Perfect Fluffy Omelette
Knowing how to make the perfect fluffy omelette is a skill well worth having. This can be served for breakfast, lunch or dinner, and you can customise it as much as you wish. A basic omelette is just made with eggs. You should not beat any milk, cream, water or other liquid with the eggs. Just use the eggs as they are, and your omelette should come out great.
Although some people mix their chosen fillings into the beaten eggs before making the omelette, it looks better if you add them when the eggs are almost set. Put the fillings on one half of the omelette only, then flip the other half over.
The Perfect Finish
Add the fillings when the top of the omelette is just about cooked. It is fine if it's still a little wet. The ambient heat in the pan will finish cooking the omelette. You can add any garnishes you want - maybe chopped onion, fresh herbs, sour cream, tomatoes, or anything you want to use to give your omelette some extra pizzazz. In the photo you can see we used mayonnaise, chopped tomatoes and spring onion, along with some c.nish.
Photo by Ray Bouknight, on Flickr
- eggs - 2 large
- olive oil - 1 tablespoon
- salt and black pepper - to taste
- chopped ham (optional) - 25g
- spring onion (optional) - 1
- grated cheese (optional) - 25g
- sliced button mushroom (optional) - 1
- dried mixed herbs (optional) - 1/8 teaspoon
- Crack the eggs into a bowl and whisk them.
- Grind in some salt and pepper.
- Heat the oil in a 25 cm nonstick frying pan.
- Pour in the eggs.
- In the first half-minute of cooking, use a spatula to make 8 small cuts through the omelette (this allows the uncooked egg on top to flow down to the bottom of the pan).
- When the top is almost set, sprinkle your chosen fillings over half the omelette and turn off the heat.
- Use a spatula to flip one half of the omelette over the other and then serve it right away.