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Omelet Information

Source of Recipe

Ronnie Fein


List of Ingredients

Eggs have had their share of bad press over the years, but even the most resolute health nut would admit it's OK to eat the dish every once in a while.

For the occasional egg feast, omelets probably rank first, because they are festive and filling, quick to prepare and easy to cook. They are also extremely versatile; an enormous variety of fillings do nicely.

There was a time when people found omelet-making intimidating. The technique appeared to require a special skillet and some pan-flipping "savoir-faire." It isn't so.
We will show you how to prepare the perfect plain, French omelet, then we will describe how to build on the basic recipe to create a filled omelet.

First, beat the eggs with a little water or milk to break the mass up a bit.

Old-time recipes called for omelets made with three eggs per person, but two work just fine. You don't need a special pan; any skillet with sloping sides will do.
Nonstick pans make the job a lot easier, but even with nonstick you'll need to use butter (or other fat) because the omelet needs it for flavor.

Turn the heat to moderately high. High heat helps the eggs set properly. Put the butter in the pan and let it melt completely; don't start twirling the skillet around or spreading the butter with a utensil to make the process go faster. The butter must melt on its own so you can be sure it is hot enough.

When the butter has melted and the foam appears to be dispersing, it is time to add the eggs.

Don't stir the eggs for the first 30 seconds. After that, the edges begin to set. You must move the liquid portions of the egg to the pan surface. The best way to accomplish that is to tilt the pan with one hand and, with the other hand, push the egg edges toward the center using a rigid spatula. Keep tilting and pushing until the eggs are almost set.

They should look creamy, shiny and slightly underdone. Underdone portions will continue to cook as you finish the last step: fold the omelet in half or in thirds and slide it onto a serving plate. You can use the spatula for folding; you needn't flip the pan and watch the eggs fall to the floor.

You can fill an omelet with about any food you like. Whatever your choices, be sure the ingredients are warm. Raw items such as tomatoes should be cut into small pieces, and cheese should be shredded finely or grated so it will melt easily within the hot eggs.

Use about three-fourths of a cup of filling for a four-egg omelet.


A souffle omelet is prepared almost the same way, except that the egg yolks and whites are separated, both beaten, then combined before cooking, and you don't stir the egg mixture while it's in the pan.




Recipe