how to make omlette
Answers
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BEAT eggs, water, salt and pepper in small bowl until blended.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR egg mixture into pan. Mixture should set immediately at edges.
Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
Answer:
If you have a couple of eggs and some butter then you have enough ingredients to make a simple but satisfying breakfast, lunch or dinner. Add a few more ingredients as a filling and you’ve made something more substantial with little extra effort. There are two types of omelette: a thin one that is folded over to serve it, and a thick one like a Spanish omelette or a frittata.
The size of pan you use to make your omelette is vital, because it needs to suit the amount of eggs you are using. A 22cm pan will make a two-egg omelette of the right thickness – if you use a larger pan, your omelette will be too thin and overcook rather than have a soft interior. A non-stick pan is the easiest to use, but a heavy-based pan will retain more heat and cook the eggs a little faster.
It goes without saying that the better quality your eggs are, the better your omelette will taste. Also, bear in mind that some eggs have more orange-looking yolks than others, so what you choose will affect the colour of your omelette. Bring your eggs to room temperature to help them cook faster.
Herby omelette in pan, next to bowl of tomatoes
How to make an omelette - basic recipe
2 large eggs, at room temperature
a knob of butter
choice of fillings, if you're using them
Whisk the eggs in a bowl until they're combined and there are no large blobs of white still separate (or you’ll end up with a blotchy omelette).
Heat the butter in your frying pan until it starts to foam and sizzle but don’t let it brown.
Add the eggs in one go and swirl and shake the pan so they cover the surface.
As soon as the eggs start to set pull the edges of the omelette into the centre of the pan and shake the pan so any liquid egg spills into the gaps. Add the fillings now if you are using them. Your omelette is ready when the centre is still slightly liquid – it will continue to cook when you fold it over.
Fold the omelette in half as you slide it onto a plate, or fold the two sides in and then tip it in half as it goes onto the plate to make a neat oblong shape.
The most famous omelettes in the world were made by La Mère Poulard in France and she claimed to use only eggs and butter. If you want a lighter (not lighter in calories) and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream.
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