Omelette Making Technique


Place the pan over the heat and drop in about 1 teaspoon of butter. When you can’t hear the butter sizzle any longer and before it browns, tilt the pan to coat it evenly.


Quickly pour the eggs into the pan all at once. They will immediately begin to set. Be intrepid. Don’t turn the heat down.


Pull the pan back and forth vigorously while stirring the eggs with a wooden spoon or a heatproof spatula to make sure they are spread over the bottom of the pan as they begin to thicken. In about 2 to 3 seconds, the eggs will start to set.


When the eggs are set but still slightly runny (don’t worry—the eggs will continue to cook even after they’ve been removed from the heat), place the filling (above, tomatoes and basil) across the middle of the pan, perpendicular to the handle.


Run the wooden spoon or spatula around the edge of the omelette to loosen it from the pan. Fold the side closest to you up and over so that only the filling is covered.


Change your grasp so that your fingers are on top of the handle. Hold the plate in your other hand. Rest the lip of the pan on the plate slightly off center. Tilt the pan and the plate toward each other and quickly turn the pan upside down over the plate. Voila!

Lunch Idea

Italian 4-course Lunch



Seafood Risotto

Pan-fried Chicken Breast and Green Peppercorn Sauce

Dessert – Mousse and Berries

High Levels of MRSA Bacteria in US Retail Pork Products

Retail pork products in the United States have a higher prevalence of methicillin-resistant Staphylococcus aureus bacteria (MRSA) than previously identified, according to new research by the University of Iowa College of Public Health and the Institute for Agriculture and Trade Policy.

MRSA can occur in the environment and in raw meat products, and is estimated to cause around 185,000 cases of food poisoning each year. The bacteria can also cause serious, life-threatening infections of the bloodstream, skin, lungs, and other organs. MRSA is resistant to a number of antibiotics.

The study, published in the online science journal PLoS ONE, represents the largest sampling of raw meat products for MRSA contamination to date in the U.S. The researchers collected 395 raw pork samples from 36 stores in Iowa, Minnesota, and New Jersey. Of these samples, 26 — or about 7 percent — carried MRSA.

“This study shows that the meat we buy in our grocery stores has a higher prevalence of staph than we originally thought,” says lead study author Tara Smith, Ph.D., interim director of the UI Center for Emerging and Infectious Diseases and assistant professor of epidemiology. “With this knowledge, we can start to recommend safer ways to handle raw meat products to make it safer for the consumer.”

The study also found no significant difference in MRSA contamination between conventional pork products and those raised without antibiotics or antibiotic growth promotants.

“We were surprised to see no significant difference in antibiotic-free and conventionally produced pork,” Smith says. “Though it’s possible that this finding has more to do with the handling of the raw meat at the plant than the way the animals were raised, it’s certainly worth exploring further.”

Source: The University of Iowa

Read the full findings of the study….

Steamed Stuffed Bamboo Fungus


12 pieces bamboo fungus (soaked in water and soft)
6 Chinese dried mushroom
12 pieces ham strips
1/2 lb asparagus


1/2 cup water
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/4 tsp sesame oil
1 tsp cornstarch


  1. Soak mushroom in cold water until softened. Cut into strips.
  2. Trim bamboo fungus, ham, and asparagus into same length.
  3. Stuff mushroom, ham and asparagus into bamboo fungus. Put on a plate. Steam stuffed fungus until cooked.
  4. Add sauce ingredients to a small pot. Bring to a boil. Pour sauce over cooked fungus before serving.

Source: Hong Kong magazine