invented by Kathy Lindenbaum
recipe for 1 egg, cook as many as you like
an 8-inch non-stick omelet pan
1 generous tablespoon shredded Parmigiano-Reggiano cheese
l egg
Warm oven to 200 degrees to keep eggs warm as you cook more.
Distribute the cheese over the bottom of the omelet pan over medium heat. Watch carefully as it browns, turning pan as necessary to get even browning. Once it is brown, break an egg into the pan and swirl it so that the egg white is evenly distributed and goes slightly past cheese. Leave yolk off-center.
Cook for about 30 seconds until white is opaque and edges dry up a little. Using fingers or a very flexible spatula, carefully lift side without yolk and fold over the side with yolk, like an omelet.
Cook, covered loosely, for about 45 seconds and slide onto a plate and serve immediately (for "over easy" yolk), or place on a cookie sheet to keep warm in the oven for up to 10 minutes (less runny yolk).
Try the egg on an English muffin with bacon or sausage for an even better "egg mcmuffin." Also, if you like bacon, sprinkle 1 tablespoon ofbacon bits on the bottom of the pan a few minutes before you sprinkle the cheese, then follow instructions as above.
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