Making Love Tips
Any tips for making a great omelet?
Would love to hear tips for making a great omelet. When I go out to eat, the omelet is really fluffy and light. when I make them at home, the egg seems really thin with no body at all. Any thoughts??
Ok, so here’s the deal, I was an omelete maker for a breakfast buffet in a hotel. I made approx 50-75 omeletes a day, never once did I add milk to my egg mixture. It’s purely in the technique. Make sure you have a non-stick omelet pan or small fry pan. Add oil, not butter as it may burn. First add whatever the ingredients are that you want, ie, mushrooms, ham, peppers except cheese. Then fry those up till they are cooked. Then while the pan is med-high temp, add the eggs. now dont go crazy or the centre wont cook properly. Next dont touch it. dont stir it dont do anything to it. That is until you can start to see the edges turn white. Once you see that it’s ok. You should take a rubber spatula, lift one side slightly and let the raw egg pour under the omelet (in the pan)without causeing it to break or disturbing it too much. Keep repeating until there is no runny egg left on top. Then you want to flip it. Loosen the omelete from pan and slide it around a little. Then just go for it, tilt the pan and give’er a flick. When you flip it it should start to rise causing a fluffy omelet. Then just add your cheese, fold in half and your good to go. PS. The best omelet should have little to no colouring. ex. burning or browning. Good luck. Trust me this is a good technique.
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