Tuesday, August 17, 2010
It's easy to make the perfect omelet with these simple tips and techniques.
1. Find the right pan.
For two or three egg omelets, a six-inch frying pan is the ideal size.
Pans with a nice non-stick coating are great for omelets because they prevent sticking and help make the outside of the omelet smooth.
2. Mix your ingredients.
In a bowl, mix two or three eggs with a pinch of salt and a pinch of pepper. Add splash or two of milk to increase the creaminess and fluffiness of your omelet.
Whisk the ingredients together with a fork or whisk. The more you whisk, the fluffier the omelet will be.
If you get any small pieces of shell in the bowl with the eggs, use half of a shell to scoop it out. Fishing shell out with your fingers is a lot harder and messier than it looks.
3. Set the stove to medium heat and add butter or cooking spray.
Medium heat is perfect for eggs because cooking them too quickly will make the outside of the omelet too crispy and hard. If using butter, make sure to coat the entire bottom of the pan with melted butter. Wait until the butter begins foaming to add the eggs.
4. Add extra ingredients and cheese at the right time.
For all ingredients besides cheese, such as mushrooms, tomatoes and bacon, we prefer to add them to the pan right after the butter to give them a chance to warm up. You can mix them with the eggs and they will become part of the omelet as opposed to the filling.
For cheese, we prefer to add it towards the end of the cooking process when the omelet is nearly done. Even if the cheese is not fully melted when the egg is cooked, it will continue to melt once the omelet is folded.
5. Add the eggs to the warm pan and cook them slowly.
As the eggs begin to cook, use a spatula to push the slightly cooked egg from the outer edge of the pan toward the center. This allows the runny, uncooked egg on top to spread out and cook in open skillet space.
6. It’s time for the flip or fold.
Once the edges begin to cook through and wilt slightly, run your spatula around the sides of the omelet to make sure nothing is stuck to the pan. At this point, you have a choice-- go for the extra style points with a full flip in the air, or play it safe by letting the eggs cook and proceeding directly to the fold.
7. Fold the omelet in thirds.
The best looking omelets have a tri-fold. To accomplish this, fold one-third of the outer edge of the cooked egg towards the middle of the pan. Next, slide the unfolded portion onto a plate and then flip the folded two-thirds onto the plate, creating a tri-fold.
Don’t worry, if that sounds too complicated, you can fold the omelet in half in the pan or onto the plate.
Ok, now we’re ready to eat! Let us know your thoughts in the comments section below.
Posted by FoodPair at 4:13 PM