I felt lazy this Sunday so I made an omelette that I had eaten in a hotel.

  • innermeerkat@jlai.luEnglish
    23·
    4 days ago

    Global tensions are at an all-time high and you just throw bombs like this?

    The next time, the long-range baguette missiles are launched with no warnings.

    • Tautvydaxx@lemmy.worldOPEnglish
      25·
      4 days ago

      This recipe i usually use for an omelette. In a pan, cook the ham, pepper, tomato, mushrooms, onion. while they are cooking in a bowl mix a few eggs with a little milk and a tablespoon of flour, a pinch of salt and pepper. When they are done cooking cut a few croissants in half and press them so they look like boats. Place the croissant on a baking sheet and add the filling from the pan with the egg mixture. Bake in the oven until cooked. my setting is for a convection oven at 220 degrees celsius. when the egg is cooked the croissant is not burnt.

      Forgot to add the cheese.

        • Duranie@literature.cafeEnglish
          3·
          4 days ago

          A lot of restaurants add a dab of pancake batter to scrambled eggs to help make them fluffy. In that case there’s some leavening in the batter. I guess a touch of plain flour would add a little body to it? I wonder if self rising flour would be a better choice for fluff?

          • Tautvydaxx@lemmy.worldOPEnglish
            2·
            4 days ago

            Yes, it adds structure, but the downside is that you have to cook the egg completely to not taste the raw flower.

      • Decoy321@lemmy.worldMEnglish
        6·
        4 days ago

        Instructions not clear. Croissant too runny and crunchy.

        Next time will use heating method to cook the egg and remove the shell beforehand.