PRESENTATION OUTLINE
1. Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water.
2. Pick and finely chop the herb leaves
3. Mix 1/4 kilo of pork, celery , salt , pepper, and flour in a bowl
4. If the eggs are boiled, peel its shells
6. one with a handful of flour
7. and with the breadcrumbs
8. Roll a peeled egg in flour
9. Coat it and shape the meat evenly around the egg, moulding it with your hands until sealed
10. Roll the meat-wrapped egg and dip it into beaten eggs
11. Last stage: roll it on bread crumbs
12. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF
13. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often.
1. Crack the eggs into a mixing bowl
3. Season the beaten eggs with a pinch of sea salt and black pepper, and celery, then beat well with a fork until fully combined.
4. Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
5. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
6. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.