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Cheese Omelet

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.

Cheese Omelet

Ingredients

  • 2 eggs separated
  • A pinch of pepper
  • A pinch of salt
  • 1/3 cup grated cheese
  • 1 tbsp butter

Method

  • 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.

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A tourism professional for 20 years, I was forced to take a sabbatical when my husband moved jobs. It turned out to be a blessing in some ways. I now exult in the luxury of time as my much-loved career had taken precedence over my family, home, health and friends.
Slipping with ease into the role of domestic Goddess has not been easy. Mundane chores bore me to tears.
Long distance parenting is what I enjoy the most- conversations with my 28-year-old son and 23-year-old daughter – lecturing them, cajoling them, scolding them and above all being a friend to them.
My cat Kaddy and dog Zsa Zsa are my silent companions during the day, providing unconditional love in abundance. Pets are great stress busters provided you have systems in place for their care.
Exercise is an integral part of my day, be it the gym or yoga. Bollywood dance classes are my passion. I have a confession to make – this Auntyji loves to dance :-)