Omelettes and Scrambled Eggs

Omelettes and Scrambled Eggs

                Ingredients                       Yield: 1 portion

• 2 Eggs
• 15ml (1 Tbsp) Heavy Cream

                Instructions

Scrambled

1. Heat a frying pan over medium-high heat and melt 10g (2tsp) butter.
2. Whisk eggs and cream in bowl together until combined.
3. Once pan is up to temperature add the egg mixture.
4. Stir constantly. Scrap the cooked eggs off the bottom of the pan and fold over the raw eggs. Repeat until cooked
5. Garnish accordingly. Serve with bacon, and toast!!

Omelette

1. Turn broiler in the oven on.
2. Heat a frying pan over medium-high heat and melt 10g (2tsp) butter.
3. Whisk eggs and cream in bowl together until combined.
4. Once pan is up to temperature add the egg mixture.
5. Stir constantly. Scrap the cooked eggs off the bottom of the pan and fold over the raw eggs. Continue until the eggs are not running as fast but make sure they are liquid enough the spread out over the whole pan.
6. Place under the broiler just to set the eggs.
7. Remove from broiler and add filling. Return to broiler to warm up the filling.
8. Once heated, serve and enjoy.

Check out the video!!!
https://youtu.be/iUMLO60rKgQ