|
|
Article: Crack the art of tasty omelettes; If you can't make this simple dish, get out of the kitchen.
- Article from:
- The Mail on Sunday (London, England)
- Article date:
- June 13, 2004
CopyrightCOPYRIGHT 2004 Solo Syndication Limited. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: TOM PARKER BOWLES
An omelette,' mused the unflappable Elizabeth David, 'is nothing to make a fuss about.' What she meant was this exquisite eggy concoction should never be messed about, sullied with sauces or overfilled with ingredients - its beauty and attraction lies in its simple elegance.
However, the noble omelette is turned from unctuous joy to turgid rubber in homes and restaurants on a daily basis. One glance at such greasy slabs of off-yellow protein is enough to send a robust appetite into gut-wrenching freefall. And you can forget about taste. There's more flavour in a Frisbee.
A proper omelette needs good ingredients, real ...