QUESTIONS
How are Scrambled Eggs usually cooked? From your work concerning the effect of intense heat upon eggs, explain the advantages of the method given above for Scrambled Eggs.
What is the proportion of liquid and salt for each egg of a Foamy Omelet?
Explain why it is especially important to cook a Foamy Omelet slowly.
What causes a Foamy Omelet to "fall"?
What is the test for the sufficient oven-drying of a Foamy Omelet?
How many persons may be served by using these recipes for Scrambled Eggs and Foamy Omelet?