{"id":4499,"date":"2014-06-02T03:57:51","date_gmt":"2014-06-02T03:57:51","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=4499"},"modified":"2018-10-15T09:14:24","modified_gmt":"2018-10-15T16:14:24","slug":"basic-omelette","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/basic-omelette\/","title":{"rendered":"Basic Omelette"},"content":{"rendered":"<ol>\n<li><a href=\"https:\/\/www.grandpacooks.com\/recipes\/meet-grandpa\/medal\/\"><img decoding=\"async\" src=\"\/medal.jpg\" width=\"100\" height=\"100\" align=\"right\" \/><\/a>Use small nonstick pan<\/li>\n<li>Beat two eggs until white and yolk is incorporated, but not completely homogenous &#8211; about 20 strokes<\/li>\n<li>Use a whisk to incorporate lots of air for a lighter omelette.<\/li>\n<li>If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the yolks back in after the whites start to foam, but not form any type of peaks &#8211; then continue beating.<\/li>\n<li>Bring temperature of pan up to 280\u00b0 &#8211; 320\u00b0 . Small drop of water should splatter<\/li>\n<li>Put in 1 tablespoon cold butter and 1 tsp olive oil<\/li>\n<li>Move butter around to coat pan<br \/>\n. Ideally, melt butter in a small pan to separate out solids. Use only the clarified butter. Clarified butter will not burn as easily as whole butter.<\/li>\n<li>Add egg to medium hot pan<\/li>\n<li>Move pan around to spread yolk into cooked areas<\/li>\n<li>Once your has been mostly cooked, add your toppings<\/li>\n<li>Toppings should be precooked<\/li>\n<li>Roll omelette over to make a small tube<br \/>\n. French style omelettes are rolled<br \/>\n. American style omelettes are folded<\/li>\n<li>Egg should be cooked, but not browned<\/li>\n<li>Top with garnish of your choice<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Use small nonstick pan Beat two eggs until white and yolk is incorporated, but not completely homogenous &#8211; about 20 strokes Use a whisk to incorporate lots of air for a lighter omelette. If you like a really really light omelette, separate the yolks first, then beat the egg whites for a while. Adding the &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/basic-omelette\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Basic Omelette&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[178,205],"tags":[],"class_list":["post-4499","post","type-post","status-publish","format-standard","hentry","category-book-breakfasts","category-medallion-recipe"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4499"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4499\/revisions"}],"predecessor-version":[{"id":16070,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4499\/revisions\/16070"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}