INGREDIENTS
This is what you need for 2 servings:
- 8 eggs
- S&P
optional:
- 2 slices ham, chopped
Pic1: egg white omeletDirections
-
Separate the yolks from the whites by whatever method you are most comfortable. (Pic2-4)
This works best with fresh eggs. Older eggs are more dehydrated and have thicker whites. - Reserve the yolks for something else.
- Beat the egg whites lightly. Add S&P, other seasoning of your choice.
- Heat butter / olive oil in a pan.
- Stir-fry the chopped ham until it shows darker edges.
- Reduce heat, add the eggs and spread them over the entire pan..
- Simmer until the bottom is firmly set.
- Fold the omelet double while the top side is still moist.
- Cook on both sides to the desired doneness.
- Serve immediately.
separating egg yolk and white
Pic2: using toolsPic3: 'egg shell swap'
Pic4: hand job