20 June, 2013
Omelette – The Original Fast FoodPosted in : On Food on by : flaminglacer Tags: egg, eggs, fast food, Omelette
There are two golden rules to making a good omelette. Firstly, never use your omelette pan for anything else – ever! Secondly, always buy the best quality ingredients that you can, simple dishes rely on good ingredients.
To make a basic omelette you will need:-
- Mixing Bowl
- Omelet Pan
- 3 large free range eggs
- Small knob of unsalted butter
- Seasoning to taste
Break the eggs into your mixing bowl, add a little seasoning if desired and gently beat them using the fork, a whisk is too fierce. The eggs should be well combined but not beaten to death.
Meanwhile heat your omelette pan. When it is hot, drop in the knob of butter, it will melt and sizzle but don’t be tempted to pour in the eggs until the foam is beginning to subside. Once the eggs are in the pan, keep them moving gently using the spatula, don’t be tempted to whizz them round the pan as that will give you scrambled eggs, just keep them moving around the base of the pan. As the eggs begin to set, draw the edges into the middle, rolling the pan so that the uncooked mixture runs to the edge and hits the hot pan.
If you want to add a filling do so when the eggs are almost set. Unless you are adding herbs or cheese make sure your filling is hot and cooked through. Herbs can go into the egg mixture, and grated cheese should just be sprinkled in the center.
As soon as you have added your filling, flip one side of the omelette to the middle, then the other and slide the completed omelette onto a warm plate. The whole process, excluding preparing your fillings, should take no more than five minutes from when you get out your equipment.
Don’t be tempted to tidy up before you eat your omelette or it will be spoiled. A good omelette should be heading for your stomach within two minutes of leaving the pan if you want to truly appreciate the golden yellow delight that is the perfect omelette.