I felt lazy this Sunday so I made an omelette that I had eaten in a hotel.

  • @[email protected]
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    234 days ago

    Global tensions are at an all-time high and you just throw bombs like this?

    The next time, the long-range baguette missiles are launched with no warnings.

    • @TautvydaxxOP
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      54 days ago

      Oh my God, I have even more ideas for cultural degeneration of dishes.

    • @[email protected]
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      4 days ago

      Omelette du croissant

      (NGL, I want to try it even if that mean losing my french passport)

      • chingadera
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        44 days ago

        They don’t make perfect comments often, this one’s fresh off the press

      • @EtherWhack
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        44 days ago

        Dexter’s lab watcher perhaps?

  • @OwlPaste
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    164 days ago

    That looks awesome, is there a recepie?

    • @TautvydaxxOP
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      4 days ago

      This recipe i usually use for an omelette. In a pan, cook the ham, pepper, tomato, mushrooms, onion. while they are cooking in a bowl mix a few eggs with a little milk and a tablespoon of flour, a pinch of salt and pepper. When they are done cooking cut a few croissants in half and press them so they look like boats. Place the croissant on a baking sheet and add the filling from the pan with the egg mixture. Bake in the oven until cooked. my setting is for a convection oven at 220 degrees celsius. when the egg is cooked the croissant is not burnt.

      Forgot to add the cheese.

      • @Gradually_Adjusting
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        104 days ago

        Flour in scrambled eggs. First time I’ve ever heard of this. Very intrigued to try this soon, thanks

        • @A_Union_of_Kobolds
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          74 days ago

          Same, my wife is already convinced my scrambled eggs are god-tier somehow. Let’s see what this does.

        • @[email protected]
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          34 days ago

          A lot of restaurants add a dab of pancake batter to scrambled eggs to help make them fluffy. In that case there’s some leavening in the batter. I guess a touch of plain flour would add a little body to it? I wonder if self rising flour would be a better choice for fluff?

          • @TautvydaxxOP
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            24 days ago

            Yes, it adds structure, but the downside is that you have to cook the egg completely to not taste the raw flower.

          • @Gradually_Adjusting
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            24 days ago

            I’ve worked in restaurants, but none that did breakfasts. What else are they hiding from me…

      • @OwlPaste
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        44 days ago

        Thank you, 🙏 will try it

      • Decoy321M
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        64 days ago

        Instructions not clear. Croissant too runny and crunchy.

        Next time will use heating method to cook the egg and remove the shell beforehand.

      • @ChicoSuave
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        14 days ago

        Is there supposed to be so much shell? Need more steps.