An Egg-Celent Omelet
Most teenage kids waste gas money and time driving to a diner for an average omelet. However, this does not have to be the case. The ability to cook for yourself is a skill you will use all your life. Everyone should know how to cook for themselves; a bacon, cheese, and spinach omelet is a simple dish to assemble and it’s delicious.
Before you begin any other steps, you first want to pre-heat your stove top. You will want to use the largest burner available to you. Set the dial to medium heat, too much will scorch your creation. This step comes first because it allows for the burner to get hot in time for the later steps.
After you have begun to apply the heat to your burner, you will need to gather all of your kitchen utensils/supplies. Materials you will need are as follows: a large (non-stick) frying pan, a small bowl, a fork, and a spatula. Go ahead and place that non-stick pan on top of the burner. This will allow the pan to get hot. Also, after placing the pan on the burner you will want to use a non-stick spray (Pam) to coat the surface of the pan.
Next, find all the ingredients needed
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to compose your omelet. The ingredients are as follows: three large Grade A raw eggs, one handful of baby spinach, three strips of bacon (already cooked), one-half cup of shredded cheese (amount/type can vary depending on consumer liking), and any seasoning of your choice (salt and pepper recommended). Now that you have everything prepped, and all the items you will need you can start the making of the omelet. To begin, you will crack all three eggs into the small bowl, throwing away the shells. We only want the yolk and clear substance from inside the egg, so be cautious not to have any of the shell in the bowl. After you finish cracking the eggs, you will take the fork and use it to vigorously mix the 3 eggs together. Do this step until the eggs have combined into one solid liquid. Finally, add your fixings to the bowl containing your now stirred eggs. I recommend tearing up your spinach, along with your bacon strips, to help them fit into the bowl. Once your have completed that, add the cheese, bacon, and spinach into your eggs. If you plan on adding any seasoning/spices to your omelet you will want to do that now. Once all the ingredients are in the bowl go ahead and give the entire mixture one last stir. Lastly, it is time to fry your omelet.
The pan should be warm and coated with nonstick spray a this point, and ready for you to add your mixture. So, take the bowl and pour your mixture directly into the center of the pan allowing for all the ingredients to spread evenly throughout the pan. It will take around 8 minutes for the egg to cook before you can move on to the next step. When those 8 minutes are up, your omelet should be ready to flip/fold. Grab the spatula you got out in the earlier step to assist you in the flip/fold. Choose one side of your omelet and make a fold with your omelet. Your fold should make your omelet look like a taco with the outer egg portion acting as the tortilla. Let the omelet cook in the pan for another 5 minutes, then remove the omelet from the pan, turn off the burner, and let the food cool before you begin to
eat. Hunger can be a burden, but don’t let it out smart you. Cooking a bacon, cheese, and spinach omelet is simple to complete, and the end result is both nutritious and delicious. Some day you will have people that rely on you to provide food for them. So you outta know how to provide for yourself first.
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
1. Obtain a clean, dry crucible and lid, then heat them for approximately 5 minutes over a Bunsen burner
To start the recipe, the following supplies will be needed; a medium bowl, knives, measuring spoons, a cutting board, and a spatula to stir the ingredients, a regular spoon can be used
By this I mean that we will set up the apparatus in a way that would give us a large temperature rise in a short amount of time, e.g. 2 or 3 minutes. Then the s Here is a diagram of how we set up the apparatus. To perform this experiment we needed. * Electric weighing scales * A measuring cylinder 5 spirit burners (1 for each fuel). * A copper calorimeter with a lid *
The experiment apparatus consisted of an extra-large egg, 1/10 spoon of salt, olive oil, water, a spoon, a small sized bowl, a Continental Electric egg beater, an 8” flat frying pan, a cooking stove, and a kitchen stopwatch.
After selecting the proper oatmeal, make sure that your kitchen is equipped with the necessary materials to prepare this wholesome breakfast. Find a measuring cup, a bowl, a large spoon, a source of pure water, and a metal pot.
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.
Egg Albumen Experiment The purpose of this investigation is to establish which is the lowest concentration of Copper (II) Sulphate solution that will denature a sample of egg albumen (egg white) at room temperature. The base of the reaction is the globular protein (albumen) being denatured by a heavy metal (Copper (II)), the copper (II) reacts with the NH3 group causing it to denature, this means the proteins' secondary and tertiary structures are being altered and refolding into different shapes, this resulting in a change from the substance being clear to turning opaque.[1] As the concentration of the denaturants increases more folding and changing of shape will occur and therefore more denaturing will occur and at a faster rate. From this I can predict that that lowest concentration of the solution is approximately at 0.03m solution.
(TRANSITION: Just like every other cooking endeavor, you start by gathering the required ingredients and tools.
To start the process of making you caramelized sugar heat your pan at medium heat but if this is your first time then start at the lowest heat to have more control over the sugar. Add your sugar and water in your pan and gradually stir them together as the pan heats them up. Once the sugar dissolves and it starts bubbling stop mixing immediately because that will cause recrystallization which is not what you want. When caramelizing your sugar make sure that the sugar does not exceed 338° because if it does then it will burn. Make sure that when your sugar is caramelizing that you keep an eye on it to make sure it does not burn. When your sugar turns into an amber color you know that the caramelized sugar is ready. After your caramelized sugar is done quickly remove it from heat and use it for whatever delectable dessert you are craving. One dessert I enjoy that contains caramelized sugar is crème caramel or Flan. For this dessert, I put the sugar automatically into the bowl then add my crème caramel which stops the cooking
Everyone wants to improve their cooking skills these days. So if you are looking for ways to make your meals better, tastier and more interesting, read on for some top cooking tips. If you want to barbecue, make sure you get your grill set up properly beforehand. Light your coals about 30 minutes before you start cooking as it takes this long for the coals to be ready. The perfect time to start grilling is when the coals are medium heat and covered with ash.
used firewood. I can recall putting wood in the heater and taking a poker to stir the
For most other recipes, and especially for baked items, egg size is important. The Large egg is the standard used in most recipe development. Altogether each Large egg provides a total of 6.29 grams of high-quality, complete protein. For this reason, eggs are classified with meat in the Protein Foods Group. One egg of any size equals one ounce of lean meat, poultry, fish or seafood. In addition to about 12.6% of the Daily Reference Value (DRV) for protein, a large egg provides varying amounts of many other nutrients, too. Therefore, using egg replacers can be a disadvantage to taking in nutrients. Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases, will give an unsatisfactory