed:

 

salt and pepper

Preparation method

Serving suggestions

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