19 February, 2023
How To Make A Delicious Omelet
An omelet is of French cuisine and has a long history dating back to perhaps as early as the 14th century.
There is a legend that after eating an omelet for the first time made by a town’s innkeeper, Napoleon Bonaparte ordered the people of the town to gather all of the eggs and make a giant omelet for his army to enjoy.
The beauty of an omelet is that it can be as simple and easy as eggs and milk or as elaborate as spinach, tomato, and cheese.
An omelet is a meal you can have on the table in a matter of minutes.
An omelet can be the simplest dish to make, but at the same time it can also be a difficult dish to perfect.
The perfect omelet requires practice and patience.
How To Make A Delicious Omelet
To start, here some tips you should get to know when making that delicious omelet (Recipes To Follow).
Always make sure your eggs are fresh. To do that, preform this simple “sink or swim” test.
Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.
Read More Here – Tips For Working With Eggs In The Kitchen
To yield a fluffy delicious omelet use room temperature eggs, which whip higher and give more lift than cold eggs.
According to Alton Brown of the Food Network Magazine, room temperature eggs will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it’s going to be.
If you are using cheese (a non-cooked filling) or any other filling that doesn’t required to be cooked first, it is best that these type of fillings be at room temperature as the omelet cooks quickly and the cold fillings won’t warm through.
Two Eggs Per Omelet
When you add too much omelet mixture into the frying pan, you will overload and increase the frying time. This gives a rubbery omelet and the skin is overcooked.
Therefore, the perfect omelet uses only 2 eggs for one serving or one omelet.
Beating The Eggs
When beating your eggs use a whisk or fork and gently beat the eggs until the mixture has no distinguishable strands of yolks or whites.
If your whisked eggs become frothy, they will have air pockets. Make sure to keep air pockets to a minimum when wishing your eggs.
Do Not Overcook
A delicious omelet is achieved by not overcooking it.
A perfectly cooked omelet is light, custardy, and just a bit underdone. Allow the omelet to reach temperature on the plate.
Folding The Omelet
When it comes to making a delicious omelet it’s all about folding it over.
When folding the omelet, the bottom should be firm, but the top should appear slightly wet, with the egg just holding together.
For the easiest folding, make sure to use a flexible heatproof spatula and not a stiffer pancake turner. The flexible edge will make it easier to slide your spatula under the omelet on one side so as to flip it over the filling.
The Omelets Filling
An omelet can be versatile. In other words, let your creativity run wild with the fillings of your choice.
Here are some recipes of omelets we have made and their fillings.
Dose an omelet look to hard to make? Well, then scramble it. You may be thinking that scrambled eggs are just that, scrambled eggs.
And you are right. They are typically mixed with cream or milk and salt and pepper for taste.
Then they are poured into a skillet with some butter or olive oil and are moved about in the pan with a spatula until cooked.
But why not take those typical scrambled eggs and turn them into a “Scrambled Omelet.”
A scrambled omelet is eggs cooked with other ingredients, like cooked bacon, bell peppers, cheese, onions and just about any ingredient that suits you.
Try this Scrambled Omelet With Sweet Aji Peppers & Sun-Dried Tomatoes. Yes, it is easier and quicker to prepare, but just as tasty as a traditional omelet.
More Deliciously Yummy Recipes
- Pulled Pork Quesadillas With Creamy Chipotle Sauce
- Mexican Chorizo & Fried Potatoes – Mexican Chorizo y Papas Fritas
- Bacon Cheese Fries
- Roasted Peaches With Cinnamon Mascarpone
- Cheese Ravioli With Pesto & Marinated Tomatoes