Whats the secret of a good omelette......?!
Answers:
A little cream with your milk not to much whisking and finish of under the grill !.!.!.!. mmmm, nice an fluffyWww@FoodAQ@Com
Good question!
I made crappy omelettes until I happened to watch a pro do it at my great-aunt's country club's restaurant!.
I'll tell you the secret in a second!.
I make a three-egg omelette!. Usually I put some veggies and cheese in it!.
You have a choice of putting the veggies into the egg mix, or sandwiching them inside the fold!. It's better to put them into the mix, or you will have raw veggies in your omelette, or otherwise you'll have to pre-fry them!.
I add chopped green pepper, onion and tomato to mine!. (It's funny, because I never used to like that stuff in an omelette but now it's not an omelette without them!) :D
Whisk it all together in a bowl, with a fork or an actual whisk -- doesn't matter!.
Have your cheese prepared already!. Shredded works best, but you can use slices!. I love cheddar, American, and especially feta! :p Yummm!
Get your pan medium hot, spray it with Pam (I don't use butter anymore, since I want stick-free-ness, not butter flavor!.) When the pan is preheated, pour in the egg mixture!. It should sizzle a bit or the pan is not quite hot enough!.
Here is the secret:
It's common to want to wait until the egg is solidified enough to be able to reliably and neatly flip the omelette without tearing it!. But depending on the diameter of your pan, the top of the depth of egg may not cook until the pan-surface part of the egg is wayyyy overcooked!.
To avoid this happening, use a spatula to lift an edge of the omelette after the first minute or so of cooking!. (Pop any blisters that may occur on the omelette, by the way!.) When you lift the edge of the omelette, tilt the pan and let the liquid egg run down to the underside of the part you lifted!. This will get it a chance to cook and solidify, but you don't have to wait for the rest to burn to have it happen! :D
Do this several times on various sides of the omelette until there is no more runny egg on top!. Now, here's the tough part!. If you're good, you can actually flip the omelette in the air to get the top side down on the pan!. It's not easy!. It can get messy!. I don't always attempt it!. Sometimes you might use the spatula and do it very very manually!. You might place a plate on the top of the omelette, turn the pan upside down, and then slide it from the plate back to the pan, undone-side down!. That can be even messier than the flip, though! Honestly, getting it so that the top can be down is the part I'm not expert at yet!.
From here it doesn't need much more cooking!. Put your cheese on HALF the omelette, and use the spatula to flap the other half on top of it!. Cook for about half a minute or so (check the underside to see if it's done to your liking) and then flip the omelette over the fold so that what is currently the top of the crescent is down on the pan, and cook an equal amount of time!. Then serve!. :DWww@FoodAQ@Com
I made crappy omelettes until I happened to watch a pro do it at my great-aunt's country club's restaurant!.
I'll tell you the secret in a second!.
I make a three-egg omelette!. Usually I put some veggies and cheese in it!.
You have a choice of putting the veggies into the egg mix, or sandwiching them inside the fold!. It's better to put them into the mix, or you will have raw veggies in your omelette, or otherwise you'll have to pre-fry them!.
I add chopped green pepper, onion and tomato to mine!. (It's funny, because I never used to like that stuff in an omelette but now it's not an omelette without them!) :D
Whisk it all together in a bowl, with a fork or an actual whisk -- doesn't matter!.
Have your cheese prepared already!. Shredded works best, but you can use slices!. I love cheddar, American, and especially feta! :p Yummm!
Get your pan medium hot, spray it with Pam (I don't use butter anymore, since I want stick-free-ness, not butter flavor!.) When the pan is preheated, pour in the egg mixture!. It should sizzle a bit or the pan is not quite hot enough!.
Here is the secret:
It's common to want to wait until the egg is solidified enough to be able to reliably and neatly flip the omelette without tearing it!. But depending on the diameter of your pan, the top of the depth of egg may not cook until the pan-surface part of the egg is wayyyy overcooked!.
To avoid this happening, use a spatula to lift an edge of the omelette after the first minute or so of cooking!. (Pop any blisters that may occur on the omelette, by the way!.) When you lift the edge of the omelette, tilt the pan and let the liquid egg run down to the underside of the part you lifted!. This will get it a chance to cook and solidify, but you don't have to wait for the rest to burn to have it happen! :D
Do this several times on various sides of the omelette until there is no more runny egg on top!. Now, here's the tough part!. If you're good, you can actually flip the omelette in the air to get the top side down on the pan!. It's not easy!. It can get messy!. I don't always attempt it!. Sometimes you might use the spatula and do it very very manually!. You might place a plate on the top of the omelette, turn the pan upside down, and then slide it from the plate back to the pan, undone-side down!. That can be even messier than the flip, though! Honestly, getting it so that the top can be down is the part I'm not expert at yet!.
From here it doesn't need much more cooking!. Put your cheese on HALF the omelette, and use the spatula to flap the other half on top of it!. Cook for about half a minute or so (check the underside to see if it's done to your liking) and then flip the omelette over the fold so that what is currently the top of the crescent is down on the pan, and cook an equal amount of time!. Then serve!. :DWww@FoodAQ@Com
Fry up the bacon until crispy!. Drain on paper towels and break into chunks!.
Preheat broiler!.
If you are looking to do a thick, fluffy omelet, you need to separate the egg whites from the yolks!. Whip the whites with a mixer until they are fluffy and stiff!. Gently fold in the egg yolks!.
Heat an oven safe frying pan on medium heat with a tbsp of butter!.
Gently add the egg mixture and put a lid on the pan!.!.!.allow to cook for about 3-4 minutes!.
Add bacon and cheese to top of omelet!.
Put pan under broiler for a couple of minutes - watch closely so it doesn't burn!.
Gently fold out onto plate!.
Enjoy!!Www@FoodAQ@Com
Preheat broiler!.
If you are looking to do a thick, fluffy omelet, you need to separate the egg whites from the yolks!. Whip the whites with a mixer until they are fluffy and stiff!. Gently fold in the egg yolks!.
Heat an oven safe frying pan on medium heat with a tbsp of butter!.
Gently add the egg mixture and put a lid on the pan!.!.!.allow to cook for about 3-4 minutes!.
Add bacon and cheese to top of omelet!.
Put pan under broiler for a couple of minutes - watch closely so it doesn't burn!.
Gently fold out onto plate!.
Enjoy!!Www@FoodAQ@Com
1 Good eggs
2 Good oil, sunflower or olive, nothing else
3 Season at the very last minute before pouring in pan
4 Good non stick pan reserved just for omelettes
5 and most important: not to move away when you're cooking an omelette, watch it like a hawk and nothing will go wrong!.Www@FoodAQ@Com
2 Good oil, sunflower or olive, nothing else
3 Season at the very last minute before pouring in pan
4 Good non stick pan reserved just for omelettes
5 and most important: not to move away when you're cooking an omelette, watch it like a hawk and nothing will go wrong!.Www@FoodAQ@Com
Cook on medium heat and don't overcook!. Middle should be moist when removed from the pan!. It continues to "cook" for a short time after put on plate!. An omelette that is overcooked or cooked on too high of a temperature is rubbery!.Www@FoodAQ@Com
Do not over cook as it carries on cooking/setting on the plate!.
Add what you want to your own taste!. I like cheese or prawns and I also like Soy sauce on it!.Www@FoodAQ@Com
Add what you want to your own taste!. I like cheese or prawns and I also like Soy sauce on it!.Www@FoodAQ@Com
nonstick pan, a little butter or olive oil, cook slowly and NOT on high heat, stir slowly until it starts to set, then keep jiggling to make sure it doesn't stick!.Www@FoodAQ@Com
Heat of the pan!. Using butter to lubricate!. Keeping the eggs moving!. Not overcooking!.Www@FoodAQ@Com
Blending the eggs and your ingredients well!.!.!.
Eggs need to be a little foamy!.!.!. Then on a med heat to slowly cooking it and folding it in the pan!.!.!.Www@FoodAQ@Com
Eggs need to be a little foamy!.!.!. Then on a med heat to slowly cooking it and folding it in the pan!.!.!.Www@FoodAQ@Com
Not to overcook and finish off under a medium hot grill, to set it!.Www@FoodAQ@Com
Getting air into the eggs when you whisk them!.
Use a BIG bowl and a big whisk and work it!!!Www@FoodAQ@Com
Use a BIG bowl and a big whisk and work it!!!Www@FoodAQ@Com
The right ingredients and do not overcook!. Overcooked eggs are not good!Www@FoodAQ@Com
Free range eggs,onions,two types of cheese and a drop or two of Soy SauceWww@FoodAQ@Com
not turning it too soon and not putting egg shells in itWww@FoodAQ@Com
Its not rubbery, place under a grill for it to rise!.!.!.!.!.!.!.fabWww@FoodAQ@Com
The amount of oil!. The less the betterWww@FoodAQ@Com
Two EggsWww@FoodAQ@Com
Make sure you don't over cook it!.!.!.!.=)Www@FoodAQ@Com
eggs!lolWww@FoodAQ@Com
Lol!.!.!.!. extra CHEESEWww@FoodAQ@Com