Classic cream omelet
Eggs and cream provide complete protein and fat, while butter deepens the flavor. Sieving and whisking remove dense spots, giving the omelet an even, tender texture. Transfer it as soon as the center is set, because the eggs continue to firm up as they cool.
Read
Video on the topic
Reviews
Notes
Inventory: Mixer
1 kg 666 gram
Servings: 1 (1 serving ≈ 171 gram)
Digestion time: 3 hour
Complete protein: ✔
Ingredients: Egg (2284) — 100 g, 35% cream (2268) — 50 g, Salt (4243) — 1 g, Butter (4071) — 20 g.
Pass the eggs through a fine sieve, mix them with the cream and salt, then whisk until smooth. Heat the butter in a skillet until lightly foaming, pour in the mixture and cook covered for 2–3 minutes until pale golden. Fold the omelet, cover for another 2–3 minutes and serve immediately.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Classic cream omelet", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Watch others from eggs:
We recommend reading
All articlesHow to Choose and Store Eggs: Freshness, Size and Safety
7min
Precise work with eggs and their substitutes
7min
How to Make Molded Ice Cream with a Chocolate Shell: Molds, Temperature, and Melting Control
4min
Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min
Share: