[{"data":1,"prerenderedAt":184},["ShallowReactive",2],{"guide-en-american-folded-omelette":3},{"id":4,"title":5,"body":6,"description":125,"extension":126,"meta":127,"navigation":179,"path":180,"seo":181,"stem":182,"__hash__":183},"guides\u002Fen\u002Fguides\u002Famerican-folded-omelette.md","American folded omelette",{"type":7,"value":8,"toc":116},"minimark",[9,14,33,37,48,58,68,78,95,104],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"1 tbsp water",[18,25,26],{},"10 g butter",[18,28,29],{},"30 g grated cheddar",[18,31,32],{},"A pinch of salt and pepper",[10,34,36],{"id":35},"method","Method",[38,39,44],"cook-step",{"cue":40,"diagram":41,"number":42,"title":43},"The butter foams without darkening.","whisk","1","Beat and heat",[45,46,47],"p",{},"Beat eggs with water and seasoning. Melt butter in the pan over moderate heat.",[38,49,55],{"cue":50,"diagram":51,"number":52,"title":53,"scene":54},"An even sheet forms with no thick liquid puddles.","stir","2","Draw in the edges","omelette\u002Fdraw-edges",[45,56,57],{},"Pour in the egg. As the edge sets, push it towards the centre with the spatula and tilt the pan so loose egg runs into the gap. Repeat around the pan until little liquid remains.",[38,59,65],{"cue":60,"diagram":61,"number":62,"title":63,"scene":64},"The unfilled half lifts without breaking.","assemble","3","Add the filling","omelette\u002Ffill-half",[45,66,67],{},"When the top is almost set, scatter cheese over one half. Reduce the heat and cook until the top is set and the cheese starts melting.",[38,69,75],{"cue":70,"diagram":71,"number":72,"title":73,"scene":74},"The filling is hot and the egg holds a half-moon shape.","fold","4","Fold in half","omelette\u002Ffold-half",[45,76,77],{},"Slide the spatula under the empty half and fold it over the cheese. Cook for 30–60 seconds, then slide onto a plate.",[79,80,82,85,88],"guide-notes",{"title":81},"Equipment & heat",[10,83,81],{"id":84},"equipment-heat",[45,86,87],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.",[45,89,90,94],{},[91,92,93],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[79,96,98,101],{"title":97},"Troubleshooting",[10,99,97],{"id":100},"troubleshooting",[45,102,103],{},"Too much filling makes folding difficult. Keep filling to a thin layer and pre-cook wet vegetables or raw meat before adding them.",[79,105,107,110,113],{"title":106},"About this version",[10,108,106],{"id":109},"about-this-version",[45,111,112],{},"This simple cheese version establishes the fold. Add cooked mushrooms, peppers or ham within the same method.",[45,114,115],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":117,"searchDepth":118,"depth":118,"links":119},"",2,[120,121,122,123,124],{"id":12,"depth":118,"text":13},{"id":35,"depth":118,"text":36},{"id":84,"depth":118,"text":81},{"id":100,"depth":118,"text":97},{"id":109,"depth":118,"text":106},"A fully set half-moon with a warm cheese filling.","md",{"slug":128,"family":129,"region":130,"aliases":131,"texture":134,"difficulty":137,"prep":138,"cook":139,"wait":117,"servings":42,"tools":140,"equipment":144,"nonstick":156,"related":157,"art":161,"photo":117,"status":162,"sources":163,"plain":176},"american-folded-omelette","Omelettes","United States",[132,133],"diner omelet","cheese omelet",[135,136],"Firm","Fluffy","Easy",5,6,[141,142,143],"20–24 cm frying pan","Silicone spatula","Small bowl",[145,148,150,152,153,155],[146,147],"induction","nonstick",[146,149],"steel",[151,147],"gas",[151,149],[154,147],"electric",[154,149],"A good fit. Use a silicone or wooden utensil.",[158,159,160],"country-omelette","french-omelette","egg-foo-young","folded","Researched",[164,167,170,173],{"title":165,"url":166},"American Egg Board — folded omelette technique","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-an-omelet\u002F",{"title":168,"url":169},"Daniel Gritzer — classic French omelette","https:\u002F\u002Fwww.seriouseats.com\u002Fclassic-french-omelette-recipe",{"title":171,"url":172},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":174,"url":175},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":177,"note":178},[20,23,26,32],"Leave out the cheese. In step 3, cook until the top is just set, then fold.",true,"\u002Fen\u002Fguides\u002Famerican-folded-omelette",{"title":5,"description":125},"en\u002Fguides\u002Famerican-folded-omelette","gjgVpxyBaLMfzX1PkTGG0XxXnf5kWD98ORYSQDNKX4I",1791403721057]