肉詰め（厚揚げの肉詰め）｜kattyanneru/かっちゃんねるさんのレシピ書き起こし
kattyanneru Time required : 25minutes
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オムレットグランメール｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- Unsalted butter : 15g
- (A) Egg : Three
- (A)塩 : 適量
- (A)胡椒 : 適量
- パセリ : 小さじ2
- バゲット : 20g
- 無塩バター(クルトン用) : 15g
Time required
30minutes
Procedure
-
1)
クルトンを作る
01:30
Cut the baguette into 1cm squares.
Put butter and baguette in a frying pan and bake slowly over medium heat until crispy. -
2)
アパレイユを作る
03:10
ボウルに(A)を入れ、混ぜる。
パセリを加え、さらに混ぜる。 -
3)
make an omelet
05:11
Melt the butter in a frying pan, put 2 pieces in it, and use a fork to draw a circle from the circumference to the center.
When the rim hardens, add 1.
Roll the egg so that it covers it from both ends, cover it with a large plate and turn it over with the frying pan.
Complete with salad or ketchup if desired.
Point
・You can use old baguette or bread.
・ Prepare an appropriate amount of salad and ketchup as you like.
・In Japan, chopsticks are used to mix the eggs so that the yolk and white do not separate, but in France, a fork is used, so they remain somewhat separated, but that is the French way.
・Put the omelet on a plate and shape both ends.
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