You may think you have your omelette making method honed, but it’s likely you’re sabotaging your egg based breakfast with one key ingredient – and it might be time to ditch it.
According to Eggs, the fillings you add to your omelette are important, and shouldn’t just be a random decision.
In an article entitled ‘How to Cook the Perfect Omelette’, the website reads: “The first step in making an omelette is deciding on and properly preparing the filling. It’s important that whatever you’re filling your omelette with is already cooked if necessary, as it will not have time to cook in the pan.
“It’s also important to make sure that your ingredients are not going to give off a lot of water when warmed – wet ingredients like tomatoes can create a watery, unpleasant filling.”
Instead of tomatoes, go for bell peppers, mushrooms, cheese, hash browns, avocado or sautéed asparagus.
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Ingredients for one omelette
- Two to three eggs
- One tsp water or milk
- Butter, vegetable oil or cooking spray
- Desired fillings (e.g. cheese, mushrooms, green peppers, cooked meat)
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- Select and prepare your fillings.
- Whisk the eggs together with a teaspoon of milk and season with salt and pepper. Ensure you incorporate the yolk and the white well.
- Coat a pan with butter or cooking spray and heat over medium heat. Once the pan is hot, pour in the egg mixture and use a spatula to carefully move cooked egg in from the edge of the pan to the centre. This will create curds. To ensure uncooked egg fills the empty spaces, keep tilting and rotating the pan.
- You can start adding your filling when the surface of the egg looks moist but does not jiggle when the pan is shaken. Add your fillings sparingly – don’t go overboard. Once the fillings are in, fold the omelette in half with the spatula and let the bottom brown just a little.
- Use your spatula to gently flip the omelette onto the plate. If there’s any leftover filling, sprinkle this on top.
Folding an omelette is a simple process but many people still get it wrong. Perfecting your tactic can be the difference between a rather scrambled, broken looking omelette and an aesthetically pleasing one.
Eggs said: “To fold an omelette, first add your desired fillings to one half of the omelette. Then, use a spatula to gently fold the other half of the omelette over the fillings, forming a half-moon shape.
“Alternatively, you can roll up the omelette from one end to the other. With a good non-stick pan and a little practice, you should have no trouble.”
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