plain jane cooking - recipes for the novice:

omelet making

To make a good omelet, a good omelet pan is essential.

I prefer a non-stick one, I used to use an expensive Tefal one, but no matter how much care I tried to take with it, it still got scratched and ruined. So now I buy ultra cheap ones, and just replace them as need be, remember if it is non-stick use a non-metallic scraper, etc to stir the eggs.

The old omelet pans, I take the handles off and use for making the likes of large Yorkshire puddings, frittatas, etc.

What makes a good omelet besides a good pan? Good eggs, butter (not oil or margarine) not seasoning the eggs until just before they go into the pan (the salt can break the egg down) and a little practice. Also remember this is an omelet, not scrambled eggs. An omelet shouldn't have milk, or cream, etc added to it.

The eggs must start to cook as soon as they hit the pan.

basic omelet

1. Warm the pan over a low to medium heat
2. Crack 3 to 4 eggs into bowl and whisk together with a fork until no large streaks of egg white is showing
3. Place 25gm of butter into pan
4. When it starts to foam, season eggs and pour into pan
5. Shake pan back and forth with one hand, while stirring with the other
6. When egg is all but set (it should still be a little liquid on top, add any additions you wish (most of these should be pre-cooked)
7. Place under the grill for approximately 20 seconds to warm through the additions or melt the cheese
8. Take pan to plate and at a 45° angle slip half of omelet onto plate and then quickly flip pan to fold omelet in half (professionally we roll it, or fold it into three)
9. Serve while still piping hot

soufflé omelet

1. Warm the pan over a low to medium heat
2. Separate 2 eggs
3. Whisk the egg whites to soft peak stage (they should cling to bowl when tipped upside down)
4. Stir in the egg yolks and season
5. Place 25gm of butter into pan, when it starts to foam pour eggs into pan
6. Allow to cook without stirring until the base is a light golden brown
7. Add any additions you wish (most of these should be pre-cooked)
8. Place under the grill for approx 20 seconds to warm through the additions or melt the cheese
9. Take pan to plate and at a 45° angle slip half of omelet onto plate and then quickly flip pan to fold omelet in half (professionally we roll it, or fold it into three)
10. Serve while still piping hot

chef notes:

 

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