[{"data":1,"prerenderedAt":175},["ShallowReactive",2],{"guide-country-omelette":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":123,"description":124,"difficulty":125,"equipment":126,"extension":138,"family":139,"meta":140,"navigation":144,"nonstick":145,"path":146,"photo":115,"prep":147,"region":148,"related":149,"seo":153,"servings":43,"slug":154,"sources":155,"status":165,"stem":166,"texture":167,"tools":170,"wait":115,"__hash__":174},"guides\u002Fguides\u002Fcountry-omelette.md","Country omelette",[7,8],"rustic omelette","omelet","folded",{"type":11,"value":12,"toc":114},"minimark",[13,18,34,38,49,58,67,76,93,102],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"15 g butter",[22,29,30],{},"1 tbsp chopped chives",[22,32,33],{},"A pinch of salt and pepper",[14,35,37],{"id":36},"method","Method",[39,40,45],"cook-step",{"cue":41,"diagram":42,"number":43,"title":44},"The herbs spread through an even mixture.","whisk","1","Beat the eggs",[46,47,48],"p",{},"Whisk the eggs with chives, salt and pepper.",[39,50,55],{"cue":51,"diagram":52,"number":53,"title":54},"Large folds develop across the base.","stir","2","Set broad curds",[46,56,57],{},"Melt butter over moderate heat, add eggs, and draw the cooked edges towards the centre. Tilt to fill the gaps.",[39,59,64],{"cue":60,"diagram":61,"number":62,"title":63},"A golden underside and no running liquid on top.","heat","3","Brown the base",[46,65,66],{},"Stop stirring once little loose egg remains. Cook for another 1–2 minutes until the underside is golden and the top has set.",[39,68,73],{"cue":69,"diagram":70,"number":71,"title":72},"A half-moon with a rustic, lightly browned surface.","fold","4","Fold and serve",[46,74,75],{},"Fold one half over the other with a spatula and slide onto a plate.",[77,78,80,83,86],"guide-notes",{"title":79},"Equipment & heat",[14,81,79],{"id":82},"equipment-heat",[46,84,85],{},"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.",[46,87,88,92],{},[89,90,91],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[77,94,96,99],{"title":95},"Troubleshooting",[14,97,95],{"id":98},"troubleshooting",[46,100,101],{},"A dark base with a wet top needs lower heat. Cover for a short finish instead of scorching the bottom.",[77,103,105,108,111],{"title":104},"About this version",[14,106,104],{"id":107},"about-this-version",[46,109,110],{},"Country-style omelettes vary by cook. This version shows the broad-curd, lightly browned approach without extra fillings.",[46,112,113],{},"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":115,"searchDepth":116,"depth":116,"links":117},"",2,[118,119,120,121,122],{"id":16,"depth":116,"text":17},{"id":36,"depth":116,"text":37},{"id":82,"depth":116,"text":79},{"id":98,"depth":116,"text":95},{"id":107,"depth":116,"text":104},6,"A rustic fold with larger curds and a golden outer surface.","Easy",[127,130,132,134,135,137],[128,129],"induction","nonstick",[128,131],"steel",[133,129],"gas",[133,131],[136,129],"electric",[136,131],"md","Omelettes",{"plain":141},{"ingredients":142,"note":143},[24,27,33],"Leave the chives out of step 1.",true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fcountry-omelette",5,"France",[150,151,152],"french-omelette","american-folded-omelette","frittata",{"title":5,"description":124},"country-omelette",[156,159,162],{"title":157,"url":158},"American Egg Board — pan omelette technique","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fhow-to-make-an-omelet\u002F",{"title":160,"url":161},"Daniel Gritzer — classic French omelette","https:\u002F\u002Fwww.seriouseats.com\u002Fclassic-french-omelette-recipe",{"title":163,"url":164},"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\u002Fcountry-omelette",[168,169],"Firm","Tender",[171,172,173],"20–24 cm frying pan","Silicone spatula","Small bowl","TvY95w93Xyok18_e8bqHfwNjHlti6SsyTF_2BCqVipo",1791339489693]