NAME _________________________________
DATE __________________ BLK. _________
1.
One trick is to warm the egg in _____________________________________.
2.
Use a 10” non-stick _______________________________ pan. Its sides should have a gentle ___________________________.
3.
The best spatula is ________________________________.
4.
The world’s largest omelet was made with ___________________________ eggs in ________________ in Yokohama, Japan.
5.
Crack the eggs on a _______________ surface to prevent shells falling in the mixture. Use a __________________, not a whisk. Don’t add
_______________________. Add a few grains of salt.
6.
The heat should be half way between medium and _______________.
Preheat pan to 325 F until the butter _______________________. Use clarified butter or room temperature butter.
7.
Begin cooking when the butter foam subsides and smells
_____________________________.
8.
Pour in eggs and stir vigorously for _______seconds, moving the pan. Swirl and sweep. Let cook _______ seconds without touching.
9.
Jiggle to make sure it is not _____________________ to the pan. Fold one _________________ over, then slide onto plate, folding again.
10.
It’s said that the ______________________ epicure, Apicius, (born aprox. 2 BC), invented the omelet.

OMELET FOR A CROWD
10 ____________________
¼ cup water
2 pinch salt
¼ cup fresh herbs (any combination of _______________ , dill, parsley, tarragon or _______________________)
4 tsp butter, room temperature
1 cup combination of sautéed peppers and onions, cheese, mushrooms, cooked and drained spinach.
1.
Put eggs, water, salt and herbs in a ___________________ for 5-10 seconds.
2.
Heat a 10” nonstick aluminum pan over ______________________ heat.
Add 1 tsp butter and brush around pan.
3.
Use a 4 ½ oz ladle and place a ladle of egg into center and shake vigorously, with spatula for 5 seconds. Lift pan and move liquid around. Let cook undisturbed for 10 seconds. Place ¼ cup of filling on 2/3 of omelet.
4.
Shake pan to loosen omelet. Fold one third over then slide onto plate, folding the last third.
5.
Repeat for 3 more omelets.
11. In 1885, David E. _________________________ discovered the first strain of salmonella in the intestine of a ___________________.
12. Frittata: like an omelet, but filling ingredients are cooked in the egg and then it is broiled to brown the top. Can be cut into wedges and served with ______________________________.

NAME _____________KEY____________________
DATE __________________ BLK. _________
11.
One trick is to warm the egg in hot tap water.
12.
Use a 10” non-stick aluminum pan. Its sides should have a gentle slope.
13.
The best spatula is silicone.
14.
The world’s largest omelet was made with 16,000 eggs in
1994 in Yokohama, Japan.
15.
Crack the eggs on a flat surface to prevent shells falling in the mixture. Use a fork, not a whisk. Don’t add water. Add a few grains of salt.
16.
The heat should be half way between medium and high.
Preheat pan to 325 F until the butter bubbles. Use clarified butter or room temperature butter.
17.
nutty.
Begin cooking when the butter foam subsides and smells
18.
Pour in eggs and stir vigorously for 5 seconds, moving the pan. Swirl and sweep. Let cook 10 seconds without touching.
19.
Jiggle to make sure it is not sticking to the pan. Fold one third over, then slide onto plate, folding again.
20.
It’s said that the Roman epicure, Apicius, (born aprox. 2 BC), invented the omelet.

OMELET FOR A CROWD
10 eggs
¼ cup water
2 pinch salt
¼ cup fresh herbs (any combination of basil, dill, parsley, tarragon or chives)
4 tsp butter, room temperature
1 cup combination of sautéed peppers and onions, cheese, mushrooms, cooked and drained spinach.
6.
Put eggs, water, salt and herbs in a blender for 5-10 seconds.
7.
Heat a 10” nonstick aluminum pan over medium-high heat. Add 1 tsp butter and brush around pan.
8.
Use a 4 ½ oz ladle and place a ladle of egg into center and shake vigorously, with spatula for 5 seconds. Lift pan and move liquid around. Let cook undisturbed for 10 seconds. Place ¼ cup of filling on 2/3 of omelet.
9.
Shake pan to loosen omelet. Fold one third over then slide onto plate, folding the last third.
10.
Repeat for 3 more omelets.
11. In 1885, David E. Salmon discovered the first strain of salmonella in the intestine of a pig.
12. Frittata: like an omelet, but filling ingredients are cooked in the egg and then it is broiled to brown the top. Can be cut into wedges and served with sour cream.