How to make the perfect omelet?!
How to make the perfect omelet?
If you were being interviewed for a Chef / Cook position and told to make a Omelet, what would you do?
Answers:
The key to a good omelet is in whipping the eggs thoroughly and pre-heating your omelet pan to medium high before you add the eggs. The eggs should have the consistency of water after you whip them.
Add a dab of butter for flavor, hold the handle of the pan so it is slightly tilted away from you, and pour in the eggs. This forms a small well on the top side of the omelet, which defines the place where you will add your fillings.
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When adding fillings, they should have been prepared in advance. Grilled asparagus and cheddar cheese is a good combination. Remember, though. When it comes to fillings, less is more. If you put in too many you will not be able to close the omelet when you fold it over.
After two or three minutes, and while the eggs are still a little bit runny, fold the front half over the back half. Let it sit like that for 30 seconds, them flip the whole thing over for another 30 seconds.
Plate it, and garnish the top with two tablespoons of salsa. Sprinkle around the perimeter of the plate with chopped parsley.
I always add a couple of drops of Tabasco sauce to the eggs. Two or three drops will not add heat, but it gives a good depth of flavor to the oeggs.
Source(s):
Years as a chef
mmmmmm omelet =)
Use real whipping cream & butter to make it fluffier.
I would make a basic Denver Omelette. Simple, fast and everybody likes them:
A DENVER OMELET
2 eggs or more
2 tbsp. milk
1 tbsp. butter
1/2 green pepper
1/2 c. cheese
1 slice ham
1/2 tomato
Beat eggs and milk in small bowl. Chop tomato, ham, green pepper, and cheese in small chunks. (Put in separate bowl.) Melt butter into skillet. Pour eggs into skillet like a pancake. Cook on one side; turn over. Quickly add other ingredients to one side. Fold egg in half and cook on one side. Turn over and cook on other side.
Insist on using my own pan, which is made from cast iron and seasoned the way I like it. It makes the fluffiest eggs ever. It's all about the pan!