I
hesitated about calling this a simple cooking tip because it took me many years
to achieve any sort of consistent acceptable results when doing omelettes.
But
once you have cracked it omelettes are very quick to cook and make a delightful
base for a lunch.
Crack
3 eggs into a bowl – whisk them with a hand whisk or fork with a tiny touch of
salt and as much white pepper as you would enjoy. I don't over whisk them and certainly
wouldn't use a stick blender or egg beater.
The reason for only a little salt is that I believe that salt will
toughen your omelette and you won't get the same soft texture.
Heat
your pan – I put in a few drops of a neutral oil along with a knob of
butter. The oil will help stop the
butter burning.
Once
your butter is melted and just sizzling pour in the egg mixture. Let it sit over moderate heat until the top
starts to set just a bit. Sprinkle some
grated cheese on it plus more salt and pepper.
(You could add small dice of tomatoes, ham, cooked onion etc etc at this
stage if you wanted)
Flip
the omelette out onto a warmed plate.
Garnish with a little parsley and enjoy!
You can see from the pictures that sometimes I do roll the omelettes and
sometimes just fold them.
I
do recommend doing each omelette separately – you can always put finished ones
into a warmish oven waiting for the other ones to finish. Of course if you had a huge hob and multiple
pans and a gift for multitasking you could do several at once!
There is definitely an art to omelet making! My husband is the expert in my house.
ReplyDeleteI am not that good at the rolling thing, so I usually stick to the flip.
ReplyDeleteI honestly can't remember the last time I made an omelet. You've reminded me to give them at try for a light lunch again sometime.
ReplyDeleteOmelets are one of my favorites, but my husband rarely eats eggs. I usually order one if we're out for breakfast or make one for myself occasionally as a special treat. Thanks for the tips!
ReplyDeleteI've started trying to remember to warm the plates before a meal. It makes such a difference! I'm going to make a frittata today -- not as tricky as an omelet!
ReplyDeleteSafe to say my omelettes never turn out as perfect as yours looks. Just need more practice, I suppose.
ReplyDeleteI love omelettes; they make the perfect quick dinner.
ReplyDeleteYours folds up so nicely. Mine always cracks but them I am prone to add way too many ingredients. :)
ReplyDelete