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How To Release Ego & Transform The World

How To Release Ego & Transform The World

access_time May 11, 2015

There is enough for everyone. Our magnificent earth provides an abundance of food, energy, natural medicine, and building supplies that

How Many of These 51 Spiritual Awakening Symptoms do YOU Have?

How Many of These 51 Spiritual Awakening Symptoms do YOU Have?

access_time June 17, 2015

1. Changing sleep patterns: restlessness, hot feet, waking up two or three times a night. Feeling tired after you wake

Renovating the basement – Capability, Family, Gratitude

Renovating the basement – Capability, Family, Gratitude

access_time February 22, 2015

When you consciously decide to step out of the comfort zone and the daily routine, as we’ve done, your overall


French Omelette by Julia Child

French Omelette by Julia Child

access_time February 28, 2015 chat_bubble_outline 0 comments

Prep Time: 5 minutes | Cook Time: 3 minutes | Total Time: 8 minutes | Servings: 1

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  • 2 large eggs, preferably room temperature
  • 2 tbsp water
  • 1/8 tsp coarse salt
  • 1 tbsp unsalted butter
  • 1 tbsp coarsely chopped mixed herbs, such as flat-leaf parsley, basil, oregano, (opt. red pepper chopped into small cubes) plus more for garnish
  • freshly ground pepper

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Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended. One secret to a light, fluffy omelette is not over mixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily. Add all herbs.

With the heat on medium-hot, drop  one tbsp. of unsalted butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the herbs and pour into the pan.

Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. Serve immediately.[/column]

Bon apetit 😉


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