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?
Omelette du croissant
(NGL, I want to try it even if that mean losing my french passport)
Dexter's lab watcher perhaps?
They don't make perfect comments often, this one's fresh off the press
Cromelette is cromulent.
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.
Oh my God, I have even more ideas for cultural degeneration of dishes.
That looks awesome, is there a recepie?
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.
Flour in scrambled eggs. First time I've ever heard of this. Very intrigued to try this soon, thanks
Same, my wife is already convinced my scrambled eggs are god-tier somehow. Let's see what this does.
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?
I've worked in restaurants, but none that did breakfasts. What else are they hiding from me...
Yes, it adds structure, but the downside is that you have to cook the egg completely to not taste the raw flower.
Thank you, 🙏 will try it
Croissant.
Egg.
Instructions not clear. Croissant too runny and crunchy.
Next time will use heating method to cook the egg and remove the shell beforehand.
Is there supposed to be so much shell? Need more steps.
That looks fire!
The future is now old man!