Duck Egg Omelette With Arënkha Msc and Sour Cream


Photo: Almudena Vázquez
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Ingredients

4 duck eggs
2 tblsp water
large knob of butter
2 tblsp sour cream
3/4 gram jar Arënkha MSC
salt & freshly ground black pepper

Preparation

1
An omelette pan with a 15cm (6") base.
2
Make the omelettes one at a time.
3
Mix 2 eggs in a bowl with half the water, salt & pepper & beat lightly.
4
Melt some butter in pan over moderately high heat.
5
Add eggs when it is foaming.
6
Leave for a few seconds, then tilt pan & with a fork draw the egg from the edges into the centre so that the liquid egg flows into the space.
7
Continue for about 30 seconds until almost all the liquid egg has gone.
8
Then roll the omelette rather like a spring roll, tipping it onto a warm dinner plate.
9
Using a small sharp knife, make a slit down the centre of the omelette, spoon over some of the sour cream, top with half of the Arënkha MSC, scatter with a little dill and serve immediately.
10
Make the 2nd omelette in the same way.

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Yield:

2.0

Added:

December 1, 2009

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