Who doesn’t love omelet? Here are some tips on getting your omelet perfect
One of my first experiments in the kitchen was with a cheese omelet. I must have been seven and would vie with my older siblings to produce the fluffiest, light-as-a-feather, melt-in-your-mouth omelet on a lazy Sunday morning after a walk to the beach. Appetites whetted by the strong sea air, we would be very enthusiastic to start on our culinary adventures!
The handy instructions shouted out to us by a very harried mom were:
- Ensure the eggs are room temperature.
- Keep all the ingredients close by.
- Separate the egg whites from the yolk carefully. A trace of yellow in the egg white can lead to a very limp omelet.
- Beat the egg white very carefully with a fork until it forms soft peaks. (This was the pre hand-whisk era).
- Use the non-stick pan reserved for such occasions. Ensure that the spoon is also non-stick.
We went onto experiment with many fillings: ham, mushroom, onion and tomatoes with green chilies. However, it’s the cheese omelet that remains my firm favorite.
- 2 eggs separated
- A pinch of pepper
- A pinch of salt
- 1/3 cup grated cheese
- 1 tbsp butter
- Separate the egg whites from the egg yolks carefully.
- Beat the egg whites stiff using a hand whisk.
- Add the yolk to the egg white carefully with a fork (not with the hand whisk). Season with the salt and pepper.
- Heat the nonstick pan on the fire and melt the butter. Add the egg mixture to the pan and let it set.
- Sprinkle the grated cheese onto the egg.
- Now comes the tricky part. Make sure the flame is moderate and flip one part of the omelet to the center. Do the same with the opposite side. After a few seconds, move the ladle under the omelet and flip it over so that the top can cook as well.
- Remove from the fire when it has a nice golden hue. It should retain some of its moisture, so do not overcook.
- Voila! Slip it onto a slightly warm plate and the omelet is ready to be eaten with a slice of hot toast or whole-meal bread.