An omelet is a basic dish that is known and served all over the world. When in doubt about what to eat, you can’t go wrong with an omelet.
The best part of a successful omelet is that it can be made of simple ingredients such as just eggs, or it can contain any number of ingredients according to your current taste.
For the very best omelets, there are a few rules that should be taken into consideration to achieve perfect results. While there are as many approaches to preparing an omelet as there are cooks, you should be sure to give these methods a try.
The Fluffy Omelet
- For each omelet, you’ll want to use two or three eggs. Crack the eggs into a glass or porcelain container and chill for ten minutes. If possible, you can even do this in the freezer.
- During this time, you may want to prepare any additional ingredients. Typical ingredients include cheese, ham, onions, green or red peppers, tomatoes, bacon or sausage. You can add as few or as many ingredients as your heart desires.
- Most people prefer using a small frying pan over medium-high heat to sauté the ingredients in butter (save for the cheese), so they’re half-cooked before adding them to the omelet.
- Once this is done, remove the pan from the heat. While it is still warm, take out the container of eggs, add a teaspoonful of water or milk, and stir with a fork until smooth, creamy, and fluffy.
- Place the pan back onto the medium-high heat and gently pour the egg mixture into the pan.
- Continue by gently moving the ingredients about to ensure an even proportion throughout the omelet. Lift the edge slightly to allow uncooked eggs to flow beneath the cooked part and continue until the omelet is cooked to taste. Some prefer a loosely cooked omelet while others prefer a well-cooked omelet.
- As an added touch, once you gently roll the omelet out onto a warm plate, you may use your fork or knife to tuck the ends under which helps create a neat appearance.
- As a final touch, twenty seconds in a microwave will fluff the omelet up nicely for presentation to your waiting diner.
The Plain Omelet
Many prefer a plain omelet which is basically prepared in the same way as the fluffy omelet. The only difference is that you continue to raise the edges until you have the surface well-cooked. Now, with the omelet looking more like a pancake, you roll it out onto your warm plate.
The Warm Eggs Method
- As with the fluffy omelet, prepare any added ingredients such as meats, onions, etc., before starting. You want to ensure that your omelet doesn’t surprise the diner with raw onion!
- Using this method, you soak two or three eggs per omelet in very hot (not boiling) water. After about five minutes, break them into a bowl and beat or stir.
- Warm a pan (nonstick is best if you have one), but any pan with some melted butter should work well.
- Pour the eggs into the pan and then with a rubber or other non-scratch spatula, stir the ingredients about to make sure everything is evenly spread.
- As the eggs cook, keep lifting the edges enough to allow more egg to slip underneath. Once most of the uncooked ingredients have been properly placed underneath, let the omelet rest for a few seconds.
- At this point, shake the pan with a gentle touch to free the eggs from the pan, and then roll the finished omelet out onto a warm plate, tucking in the ends, so you have a neat, and clean omelet.
An interesting fact is that the French appear to enjoy omelets that are a bit looser than those preferred in the United States.
For Something More Exotic
This omelet recipe takes considerable time and preparation, and few want to set aside the time to try. However, if you’re in the mood, this is about as close as we can get to a French omelet.
- Let two or three eggs rest at room temperature. When they are ready, separate the yolk from the white.
- You must whip the yolks until they turn white. Add a bit of Mexican crema and pepper and salt to taste. If you can’t find Mexican crema, sour cream might be used, but the taste will be slightly affected.
- Using a mixer, beat the whites until they become stiff.
- Carefully pour in and coat the whites with the yolk.
- Once the mixture is smooth, stir until it becomes frothy.
- Pour the mixture into a sauté pan or non-stick frying pan that is placed over medium-high heat.
- At this point, it’s necessary to stir while shaking the pan constantly, so you don’t burn or overcook the omelet.
- Once a film has begun to form on the surface, yet the interior is still frothy, your omelet is ready. Stop stirring immediately and allow the omelet to settle.
- Gently slide the omelet onto a warm plate and fold it onto itself
- Serve immediately and Bon Appétit !