كيف تطبخ بالاينوكس دون ان يلتصق فيها الاكل

Ingredients

• 4 large Eggs (room temperature, beaten lightly)
• 2 tablespoons Clarified Butter (Smen or Ghee) (high smoke point, melted before adding eggs)
• 1/4 teaspoon Salt (to taste)
• a pinch Black Pepper (optional, freshly ground)

Instructions

1. Wash and Dry the Pan

   Rinse the Inox pan with warm water, scrub gently with a soft sponge, then dry thoroughly with a clean towel.

   Time: PT2M

2. Preheat the Pan

   Place the pan on medium heat for about two minutes until it feels warm to the touch.

   Time: PT2M

3. Water Temperature Test

   Drop a few drops of water onto the pan. If the droplets sizzle and evaporate within a second, the pan is ready; if they sit and bubble, wait a little longer.

   Time: PT1M

4. Add Clarified Butter

   Add 2 Tbsp of clarified butter to the pan and let it melt completely, swirling to coat the surface.

   Time: PT30S

5. Beat the Eggs

   In a mixing bowl, whisk the 4 eggs together with salt and pepper until just combined; avoid over‑beating.

   Time: PT1M

6. Cook the Omelette

   Pour the beaten eggs into the hot, butter‑coated pan. Let them sit undisturbed for about 30 seconds, then gently push the edges toward the center with a spatula, allowing uncooked liquid to flow underneath.

   Time: PT2M

7. Fold or Flip

   When the surface is mostly set but still slightly runny on top, fold the omelette in half or flip it to finish cooking for another 30 seconds.

   Time: PT1M

8. Serve

   Slide the omelette onto a plate, garnish with fresh herbs if desired, and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

14 g

Carbohydrates

2 g

Fat

28 g

Fiber

0 g