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.
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?
19 Comments
normanwall@lemmy.world · 28 pts · 1y
Skunk@jlai.lu · 22 pts · 1y
Omelette du croissant
(NGL, I want to try it even if that mean losing my french passport)
EtherWhack@lemmy.world · 4 pts · 1y
Dexter's lab watcher perhaps?
whostosay@lemmy.world · 4 pts · 1y
They don't make perfect comments often, this one's fresh off the press
ChicoSuave@lemmy.world · 6 pts · 1y
Cromelette is cromulent.
innermeerkat@jlai.lu · 24 pts · 1y
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.
Tautvydaxx@lemmy.world · 5 pts · 1y
Oh my God, I have even more ideas for cultural degeneration of dishes.
OwlPaste@lemmy.world · 16 pts · 1y
That looks awesome, is there a recepie?
Tautvydaxx@lemmy.world · 25 pts · 1y
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@lemmy.world · 10 pts · 1y
Flour in scrambled eggs. First time I've ever heard of this. Very intrigued to try this soon, thanks
A_Union_of_Kobolds@lemmy.world · 7 pts · 1y
Same, my wife is already convinced my scrambled eggs are god-tier somehow. Let's see what this does.
Duranie@literature.cafe · 3 pts · 1y
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?
Gradually_Adjusting@lemmy.world · 2 pts · 1y
I've worked in restaurants, but none that did breakfasts. What else are they hiding from me...
Tautvydaxx@lemmy.world · 2 pts · 1y
Yes, it adds structure, but the downside is that you have to cook the egg completely to not taste the raw flower.
OwlPaste@lemmy.world · 4 pts · 1y
Thank you, 🙏 will try it
Blackmist@feddit.uk · 16 pts · 1y
Croissant.
Egg.
Decoy321@lemmy.world · 6 pts · 1y
Instructions not clear. Croissant too runny and crunchy.
Next time will use heating method to cook the egg and remove the shell beforehand.
ChicoSuave@lemmy.world · 1 pts · 1y
Is there supposed to be so much shell? Need more steps.
SayJess@lemmy.blahaj.zone · 4 pts · 1y
That looks fire!
UltraGiGaGigantic@lemmy.ml · 2 pts · 1y
The future is now old man!