Fluffy, flavourful and perfectly cooked – that’s the ultimate omelette. Here are step-by-step instructions on whipping up a fast, tasty and healthy breakfast (or dinner).
By MH Staff - Posted on 14th October 2013
Fluffy, flavourful and perfectly cooked – that’s the omelette you want. Here are step-by-step instructions on whipping up a fast, tasty and healthy breakfast (or dinner).
1 ADD HORSEPOWER
Whisking aerates eggs, yielding a fluffier omelette, but blades can do better. Break three eggs into a blender or food processor and pulse until you see large bubbles on the surface, about 3 seconds. Season with a pinch each of salt and pepper.
Bonus tip: for the softest omelette, pass the beaten eggs through a sieve.
2 PREP YOUR PAN
Heat 1 tablespoon each of olive oil and butter in a high-quality non-stick pan on medium low. (Adding oil to the butter helps keep the butter from burning.) When the butter's melted, move on to the next step.
3 DON'T RUSH IT
Gentle heat coagulates eggs slowly, making for a creamier omelette. Pour the eggs into the pan and cook (don't stir!) until the edges of the eggs darken slightly and stick to the pan's walls, 2 to 3 minutes. Add fillings in a line across the middle of the omelet, leaving 2cm of space on each end for easier rolling.
4 ROLL OUT!
Don't simply fold the omelette in half. This results in an uneven distribution of filling in your bites. Instead, use a spatula to roll the omelette in thirds. Transfer it to a plate, top it with fresh chopped herbs if you want, and season it with salt and pepper.