Omelette
Making a perfect omelette is fairly hard. Not everyone realises this, they thing that if you put eggs in a hot pan and they congeal they have made an omelette. They have not, they have made congealed eggs.1) Get a decent cast iron non-stick omelet pan. This is essential. A Le Crueset pan will set you back £30 and is about as good an investment as you can make in the kitchen.
2) Get some chickens. OK, most of us skip this step, but the (organic) eggs do need to be really fresh.
3) Break 3 eggs into a bowl, add a tablespoon of water and beat together. Don't over do it. Season as desired, I usually add a small amount of salt, occasionally I'll add pepper too.
4) Put a small amount of olive oil in your pan. This is to help stop the butter burning by raising its smoking point.
5) Put on high heat and add a knob of butter (unsalted butter makes the seasoning in step 3 easier).
5) When the butter has stopped fizzing and is on the cusp of turning a rich brown colour (you will soon learn when it's about to turn) add the eggs.
6) Give the eggs a slight stir with the back of a metal fork for a few seconds to even everything out.
7) As the eggs start to set around the edges of the pan, just drawn the edges inwards towards the centre of the pan with the back of your fork, allowing the liquid egg to flow back out to fill its place. Keep doing this for around 30 seconds, using the back of the fork to keep everything even if required.
8) After about a minute, or whenever it is still a bit runny on top but set on the bottom, run you fork under the half of the ommellette nearest you and fold the thing in half.
9) Tilt the pan away from you and push the half moon towards the back of the pan.
10) Fold the other half back towards you.
11) Take off the heat.
12) Hold a warmed plate upside down over the pan, and invert the two so that the omelette falls onto the plate with the seam on the bottom.
13) That's it. One fluffy omelette with a slighty runny centre.
Once you've perfected that then you can start thinking about adding extras or making stuffed omelettes or summat.
Interesting fact: It is literally impossible to make an omelette when drunk. I've tried a few times and every single time it's just come out as scrambled eggs.
3 Comments:
3) Break 3 eggs into a bowl, add a tablespoon of water and beat together.
Water? WATER!?! You need to add milk. Trust me.
I won't trust you, Tony, because what you are saying is wrong. You need a table spoon of water to give it added fluffiness.
But this does highlight another issue with making the perfect omelette, everyone has their own opinion on how it should be done.
Mine is the correct one thought, obviously.
Every omelette I have ever made came out as scrambled egg. Drunk or sober.
I just don't think I am designed to be a good cook!!
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