How To Make A Great Omelet

by zesty on January 21, 2013 · 6 comments

Good morning All!   Lately I have been eating a lot of eggs and one thing I find with eggs is that they are very versatile.  Which is a good thing… but you have to keep it fresh and real!  Make eggs fun.

I wanted to walk through the way I cook an omelet.  This is something I talked about three years ago but I wanted to freshen it up and share a few things I have learned along the way.

Omelets: They’re easy to cook, right? We’ll see.

  1. The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through.
  2. As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is pretty much the size of pans you should have in your kitchen anyway.
    The second most important thing is not to beat the eggs. I’ll repeat… do NOT beat the eggs like they stole your iPad from you.
  3. Instead, abandon the habits of a lifetime and stir the yolks into the whites using a knife blade. Season with salt and freshly ground black pepper.  Warm your empty pan through on a moderate heat, add a good knob of butter, turn up the heat and swirl it round to coat the bottom and sides of the pan.  When the butter is foaming pour some into the egg mixture, stir it in and then immediately pour the eggs into the pan.
  4. Shake the pan to spread the mixture evenly. Now, using a fork or thin spatula, draw the cooked egg away from the edge of the pan and let the uncooked liquid run into the space created.
  5. When the omelet is almost cooked, but the surface is still soft and liquid, flip one edge of the omelet towards the center of the pan so that it folds over. Then slide the unfolded edge onto a warmed plate, rolling the folded edge over the top of it as you do so.  An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added to the egg mixture about 15 minutes before cooking.

So just to recap, by all means you can add extra ingredients to your omelet, whether it be cheese, vegetables or meat.  It will not really change the cooking time just be careful not too add to much extra “stuff” as it will dry out the mixture.  For the one above I added some baby spinach and a little cheese.  It was excellent and sometimes I have been even getting in the habit or serving a little salsa with it.

I have a question for you!  How many people eat beans with their eggs?

Can’t wait to hear from you.  I will check the comments and I will be back Wednesday for another post.  I am working on getting the brussel sprout recipe from last week to post for everyone to enjoy.

Take care


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