Fried Egg Omlette

By fuzzygroup

Ingredients

• Eggs
• Milk
• Any other omelette Fillings

Preparation

Step 1

Personally, I separate the whites and the yolks, and start by cooking the whites and any other ingredients, and adding the yolks at very end and folding the omelette in half, only cooking the yolks about as much as you would in eggs benedict or eggs over easy/medium. Make sure you whip the whites into a medium froth and the yolks into a very light froth for a good, fluffy omelette.

If I'm feeling extra fancy I'll whip the yolks up with the rarer/fresher assortment of spices I have on hand after they've been extra finely diced/ground.

Have a tiny sauce pan on the side to make a quick, rich Béchamel, or if you're going even more fancy, a beurre blanc. In my quick and easy Béchamel, I always use cloves, white pepper, onion, and lemon rind.

Pork is always a good addition to an omelette, but try to branch out to more exotic kinds. Try capicola, prosciutto, pancetta, chorizo, etc.

White roux moistened with milk, salt, onion stuck with clove, cook for 20 minutes"[citation needed].

The fat is heated in a pot or pan melting it if necessary, then the flour is added. The mixture is stirred until the flour is incorporated and then cooked until at least the point where a raw flour taste is no longer apparent and until desired color has been reached. The final results can range from the nearly white to the nearly black, depending on the length of time it is over the heat, and its intended use. The end result is a thickening and flavoring agent.