NuWave PIC Gold - Scrambled Eggs; Omelette

18 • NuWave
®
PIC Gold Complete Cookbook
Scrambled Eggs
Serves: 2
4 eggs
4.8 oz milk
2 grams of salt
1 gram black pepper
14 grams butter or non-stick
cooking spray
Directions:
1. In medium bowl, combine eggs, milk,
salt and black pepper.
2. Beat eggs with rotary or
electric beater.
3. Pour egg mixture into
large sauté pan.
4. Cook eggs on Medium (135°C),
without stirring, until mixture begins
to set on bottom and around edges.
5. Using spatula or wooden spoon, lift
and fold partially cooked egg mixture
so that uncooked portion ows
underneath.
6. Cook for 2-3 additional minutes
until eggs are cooked through
and still glossy.
Omelette
Serves: 1-2
2-3 eggs
5 ml cold water
Salt and pepper to taste
14 grams butter
Directions:
1. Whisk eggs in bowl with salt, pepper
and cold water.
2. Heat small sauté pan on
High (220˚C). Add butter and cook
until butter starts to melt.
3. Reduce heat to Medium (135˚C) and
add egg mixture all at once.
4. Swirl with rubber spatula and cook
eggs until almost set.
5. Occasionally tilt pan and lift and fold
partially cooked egg mixture so that
uncooked portion ows underneath.
6. Using spatula fold the omelette in half
or thirds.
7. Flip over onto plate to serve.
Tip: Sprinkle the omelette with shredded
cheese, ham, bacon and vegetables.
• Make sure vegetables are small for
even cooking.