6 mins
Omelette
Recipe by Graham
There is only one way to properly prepare an omelette and that is the classic French method (as used by Meester Graham, of course!). This produces a light and fluffy, moist omelette.
Many cooked have managed over the years to desecrate this delightful delicacy in all sorts of ways yet it is actually easier to cook an omelette the proper way than to massacre it! The following method is both simple and effective.
Because there are many possible different 'fillings' for this recipe, the method below covers just the basic egg omelette that acts as a base for so many other variations - a few of which I've included at the end.
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One Pot Risotto Ingredients for Omelette
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How to Cook Omelette
- Peel and finely chop the garlic and mix with the chopped parsley. Break the eggs into a glass bowl and beat with a fork or whisk until light and fluffy. Add the garlic and parsley mix and stir. Season with a little salt and freshly ground pepper. Place the butter into a medium-sized frying pan and melt gently. When melted, 'swish' it around the pan to coat the bottom. Pour the egg mix into the pan and move the pan gently to ensure that mixture completely covers the bottom of the pan.
- Set the heat to medium-high then, using a wooden spatula (flat end), make holes in the setting egg and tilt the pan so that liquid egg mix fills the hole. You can also lift the edges of the setting mix and tilt the pan so that liquid egg mix pours under the part you have lifted. The idea is to put liquid egg into direct contact with the pan.
- Once there is no more 'liquid' egg turn the heat down to medium and cook for another one or two minutes to gently brown the underside (you can lift an edge and peek to be sure!). At this stage, the whole omelette should move around freely across the bottom of pan. Once the underside is browned, slide the omelette onto a plate, folding it halfway, just like you would fold down the flap on an envelope (the resulting omelette will then be half-circle in shape). Eat immediately!
- VARIATIONS: There are as many omelette variations as your imagine allows! Particularly good are sweet corn (tinned is fine), cooked sausage (thinly sliced), cooked spinach, flakes of cooked fish (particularly smoked haddock) and the following - just a few to get you thinking...
- Cheese Omelette: grate (shred) some Cheddar cheese and add it to the egg mix prior to cooking.
- Bacon Omelette: chop a few rashers (slices) of bacon and cook them quickly before adding the egg to the pan.
- Mushroom Omelette: Wash and chop a few mushrooms. Add the garlic and parsley and cook them in the same pan you will be using for the omelette. Before adding the egg, drain off any liquid that has come from the mushrooms.
- Mixed Omelette: All three above!!
GRAHAM'S HOT TIP:
As with many egg dishes, serve your omelettes while they are still a little 'runny' since they will continue to cook under their own heat for a little while. If you have some fresh double cream (heavy cream) at hand, you can add it to your egg mix (about one tablespoon for every three eggs). This is a great way to make your omelette soft and light.
Reviews of Omelette
| May 31 2014 Good instructions. I''ve seen perfectly good omelettes ruined by ignorance of how to cook them. This is the method I have used for years and my omelettes always turn out perfect. madelyn (6 reviews) |
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