After many years of practice I've finally found the perfect method. I'm sure many of you have already mastered omelets so this post probably isn't very interesting, but for those of you who are still striving for picture perfect, restaurant quality omelets then maybe this post can help.
|How to make a basic Folded Omelet|
Some of the major lessons learned have been:
- Use a really good non stick fry pan than you love and trust.
- Invest in a super wide spatula. A wide base will be able to lift more of the egg preventing rips or tears.
- 1 egg is not enough, 3 is too much, 2 eggs are just right. I find 3 egg omelets too heavy to work with. With 2 eggs you get the perfect amount egg to filling ratio while still being manageable.
- Prepare the filling before you start cooking the eggs. The egg doesn't take that long to cook so make sure you cook the meat and veggies first. Also remember to add fillings to the omelet that are warm or at least room temperature. You may overcook your eggs waiting for your filings to warm up.
- Cook, flip, fill, fold. I used to cook my eggs until the bottom was set but the top still runny, add my fillings to one side, flip the other side over the fillings and watch all the runny egg and filling pour out. I would then sit down and slice into an omelet that was still uncooked in the center! What I needed to do was cook the egg on medium-low until almost completely set. Then take my wide spatula pick up the entire layer of egg and quickly but careful flip the whole thing over so the top of the eggs can cook. Then while that is happening add cheese and fillings to half the omelet and fold the other half over. Clean, simple, and cooked all the way through.
- Keep the heat low to medium-low depending on your stove. You want those eggs to cook evenly.
|Basic Folded Omelet|
What you need to make 1 Folded Omelet:
- 2 large eggs
- favourite cheese shredded or crumbled; depending on the type.
- Warm precooked veggies & meat you want to stuff it with; ie. mushrooms, diced onion, diced bell pepper, spinach, cubed ham, crumbled sausage.
- medium-small sized non-stick fry pan. 8" pan is best.
- 1 tsp of butter
- Beat the 2 eggs in a small bowl for a few seconds and set aside. * for colour and flavour you can add your favorite chopped fresh herbs to the eggs and stir.
- Prepare your fillings, cook and set aside. I use roughly 1/4 cup fillings per omelet.
- Heat your non stick pan on medium-low. Melt the tsp of butter in the pan and swirl around to coat.
- Add the eggs to the pan. Swirl the pan just enough to cover the base evenly with egg. Cook on low until almost set.
- When only the top center of the eggs are unset then using a wide spatula or two regular sized ones, carefully flip the omelet over to continue cooking on the other side.
- Sprinkle cheese on half and top the cheese with your other warm fillings. Fold the half of the omelet without toppings over top of the half with toppings. Turn heat all the way down and cover with a pot lid until cheese is melted. Usually takes about 1 minute.
- Carefully side omelet from pan to plate and dig in.