I used to help in our family restaurant. I love good food and enjoy thinking up creative ways to cook and use leftovers to avoid food waste.
The Secret to Perfect Omelettes
Are you a beginner in the kitchen, or have you had difficulty in the past making omelettes? You will be happy to learn just how easy making them really is. Once you grasp the technique, which I will share with you below, you'll be ready to make magic in the kitchen.
If you are a more seasoned cook, you probably know already how to make omelettes—but I wonder if you've had any as delicious as the ones I am going to show you?
- Small frying pan, preferably non-stick
- Tablespoon and dessert spoon for measuring
- Egg whisk (or a fork)
- Mixing bowl
- Turner or fish lift
If you are making an omelette for more than one person, it is possible to make one huge omelette in a large pan, and divide it after it has been cooked. However, I don't advise this method as it is a bit messy, and it doesn't look so appetizing. After all, aesthetics in cooking are important, too, even though it is the taste and texture which matters most.
Prep Time: 4 minutes
Total Time: 6 minutes
Serves: 1 servings
- 2 or 3 eggs
- 1 tablespoon cold water
- 1 dessert spoon olive oil
- 1 or 2 dessert spoons grated cheese
- Gather the necessary equipment: mixing bowl, small frying pan, egg whisk or fork, grater and turner/fish lift. Also, have a plate standing ready to receive the omelette, as there will be split-second timing to ensure the omelette is turned out of the pan before it overcooks.
- Break the eggs into the bowl, add the water and whisk them. If you like a very light omelette, whisk until slightly frothy, but if you like a slightly heavier omelette, whisk until the egg yolks are only just combined with the egg whites and are still a bit streaky.
- Grate the cheese.
- Heat the olive oil in the frying pan, swirling it around to ensure the base is completely covered in oil, until it just starts to smoke.
- Pour in the eggs and tip or stir the pan so that the egg mixture completely covers the base. Turn down the heat and, using the turner, keep dragging the partly set eggs into the middle, so that the liquid spreads out to the edges.
- Just as the omelette is starting to solidify, but is still slightly runny, sprinkle the cheese evenly over half of the omelette.
- Run the turner round the side of the pan briefly, to ensure the omelette is not sticking. Then, whilst it is still slightly loose, fold the half of the omelette which hasn't got cheese in it over the half that has got cheese, and allow it to solidify slightly. If you like a pale omelette, tip it out almost immediately onto a plate, and serve immediately, before it has time to sink down. If you like a darker omelette, just continue cooking until it browns, and then turn it out onto a plate (You can either slide it out with the turner, or flip it over like a pancake.)
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- Slice four mushrooms, and fry them in a small amount of olive oil or butter. I sometimes add a tomato as well.
- Start cooking the omelette using the same method as for the cheese omelette, above—but this time, instead of adding grated cheese, add the cooked mushroom (or mushroom and tomato).
- Or if you fancy cheese and mushroom omelette, add cheese and mushroom as a filling.
Tomato, Onion and Cheese Omelette
Prep Time: 4 minutes
Total Time: 6 minutes
Serves: 1 person
It's so easy, once you've mastered the basics of making a cheese omelette—you do everything the same as before but this time preparing and frying the filling before you start on the omelette because it takes a few minutes longer to cook the onion.
Thus, instead of just using grated cheese as a stuffing for your omelette, this time we will ring the changes.
- In a small saucepan, fry half a small onion, chopped small, add a clove of garlic, finely chopped, and a tomato, cut into small pieces, adding a pinch of any green herbs that you have, fresh or dried.
- Use a tablespoon of the mixture for your omelette, spreading it over one side, and sprinkle some grated cheese over it. Then fold the other half of the omelette over, to enclose the mixture.
- Add a little garlic and coriander leaves.
- Make a seafood omelette by adding prawns.
- Experiment by adding a tiny amount of dried chilli seeds or fresh chopped chili, but do be careful and only use a small amount, as you don't want the flavour too overpowering, or you won't be able to taste any of the other more delicate ingredients.
More Omelette Recipes
More About Eggs
- Organic vs. Free-Range vs. Cage-Free Eggs
Which is best: organic, pastured, free-range, cage-free, or battery eggs? A number of factors contribute to the answer: nutrition, contamination risks, animal welfare, and environmental impact.
- 3 Ways to Tell if an Egg is Bad - wikiHow
How to Tell if an Egg is Bad. Have you ever been in the middle of baking or cooking, only to notice your eggs are past the "sell-by" date? Or maybe your eggs are in a container with no expiration date and you're not sure when you should...
- How to Poach the Perfect Egg (4 Ways)
In this simple recipe guide, I describe how to poach eggs in an egg poacher and in boiling water. I also look at poaching eggs in the microwave using egg rings.
© 2012 Diana Grant