Omelettes

[LOG]

Rubbish.

Whisk your eggs up with a fork. Heat sunflower oil in a frying pan until it's smoking hot - literally! - then pour in your mixture, shuffle it about a bit to get as much as possible in contact with the pan, then turn the heat right down and cover. If you want cheese, chuck it on top before covering.

That, my friends, is how to make a perfect omelette.

Actually fred's right about never adding milk - that's for scrambled eggs.

I will make one exactly to this specification for lunch tomorrow and post a pic.

 

[RaeUK]

However you care to do it, the important thing is to allow it to set before interfering with it. Otherwise you'll just end up with the equivalent of large pieces of scrambled egg (as you may have discovered).

I like to beat mine lightly, add a little ground pepper and pour into a hot pan. (The smaller the frying pan the better otherwise it'll resemble a giant crepe). A good hard cheddar or a nice blue cheese are my favourite choice of fillings ...

 

[StroudGrecian]

A good hard cheddar or a nice blue cheese are my favourite choice of fillings ...

Cheese? *shudders*

One of my favorites is tomato - cut into small pieces and add to the mixture before pouring - no need to pre-cook.

Mushroom omelette is also ace but requires pre-cookage before adding to your mixture.

 

[RaeUK]

I like to keep the filling separate from the mixture. Let the bottom set well, turn it over, add any filling of choice - precooked if required - and fold it over. Perfect.

 

[LOG]

This was meant to be the remedial omelette class, not the advanced course.

 

[StroudGrecian]

This was meant to be the remedial omelette class, not the advanced course.

Rae's over-egging things here, no need to turn your omelette, simply fold when done, and serve.

 

[fred binneys head]

Rubbish.

Whisk your eggs up with a fork. Heat sunflower oil in a frying pan until it's smoking hot - literally! - then pour in your mixture, shuffle it about a bit to get as much as possible in contact with the pan, then turn the heat right down and cover. If you want cheese, chuck it on top before covering.

That, my friends, is how to make a perfect omelette.

Your omelettes taste shiite - smoking hot sunflower oil? You're an amateur.

Butter, low heat, care, precision, love, not wham bam thank you ma'am with your smoking hot oil for goodness sake.

 

[LOG]

I was going to start a thread on how to do the perfect roast teddy, but i don't think i will now after the trouble this has caused.

 

[StroudGrecian]

Your omelettes taste shiite - smoking hot sunflower oil? You're an amateur.

Butter, low heat, care, precision, love, not wham bam thank you ma'am with your smoking hot oil for goodness sake.

I cook no-nonsense omelettes that come sizzling to the plate; you are cooking some kind of weirdo pansy dried-up old eggy cake.

 

[Grecian2K]

Rae's over-egging things here, no need to turn your omelette, simply fold when done, and serve.

Nice to see her coming out of her shell again though.
(Sorry Rae - only yolking)