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Omelette

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Method

The cheese is optional. This recipe will be showing how to make a cheese omelette. However, to have a plain omelette, just leave out the cheese or to have another type of omelette, just add the ingredient when it says to add the cheese.

1. Put the eggs, herbs and salt and pepper into a bowl and mix with a fork. The idea is to get the egg whites and yolks just mixed together and no more. Note - don't whisk the eggs or mix for more than about 30 seconds otherwise you will incorporate too much air into the mix and the result will be a soufflé rather than an omelette.

2. Heat the oil or butter to a medium / high temperature in the frying pan. Pour in the egg mixture and after 30 seconds or so mix the firming egg mixture in the pan. This will allow uncooked liquid to get to the base of the pan and cook the mix quickly. After another 30 seconds, when the mix is half-cooked, sprinkle the cheese (or other ingredients) evenly over one half of the omelette.

3. Cook the omelette until the top has started to firm up and cheese is beginning to melt. This should take around a minute. Using a turner, flip the omelette over in half (the half without cheese to go over the half with cheese). Cook each side for a further 15 to 30 seconds or so until each side is very light golden brown.

4. When cooked, gently slide the omelette out of the frying pan and onto the pre-heated plate - this will avoid any chance of the omelette breaking.

Comments Add your comment

I found that for a single person you cant beat a cheat egg-poacher pan (without the poaching bit's). Let the egg settle a bit on the bottom then use a cheap plastic fist-clise to break it up until it's to your taste. Add the filling and you should find that the you can easily flip it over because the pan size caused it to fold in on itself.

by mcdonns on Sat Oct 23 2010 reply to this comment