The Perfect Egg Omelette
The idea of an egg omelette is simple - combine a few eggs and cook like a pancake. But actually making the perfect omelette takes a little attention to detail.I like eggs so much I almost consider them an additional food group. Of course too much of a good thing can be detrimental. Even though eggs are an excellant source of protein they are also an excellant source of cholesterol so I try not to eat them more than once a week. So when it comes time to make an egg omelette I have a 'tried and true' technique I follow. I'm sure there are other acceptable ways to go about it but my recipe works. First and foremost you will need a cast iron skillet. Not only does this eat up evenly and cook evenly, it can be placed into the oven - which is what my recipe calls for. And lastly, I always add a little water to the omelette batter, not milk! In my opinion, water does not dilute the taste of the eggs like milk and help make them fluffier. I probably should mention that in the following recipes I use these abbreviations: - 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
| The Perfect Egg Omelette |
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| | | This makes 1 serving - double it for 2 servings | | | | 3 eggs | | 1 T cold water | | 4 or 5 thin cheese slices (any cheese and this is optional) | | 1 onion, finely chopped (optional) | | 1 t salt | | 1 t pepper | | 1 T butter | | | | Start melting the butter in the skillet on medium heat. Crack the eggs into a mixing bowl and mix until blended. Add the water, salt and pepper and mix some more. | | | | When the butter is melted in the skillet, pour in batter and quickly mix with a fork. Very quickly the batter will firm up so you can lift the edge with a spatula to check when it has browned up. | | | | When the batter is brown on the bottom it will still be liquidy on top so remove the skillet from the heat. Turn your oven on to broil (550 degrees) making sure the rack in the oven is placed in the top slot. Arrange the cheese slices and onions on top of the omelette and place skillet with omelette in the oven on the top rack. | | | | Watch closely and when it has firmed up and turned slighly brown take it out. To serve, gently ease a spatula around and under the edges of the omelette to loosen it up and carefully turn it over on itself (actually fold it in half). Enjoy. | | |
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