Tuesday, September 27, 2011

The Yolk.. The Albumen... The Omelette...

I'm done with experimenting Nyonya Cuisine. Now I'm moving into Western and Italian Cuisine. But back to Chinese Cuisine temporarily. There's a recipe on fluffy harvest omelette. Simple isn't easy at all. That was my first time separating the yolk and albumen. It was quite simple but again, it wasn't easy. Of course I didn't put the yolks on my palm. That one just happened to drop onto my palm. I can't risk the yolk dropping into the albumen. The double layered omelette was rather special as I've never eaten one that was prepared in such way. Parmesan was mixed with the yolk while the middle yellow part was the melted cheddar. Obviously the white layer was the egg white.

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