|
  |
|
|
The Perfect Omelet
Omelet(te)s They’re easy to cook, right? We’ll see. First make sure that you have the right size of frying pan, or skillet. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through. As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is pretty much the size of pans you should have in your kitchen anyway. The second most important thing is not to beat the eggs. I’ll repeat that for all of those restaurants out there who claim to serve omelets: do NOT beat the eggs. Instead, abandon the habits of a lifetime and stir the yolks into the whites using a knife blade. Season with salt and freshly ground black pepper. Warm your empty pan through on a moderate heat, add a good knob of butter, turn up the heat and swirl it round to coat the bottom and sides of the pan. When the butter is foaming pour some into the egg mixture, stir it in and then immediately pour the eggs into the pan. Shake the pan to spread the mixture evenly. Now, using a fork or thin spatula, draw the cooked egg away from the edge of the pan and let the uncooked liquid run into the space created. When the omelet is almost cooked, but the surface is still soft and semi-liquid, flip one edge of the omelet towards the center of the pan so that it folds over. Then slide the unfolded edge onto a warmed plate, rolling the folded edge over the top of it as you do so. An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added to the egg mixture about 15 minutes before cooking. You can, if you wish, use olive oil instead of butter, which will give you a less creamy but still satisfying finish.
|
|
 |
|
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
|
|
No reactions yet.
Please login or sign up to rate this intel.
The copyright for this content entitled "The Perfect Omelet" has been specified by the contributor as:
All Rights Reserved
This content may not be copied, distributed or adapted by anyone under any circumstances.
|
|
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
