Culinary Studio Karinary Art 2020.June
Ingredients (1 serving)
| Egg | 1 piece ... Separate yolk and white; keep the white chilled |
| Salt | Pinch |
| Sugar | Pinch |
| Heavy cream | 1/2 tbsp |
| Butter | 2 tsp |
Accompaniments
| Parmigiano | To taste |
| Coarse black pepper | As desired |
| Fruit tomato | 1 piece ... Cut into bite-sized pieces |
| Chervil | As desired |
Instructions
- Mix the egg yolk with a pinch of salt using a whisk. Add heavy cream and mix well.
- In a separate bowl, beat the egg white with a whisk (or hand mixer). Once it begins to foam, add a pinch of sugar and whip until smooth and stiff peaks form.
- Gently fold the egg white into the yolk mixture in three batches, mixing lightly each time.
- Heat butter in a frying pan, pour in the mixture, and cook for about 1 minute. Reduce to low heat, cover with a lid, and cook for an additional 2 minutes. Fold the omelet in half using a spatula and plate it.
- Sprinkle Parmigiano and coarse black pepper over the top. Serve with fruit tomato and chervil on the side.