|
|
Article: Just beat it; Do your attempts at cooking omelettes turn out like old cowpats? Here's how to get them right.(Recipe)
- Article from:
- The Mail on Sunday (London, England)
- Article date:
- April 15, 2007
CopyrightCOPYRIGHT 2007 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
The dishes that seem the simplest are often the most difficult to perfect.
Take the omelette. This ageless combination of beaten eggs, salt and pepper is as basic a kitchen classic as could be imagined. Just cook the mixture in butter until nearly set and flip on to a plate.
But when did you last eat a truly memorable example, the sort where a firm, pale yellow exterior cuts open to reveal a golden torrent of runny delight? An omelette should float across the palate and skip down your throat, leaving nothing but a wide grin plastered across your face. At its best, this is no mere eggy melange, but a true testament to ...