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.
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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.
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