Omelette pointers

Posted: Wednesday, January 02, 2008

 

  Individual omelettes are easier to handle than large ones. Omelettes cook quickly, so have everything ready to go before beginning to cook. Photo by Sue Ade/Morris News Ser

Individual omelettes are easier to handle than large ones. Omelettes cook quickly, so have everything ready to go before beginning to cook.

Photo by Sue Ade/Morris News Ser

Individual omelettes that are made with two or three large eggs are manageable and easy to handle. Be sure the eggs are brought to room temperature before cooking; cold eggs take longer to cook.

* Using a fork or a whisk, whisk eggs until yellow and whites are combined.

* Use a 10-inch nonstick pan with gently sloping slides.

* Heat pan over medium-high heat, then add unsalted butter and heat butter to point of foaming. (Use unsalted butter; salted butter tends to promote sticking.) When the foaming subsides, add beaten eggs to the center of pan.

* Shake and swirl pan to spread the eggs over pan's surface.

* As eggs begin to coagulate, tilt pan to the side so the uncooked eggs run to the edge of the pan. Use a heat resistant or silicone spatula to "push" the cooked egg edges to the center of the omelette.

* If fillings such as meat or vegetables are added, cook them first. Cooked vegetables and meats, as well as cheese, should be added to the omelette once the eggs have almost set.

* Cook omelette until it is set, but still moist on top. Underside should be lightly browned. Using a spatula, fold omelette in half or thirds, then slide onto warm plate.



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