[{"data":1,"prerenderedAt":178},["ShallowReactive",2],{"guide-en-country-omelette":3},{"id":4,"title":5,"body":6,"description":122,"extension":123,"meta":124,"navigation":173,"path":174,"seo":175,"stem":176,"__hash__":177},"guides\u002Fen\u002Fguides\u002Fcountry-omelette.md","Country omelette",{"type":7,"value":8,"toc":113},"minimark",[9,14,30,34,45,55,65,75,92,101],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"15 g butter",[18,25,26],{},"1 tbsp chopped chives",[18,28,29],{},"A pinch of salt and pepper",[10,31,33],{"id":32},"method","Method",[35,36,41],"cook-step",{"cue":37,"diagram":38,"number":39,"title":40},"The herbs spread through an even mixture and the butter foams without browning.","whisk","1","Beat and heat",[42,43,44],"p",{},"Whisk the eggs with chives, salt and pepper. Melt the butter in the pan over moderate heat until it foams.",[35,46,52],{"cue":47,"diagram":48,"number":49,"title":50,"scene":51},"Large folds develop across the base.","stir","2","Set broad curds","omelette\u002Fdraw-edges",[42,53,54],{},"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.",[35,56,62],{"cue":57,"diagram":58,"number":59,"title":60,"scene":61},"A golden underside and no running liquid on top.","heat","3","Brown the base","omelette\u002Fbrown-base",[42,63,64],{},"Stop stirring once little loose egg remains. Cook for another 1–2 minutes, then lift an edge with the spatula: the underside should be golden and the top set.",[35,66,72],{"cue":67,"diagram":68,"number":69,"title":70,"scene":71},"A half-moon with a rustic, lightly browned surface.","fold","4","Fold and serve","omelette\u002Ffold-half",[42,73,74],{},"Fold one half over the other with a spatula and slide onto a plate.",[76,77,79,82,85],"guide-notes",{"title":78},"Equipment & heat",[10,80,78],{"id":81},"equipment-heat",[42,83,84],{},"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.",[42,86,87,91],{},[88,89,90],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[76,93,95,98],{"title":94},"Troubleshooting",[10,96,94],{"id":97},"troubleshooting",[42,99,100],{},"A dark base with a wet top needs lower heat. Cover for a short finish instead of scorching the bottom.",[76,102,104,107,110],{"title":103},"About this version",[10,105,103],{"id":106},"about-this-version",[42,108,109],{},"Country-style omelettes vary by cook. This version shows the broad-curd, lightly browned approach without extra fillings.",[42,111,112],{},"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":114,"searchDepth":115,"depth":115,"links":116},"",2,[117,118,119,120,121],{"id":12,"depth":115,"text":13},{"id":32,"depth":115,"text":33},{"id":81,"depth":115,"text":78},{"id":97,"depth":115,"text":94},{"id":106,"depth":115,"text":103},"A rustic fold with larger curds and a golden outer surface.","md",{"slug":125,"family":126,"region":127,"aliases":128,"texture":131,"difficulty":134,"prep":135,"cook":136,"wait":114,"servings":39,"tools":137,"equipment":141,"nonstick":153,"related":154,"art":158,"photo":114,"status":159,"sources":160,"plain":170},"country-omelette","Omelettes","France",[129,130],"rustic omelette","omelet",[132,133],"Firm","Tender","Easy",5,6,[138,139,140],"20–24 cm frying pan","Silicone spatula","Small bowl",[142,145,147,149,150,152],[143,144],"induction","nonstick",[143,146],"steel",[148,144],"gas",[148,146],[151,144],"electric",[151,146],"A good fit. Use a silicone or wooden utensil.",[155,156,157],"french-omelette","american-folded-omelette","frittata","folded","Researched",[161,164,167],{"title":162,"url":163},"American Egg Board — pan omelette technique","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-an-omelet\u002F",{"title":165,"url":166},"Daniel Gritzer — classic French omelette","https:\u002F\u002Fwww.seriouseats.com\u002Fclassic-french-omelette-recipe",{"title":168,"url":169},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":171,"note":172},[20,23,29],"Leave the chives out of step 1.",true,"\u002Fen\u002Fguides\u002Fcountry-omelette",{"title":5,"description":122},"en\u002Fguides\u002Fcountry-omelette","ZD-9AtZ3bPstv30DBgqAdk72xwMO4pZapDAlaQJ2o8c",1791403721490]