The Perfect Omelette2016-07-14
- Yield : 1 omelette
- Servings : 1
- Prep Time : 3m
- Cook Time : 7m
- Ready In : 10m
This is a drop dead fool proof way to make a perfect omelette. The secret is in the pan, heat and speed in which you cook.
First of all you must use a small pan about 7″ or 17cm in size then you must make sure its hot before you add the eggs – they should sizzle when they first hit the pan.
Finally you have to move the egg around breaking to up with a fork, rolling it around the pan sides and then folding the edges back in. This help to build up the body and also prevents the eggs for burning.
Obviously you can add ingredients for the filling of your choice…
- 2 Large Free Range Eggs
- Small amount of vegetable oil and large knob of butter
- 2 Tbsp Grated Cheese
- 1 Dsp Chopped Fresh Chives (optional)
- Pinch of Salt & Black Pepper
- Knob of Butter
Heat a little oil in the pan on a fairly high heat - you need your pan hot!
Beat your eggs in a bowl then add your cheese, chives and salt & pepper. Give another quick whisk.
Add the butter to the hot pan and melt (swirling around the pan) then add the egg mixture - keep the heat high
The next part is crucial...Swirl your eggs around and up the sides,keep the pan moving/shaking as you go. Now break the mixture with a fork to allow the mixture to break through and fold the side over and repeat the swirling around the side again. This helps build up the texture and speeds the cooking process without burning.
When your happy with the "look" that your omelette is cooked fold it over in half and serve.