How to make an omelette
June 21, 2006 at 8:10 PM
by Ashleigh
I was making omelettes this evening and remembered how difficult I found them when I first started out cooking on my own, 15 years ago. No-one told me you had to tilt the pan!
So, seeing as we're in the age of technology, I made a photo how-to on flickr.
If you ever wanted to know how to make an omelette and didn't know how, here's your chance!
The recipe is below. You can read and click each link or just go directly to the flickr set or watch a slideshow.
Omelette Step-by-Step
- Melt a small knob of butter/margarine over medium to high heat in a small frying pan.
- Break three or four eggs into a bowl or jug. I like my pyrex measuring jug because I can pour the eggs directly into the pan.
- Using a balloon whisk, whisk the eggs until frothy.
- Then whisk some more. ... And some more..
- Once the knob of margarine/butter is bubbling, add the egg mixture carefully to the pan.
- Tilt the pan to cover the bottom evenly with egg mixture.
- As it starts to firm on the bottom of the pan, use a thin spatula to lift the cooked part and allow the uncooked mixture to run under the cooked egg.
- Keep doing this, moving in a circular manner around the pan. Your cooked egg will form folds in the centre of the pan.
- Tilt the pan to get the last few uncooked bits out from the centre. There shouldn't be any runny egg by the time you are ready to add the filling. Add some freshly ground black pepper and sea salt.
- Tilt the other way until the entire omelette is solid.
- LIft and check the underside to see if its browning nicely. Don't be in too much of a hurry to do this bit or you may flop your omelette.
- Add your filling - in this case finely grated cheese. Feta cheese is lovely, but my favourite is a sort of ratatouille - onions, sliced very finely sauted with mushrooms, red peppers and parsley, and with very ripe on-the-vine tomatoes added at the last minute. Cook this in a separate pan beforehand and add to the omelette with a bit of grated fresh parmesan.
- Spread out the filling with the spatula.
- Put your spatula under one edge of the omelette and lift carefully.
- Flip the lifted bit over the filling.
- Put the spatula underneath and lift the omelette carefully.
- Put your omelette on a plate and serve with whatever you please. Show here with a potato, red pepper, courgette and mini-meatball mix.
Enjoy!