Omelette

Omelette

As a kid I remember omelette’s as being quite dry and tough.  The technique used then was to cook the eggs slowly, often with milk added first.  This way of cooking toughened the protein in the eggs. Later I worked out that if you cook eggs very quickly you get a much preferable consistency.  Like so much cooking, it’s not the number of ingredients used, or even necessarily their quality, but an understanding of those ingredients and how to bring out the best in them that defines good cooking.

Ingredients

2 – 3 eggs per person, whisked until the yolk is mixed with whites.  There is no need to whisk further

Butter

Method

Heat the butter in a solid fry pan until just before the butter starts browning

Maintain the high heat and pour in whisked eggs

As the egg cooks and solidifies use a fork to drag the film of cooked egg mixture to the centre of the pan, rolling the pan so that uncooked egg moves to the exposed parts of the pan

Once a solid base starts forming and is slightly browned, but liquid egg mixture remains on the surface, fold the developing omelette in half.  Continue to cook until the base is nicely browned and slide the omelette onto a plate.

Butter the top side of the omelette and once the applied butter has melted, serve

Goes well with Matt’s Bean breakfast variation

Another possibility is to cover half the omelette with suitable other cooked ingredients before folding in half.   These could be as simple as fried mushrooms, or for that matter Matt’s Bean breakfast variation.

Bacon or sausages could be served to accompany the omelette.

A tomato or chilli sauce could also be spread atop the omelette before serving.

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