I think so many of us are afraid at making omelets at home.  We think that the only place we can get a delicious omelets is at a buffet where you have the chefs making them as you wish right in front f you.  I’m here to tell you that is not the only place you can get one.  You can make them in the comfort of your own home as well… Nice right!

 

Starring ingredients for the perfect omelet.

 

Tips for making the Perfect Omelet:

*Do not cook omelets on a high heat.  Eggs cook quickly, and you will most likely end up burning the eggs if the heat is too high.  Plus who wants a burnt up crispy omelet… I know I don’t!

*To make life easier have all of your fillings planned and chopped ahead of time.  This will allow you the ability of not burning your omelet and ease in the kitchen.

*Make sure that your eggs do not stick to the pan.  If they do then your omelet will not close fully and will break apart on you when transferring it to the plate.

*For bacon, ham, or any other meats make sure that they are precooked before adding them into your omelets.  No one wants to get salmonella after eating.

*Lastly, have fun and be creative!

 

How to make an omelette

Cook Time: PT8-10M

Yield: Single Serving Omelet

A simple easy recipe to make the perfect omelet.

Ingredients

  • 2-3 Large Eggs
  • 2 tablespoon Milk or Water
  • 2 tablespoon Clarified Butter or Whole Butter
  • Salt and Black Pepper to taste
  • Toppings:
  • Shredded Cheese
  • Diced and Sautéed onion
  • Fresh Spinach
  • Diced Tomatoes
  • Chopped cooked Bacon
  • Diced Ham
  • Sautéed Mushrooms

Directions

  1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  2. Heat a 8-to-9 inch nonstick skillet pan over medium-low heat. Add the butter and let it melt. If using clarified butter allow it to warm up. You do not want your butter to burn or brown.
  3. Add the milk to the eggs. Beat the eggs for 5 minutes until air is filled in with eggs. A wire whisk or fork can suffice for mixing the eggs. For a single-serving omelet, you can use two eggs. Add in the salt and black pepper.
  4. Once the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Turn down the heat to low and don't touch it! Let the eggs cook for up to a minute or until the bottom starts to set.
  5. Then with a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
  6. Your eggs should now resemble a bright yellow pancake, which should easily slide around in the nonstick pan. If it sticks at all, gently loosen it with your spatula.
  7. If you're adding any other ingredients, now's the time to do it. Spoon your filling across the center of the egg in a straight line.
  8. With your spatula, lift one edge of the omelet and fold it across and over, so that the edges line up. Or you can fold one side of the omelet gently, (closest to the handle) covering a third of the way and then grasping the skillet by the handle, tilt the pan over a plate so that the omelet rolls onto itself and then out of the pan onto the plate.
  9. Garnish with chopped fresh herbs if desired.
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Enjoy and see you next time!


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