Recipes so good it oughta' be a sin!


Monday, August 24, 2009

Making an Omelette

Omelettes are actually quite easy to make. For some reason many people shy away from doing them.

The key to a great omelette is simply trusting yourself to get it right. There are a number of techniques. Julia Child preferred a technique where the eggs were cooked quite quickly while being shaken into a cylinder shape. That's a great technique for a plain omelette topped by a sauce of some type or even a little garnish.

However, in America we tend to like our omelettes big and fluffy and full of stuff!

Last night, thanks to a depleted bank account, dinner had to be whatever was in the kitchen. That ended up being Breakfast for Dinner!

We started off with some red potatoes cubed and fried in some grapeseed oil with a little butter. I added bacon to the menu (maple cured).

For the main part of the meal I went for an omelette.

Here's a quick technique and the results are wonderful and consistent.

Ingredients:

3 eggs
2-3 Tbsp Milk (I substituted soy milk because it was handy)
a pinch of pepper

That will get you a basic omelette. For fillings you can use whatever is at hand. Last night, working with what was in the fridge I used a bit of cheese, some deli sliced chicken breast and fresh scallions.

Procedure:

1. Warm a small saute pan over medium heat. Swirl the pan with just enough oil to coat the pan. I don't recommend butter because it has a tendency to brown too quickly.

2. While the pan is warming, beat 3 eggs and milk until well blended and slightly frothy. Add a pinch of salt or pepper (if you want).

3. Add egg mixture to pan and swirl once to coat sides slightly.

4. Wait for eggs to begin to "set up." You'll notice the whites begin to show and be slightly lumpy. Once you see this, swirl the pan again once or twice to coat the sides of the pan again.

5. Watch closely. You'll see the edges of the omelette begin to separate form the sides of the pan. At this point drop in your fillings on one half of the omelette. Be careful not to get them on the other side as it'll make it hard to fold over.

6. Once you have your fillings in, check the sides of the pan. When the omelette has separated from the sides, run a fork around the unfilled side edge to make sure it is not stuck. (You can even shake the pan a bit if you have a great non-stick pan.) Then using the fork and your fingers (or a spatula) fold over the omelette. Allow it to continue to cook another minute or two until all sides are released from the sides.

You're done. Now all you have to do is plate your omelette! There are a couple ways to do this. Either slide the omelette onto the plate or place the plate on top of the pan and flip both together. Either works.

You can top your omelette with all sorts of things. Michael is fond of using Salsa and it adds a nice Southwest flair.

So there you go, give it a whirl next time and see what you think!





 
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