When it comes to delicate matters such as the omelette I have
always been very clumsy - that is until I stumbled upon the perfect
omelette recipe! By perfect, I mean it doesn't require a complex
process to make it and you can take the omelette out of the pan
without it being one messy gooey mess.
Note: Make sure your fillings are mise en place (on a
plate, ready to throw into the pan) ahead of time, so the egg
doesn't burn while you're still preparing them.
STEPS
1. Spray a light coat of Pam on a non-stick
skillet pan.
You need very light greasing that won't pool or burn, so butter
isn't recommended.
Let the pan warm to medium-low heat (e.g. 4 on a scale of 10).
2. Beat three eggs in a bowl.
If you want it more fluffy and less "eggy", add a couple
tablespoons of milk or whisk the eggs a lot.
You can add salt, pepper and other seasonings here.
3. Pour the egg mixture into the pan.
The key: Swish it around by lifting the pan and rotating it
slightly so that a fine layer of egg sticks to the pan.
4. Allow the egg mixture to cook until it is 70% done.
You will start seeing the egg white chunks. Swish the
mixture a second time to make the crispy edge thicker.
5. When the crispy thin edge starts to pull away from the pan, add
the fillings on only one side of the pan. Leave a little room
around the edges so the fillings don't spill out.
6. Once the edges are really pulling away, take a fork and
run it along the edge to make sure the omelette
layer is not stuck to the pan. Fold it over in
half carefully.
7. Leave the omelette there for as long as you
want or is necessary (usually 1 - 2 minutes). The more cooked you
want your fillings or the browner you want your omelette crispy
layer to be, the longer you should leave it there for and the
earlier you should put your fillings in.
Voila!
Some good fillings: cheddar, swiss or feta cheese, bell peppers,
potatoes, cubed ham, crumbled bacon, spinach, green onions,
mushrooms, sausage, onions etc.
What do you like in your omelettes?
Image:
Getty Images
Post Comments
lucyinthesky said – Thu, 28 Aug 2008 21:10:05 -0000 ( Flag Edit Link )
I know how you feel! The key is the “swish” and the minimal greasing – that creates the crispy layer of the omelette and stops everything from falling apart.