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オムレツ｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

egg : Three
（A）塩 : 適量
（A）ホワイトペッパー : 適量
牛乳 : 大さじ1
オリーブオイル : 適量

Time required

30minutes

Procedure

1) Make egg juice 02:35
Put eggs and (A) in a bowl and mix without whipping.
Add milk, mix and strain the egg juice.
2) Bake eggs 07:58
Sprinkle olive oil in a frying pan and heat over low to medium heat.
Add egg liquid and mix at high speed while shaking the frying pan.
3) Bake eggs with residual heat 08:47
When the eggs are half-boiled, remove the frying pan from the heat and place it on a wet cloth.
Shake the frying pan and mix at high speed to make fine eggs.
4) 卵の表面を焼く 09:03
Heat again and bake while mixing until the bottom hardens.
Bake on low heat for about 10 seconds without mixing, place on a wet cloth and cool for about 10 seconds.
5) オムレツを成形する 09:43
Raise the front side of the frying pan and fold it while gently peeling off the eggs.
Lightly cook while adjusting the shape, and tilt the omelet while raising the back side.
When the omelet seam faces up, turn it over toward you.
6) 仕上げる 10:40
オムレツの繋ぎ目を下にして軽く焼き、奥側にずらして再度裏返す。
皿を傾けてフライパンの側面を使いながら裏返して盛り、完成。

Point

・ When melting eggs, it is recommended to attach the whipper to the bottom of the bowl.
・ When making an omelet for one person, a frying pan with a diameter of 18 cm is recommended.
・ When molding an omelet, it is recommended to use a spatula.
-Butter may be used instead of olive oil.