Hainanese Kopi-O A place to share, keep events and thoughts.

November 13, 2008

Contemplating French Omelette in Office Microwave

Filed under: Kitchen — agnes @ 2:41 am

Balance: 5 fresh eggs left in the office.

Experiment criterias for omelette:

Internal parameter: Smooth to Silky equivalent to 65%-80% doneness

Aesthetic value: Golden Yellow to 10% browning

Appeal factor to olfactory system: Egg / Additional FlavourCooking time for experiment: 2.5mins to 3 minsConnie suggested a hand torch used for creme brulee for browning
We may burn down the office.;-)

Inspirational reading: Elizabeth David’s An Omelette and A Glass of Wine

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

You must be logged in to post a comment.

Powered by WordPress