So you want to make Sunday brunch something to crow about but don’t know how to prepare a nice, fluffy omelette? Create a firm, golden mound of eggy goodness every time with these tips for making delicious omelettes.
Tips for Making Delicious Omelettes
1. The first step is to choose a heavy, non-stick skillet that will heat the egg evenly. An eight inch skillet will work great. A heavier bottomed skillet will help to avoid brown spots, those overcooked areas on the surface of an omelette that can taste dry.
2. Make individual omelettes using two or three eggs instead of opting for one gargantuan egg extravaganza. It’s easier to control a single serving omelet, and it will make a nicer presentation later. Because omelettes cook quickly, you can keep one or two warming in the oven while the others are cooking.
3. When you prep the eggs, use water instead of milk or cream. A tablespoon of water for two eggs is a perfect ratio. Where dairy works well if you’re making creamy scrambled eggs, an omelette needs water. The next hint will explain why. When you start beating the mixture, don’t overdo it and incorporate too much froth. You want your eggs well blended but not airy.
4. Get the skillet very hot. The idea here is to convert the water in the egg mixture to steam as fast as possible. That way the steam is what’s actually cooking the egg. You’ll get a nice soft texture that way with a minimum of work. This can seem counterintuitive, but it’ll make a perfect omelet every time. If you’re watching your fat, just brush a little oil on the bottom of the pan, literally, with a heat resistant brush.
Omelette Preparation – Handling the Egg
1. Move the eggs around constantly. Once the egg hits the heated skillet, it’ll start to set up fast. When you keep moving the mixture, the uncooked egg coats the cooked egg, keeping it moist and exposing more uncooked egg to the heat. Try pushing instead of stirring. The bits of cooked egg in the mixture will look like cheese curds. As the omelette starts to become more solid than liquid, run a spatula around the edges. Tip any uncooked egg over the cooked edge so it has better access to the heat.
2. You’re almost done. The only thing left to do is layer any filling down one side of the cooked egg and fold the other side over it. The heat from the folded top portion will usually melt any cheese in the filling and keep it toasty warm.
3. Your finished omelet should just slide out of the pan onto the plate courtesy of the non-stick finish. If you have any problems, just insert a spatula between the omelet and the pan and give the egg a gentle push.
It’s easy to make an omelette once you know a few simple tricks. Enjoy!
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