An omelette can be as dry and boring, or fluffy and heaven on a plate. Here are some tips on how to make the perfect omelette. Follow to the letter, and you’ll get a fluffy omelette every time. From there you can get creative. Experimentw ith different fillings, from melt-in-your-mouth cheese to vegetables to sausauges!
The first secret is to have a good pan that will fit the typical number of eggs you use in your omelette. 12′ pan can fit three eggs. Pick one that’s thick enough so you won’t burn your eggs but light enough so you can handle it without much trouble. You’ll see how useful this is later on!
Then turn your oven on to medium heat. Add a tablespoon of butter, preferably unsalted so that you can season the omelette to your preferences. Let the butter melt and add a tablespoon of olive oil. This allows you to increase your oil’s smoke point so you don’t burn the eggs. It’s also healthier than using plain oil or all butter.
Then break your eggs rignt into the frying pan, and stir it right there so that the heat will harden the egg’s albumen before it becomes fully mixed into the omelette. This keeps the omelette fluffy.
Adding liquid also makes the omelette fluffier. You an use milk or chicken stock—either will work. Just use whatever you prefer, depending on how you want your eggs to taste. If you prefer your eggs to taste like eggs (and not mil)k) just use water. Limit it to 1/8 cup for three eggs so you don’t get really soupy eggs.
Push the cooked portions of the eggs to the center and then tilt the pan so that the raw egg can settle to the bottom off the pan. Shake the pan so that the eggs don’t stick. Then allow your omelette to set. Add toppings when it’s partially set but a bit wet on top. Then fold over the omelette and leave for half a minute on the pan before transferring to a plate.
Now you’ve got the basics, go experiment! Go to recipefinder.com, your best food search engine, to find millions of recipes.
Photo from quickfreerecipes.com
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