[{"data":1,"prerenderedAt":181},["ShallowReactive",2],{"guide-american-folded-omelette":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":126,"description":127,"difficulty":128,"equipment":129,"extension":141,"family":142,"meta":143,"navigation":147,"nonstick":148,"path":149,"photo":118,"prep":150,"region":151,"related":152,"seo":156,"servings":46,"slug":157,"sources":158,"status":171,"stem":172,"texture":173,"tools":176,"wait":118,"__hash__":180},"guides\u002Fguides\u002Famerican-folded-omelette.md","American folded omelette",[7,8],"diner omelet","cheese omelet","folded",{"type":11,"value":12,"toc":117},"minimark",[13,18,37,41,52,61,70,79,96,105],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"1 tbsp water",[22,29,30],{},"10 g butter",[22,32,33],{},"30 g grated cheddar",[22,35,36],{},"A pinch of salt and pepper",[14,38,40],{"id":39},"method","Method",[42,43,48],"cook-step",{"cue":44,"diagram":45,"number":46,"title":47},"The butter foams without darkening.","whisk","1","Beat and heat",[49,50,51],"p",{},"Beat eggs with water and seasoning. Melt butter in a 24 cm pan over moderate heat.",[42,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"An even sheet forms with no thick liquid puddles.","stir","2","Draw in the edges",[49,59,60],{},"Pour in the egg. Lift the set edges and tilt the pan so loose egg reaches the base.",[42,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"The unfilled half lifts without breaking.","assemble","3","Add the filling",[49,68,69],{},"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.",[42,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"The filling is hot and the egg holds a half-moon shape.","fold","4","Fold in half",[49,77,78],{},"Fold the empty half over the cheese. Cook for 30–60 seconds, then slide onto a plate.",[80,81,83,86,89],"guide-notes",{"title":82},"Equipment & heat",[14,84,82],{"id":85},"equipment-heat",[49,87,88],{},"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.",[49,90,91,95],{},[92,93,94],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[80,97,99,102],{"title":98},"Troubleshooting",[14,100,98],{"id":101},"troubleshooting",[49,103,104],{},"Too much filling makes folding difficult. Keep filling to a thin layer and pre-cook wet vegetables or raw meat before adding them.",[80,106,108,111,114],{"title":107},"About this version",[14,109,107],{"id":110},"about-this-version",[49,112,113],{},"This simple cheese version establishes the fold. Add cooked mushrooms, peppers or ham within the same method.",[49,115,116],{},"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":118,"searchDepth":119,"depth":119,"links":120},"",2,[121,122,123,124,125],{"id":16,"depth":119,"text":17},{"id":39,"depth":119,"text":40},{"id":85,"depth":119,"text":82},{"id":101,"depth":119,"text":98},{"id":110,"depth":119,"text":107},6,"A fully set half-moon with a warm cheese filling.","Easy",[130,133,135,137,138,140],[131,132],"induction","nonstick",[131,134],"steel",[136,132],"gas",[136,134],[139,132],"electric",[139,134],"md","Omelettes",{"plain":144},{"ingredients":145,"note":146},[24,27,30,36],"Leave out the cheese. In step 3, cook until the top is just set, then fold.",true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Famerican-folded-omelette",5,"United States",[153,154,155],"country-omelette","french-omelette","egg-foo-young",{"title":5,"description":127},"american-folded-omelette",[159,162,165,168],{"title":160,"url":161},"American Egg Board — folded omelette technique","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-an-omelet\u002F",{"title":163,"url":164},"Daniel Gritzer — classic French omelette","https:\u002F\u002Fwww.seriouseats.com\u002Fclassic-french-omelette-recipe",{"title":166,"url":167},"American Egg Board — cooking school","https:\u002F\u002Fwww.incredibleegg.org\u002Fprofessionals\u002Fk-12-schools\u002Feggs-in-the-classroom\u002Fcook-learn-video-series\u002F",{"title":169,"url":170},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Famerican-folded-omelette",[174,175],"Firm","Fluffy",[177,178,179],"20–24 cm frying pan","Silicone spatula","Small bowl","x7IfKv_OuZMe9pgs0UznJi0XS8ZjWvF8O7Hlpch8L5g",1791339489518]