1 you take 3 eggs beat them up real good
2 like this
1 yea, next add a little milk… about this much
1 now. let’s , let it sit for wile, wile we put the butter into our pan.
listen. very important. the pan can’t be too hot, ’bout medium heat
2 got it
1 put your butter in. about a table-spoon. let’s let that sit wile we chop up some chives.
2 i think we already had them chopped
2 yea, about a cups worth in that bowl
1 right. well, the butter is just about melted now. and we wate for-it-to-get-to-the-melting stage.
(AT THIS POINT IT APPEARS THAT MC-GARRY LOST TRACK… THE ROLES OF “1” AND “2” HAVE… MAYBE… SWITCHED. I COPY WHAT I SEE. AFTER ALL, IF MC-GARRY HADN’T BEEN WISER THAN ME, THERE’LL’VE BEEN HARDLY ANY POINT TO THIS EXERCISE AT ALL…)
1 and the eggs?
2 in the pan
in a minet
got to wate for the eggs or rather butter to get to the “bubbling-stage.”
1 hurry. i’m real hungre.
2 yea. right. as soon as the butter passes through the bublling stage we pour in the eggs.
1 the eggs.
2 thankyou. pour in what you think is an egg and a half. this much, or so. and wate. that may be the scret of good cooking. take your time.
1 thats good advice
2 i live by that code
2 the next thing we watch is the edges of the omlet. thay will harden, or cook, and thats where we fold it. that’s got to be done
take your time.
and do it gently.
1 more code?
1 the egg.
2 yes, of course. the edges have to be hard, but not burnt.
take your fork and slip it inbetween the egg and the pan. then simply flip it over. into a half circle.
1 what happens with the wine.
2 that’s the interesting part. wine alwas makes a dish interesting.
1 was that a pun?
2 spell it out for me.
take your lid … pour your wine in and quickly cover it.
take your time
do it gently and do it quitly
1 take your time & do it quickly
2 code gets complacated.
lift the lid and slide the omlett onto the plate.
1 we forgot the chives
2 your right
(illegible… McGarry, his mark.
mine now since he rudely left it
in my notebook uninvited. trust