More than a decade ago, Rudy Stanish, "the Omelette
King" would turn out hundreds of omelettes at a time
for charity functions. He always added Tabasco pepper
sauce to his egg mixture, and over the years he cooked
a bunch of omelettes for us on many occasions. Rudy
used beer as the liquid in this cheese omelette
recipe, giving the eggs even more zip.
~------------------------------------------------------
~----------------- In a large mixing bowl, beat the
eggs, beer and Tabasco sauce with a whisk only until
blended, not frothy. In an 8-1/2" omelette pan over
medium heat, melt 1 tablespoon of the butter. The pan
is hot enough when a drop of water spatters in it.
Pour 1/3 of the egg mixture into the pan. Place one
hand on the pan handle, palm down, and move the pan in
a back-and-forth motion. With the other hand, using a
fork, stir the egg mixture in a circular motion, about
seven times. Sprinkle the omelette with a tablespoon
of the cheese. To turn out the omelette, place your
hand on the handle with palm upward. Tip the pan and
roll the omelette out onto a plate. Repeat twice with
the remaining egg mixture. Serve with additional
Tabasco sauce, if desired. Frrom: The Tabasco
Cookbook. Typed by Syd Bigger.
