Whisk or a whip

Julia Child introduced whisks (or whips, as she called them) to American kitchens in the 1960s. A multi-tasking utensil that can aerate, emulsify, deglaze, and mix. Yet anyone who's shopped for a whisk recently, could be forgiven for their confusion of finding a good whisk, an overwhelming array of designs are available these days. Balloon, Flat, Twirl, French and Ball whisks all shaped specifically to suit a certain method of cooking.

A favourite recipe we like to cook at home especially when the funds run low is eggs, any which way; omelette's, frittata, scrambled, boiled, poached or baked. The humble egg is a versatile and highly nutritious ingredient and a minute meal maker to satiate your appetite. The trick to cooking fabulous eggs it to not overcook them as they become rubbery and start to secrete water (syneresis). Cook them until they are almost cooked then remove them instantly from the heat as they will continue to cook slightly for a further more. Looks like it's an Omelette for dinner tonight.

serves: 1 hungry & tired lady quickly

takes : 5 minutes from prep to cooking

the ingredients

1 knob of butter (1-2 teaspoons)

3 large eggs, lightly beaten

20 ml water or milk

Salt and pepper, to taste

lets have some fun

Pre-heat a small 22cm non-stick fry pan over a medium heat for 2 minutes. Add butter and stir until almost melted. Add combined eggs and water, allow to cook for 30 seconds. Using a silicone spatula stir the eggs gently or alternatively move the pan backwards and forwards to allow the uncooked egg space to start cooking. Cook for a further minute or until the omelette is almost cooked but still slightly soft on top. Fold one half of the omelette over onto the other half. Slide the omelette gently out of the pan and onto a plate, season to taste.

Serve with fresh slices of bread and chopped parsley

love amie x