Wednesday, 8 December 2010

BUSH COOKING: Sorrel Omelette

servings: 2
Kit Required:
Large Cup to Whisk Eggs
Frying Pan
x2 Serving Plates
6 eggs
Salt and pepper
40ml milk or cream
A knob of butter
A large handful of chopped young sorrel leaves
Whisk the eggs together, season with salt and pepper and add the milk or cream. Heat the frying pan over a high heat until it is smoking hot and add half the butter. When the butter has melted and is sizzling, pour in half the egg mixture. Swirl it around so that it coats the whole pan and let it cook for about 20 seconds. With a spatula tip the pan while scraping the eggs up away from the tilt and let the runny eggs pour down into the bare part of the pan. Add half the sorrel and cook for a further 20 seconds, and then repeat the tilting and scraping all around the pan. When done through, tip the pan towards a waiting plate and roll it up and out on to the plate. Remember that the eggs will keep cooking after they have left the pan. Repeat with remaining ingredients to make the 2nd omelette.

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