Saturday, April 9, 2011

Omelette in Photos...Step by Step

I thought I'd put together a step-by-step with photos of how I make omelettes.

This is a ham, gruyere, and broccoli omelette btw.  Good stuff.  Of course, you can add your own fillings in any way you like!
Start with an 8" fry pan, adding 1 T. oil and turn heat up to just under medium.


Get your ingredients ready.  We have cooked broccoli, ham (warmed in microwave and cut), and grated gruyere cheese.


Here's a tip: If you are using ham from a pre-sliced container (I'm using Oscar Mayer) then take the whole chunks out and use the shreds in the bottom of the container.

Now prepare your eggs.  I use 3 extra large eggs and 1 T. half-and-half.  I whisk it all for about 30-45 seconds.  I like to get it good and blended and incorporate some air.



Now, pour your eggs directly into the hot pan, pushing the oil out to the edges.  This will actually prevent the eggs from sticking to the sides. You will see that if your edges begin to bubble, your temp is just right.



Using a spatula, sort of push, or lift, an edge of the omelette, and tilt the pan to allow the uncooked liquid to roll down underneath. Continue to do this around the pan until most of the egg is cooked.  It should take no longer than 1 minute.




Now it's time to flip the omelette.  Yes, you can.  Do not shake your head at me.  There is a trick to it that you should know.  The egg should be almost set on top so that when you lift the omelette, nothing runs down underneath anymore.  It will still look "wet", but that's okay.  Pick up the pan in one hand, gather up your confidence, and in one motion, push the pan straight out in front of you while lifting it up. FLIP IT!  :-D (okay, okay, if you can't flip it, you can use a spatula.)

Now for the stuffing:  move your omelette to the edge of the pan.  Put in filling on the side closest to the edge. 


Ever so gently, slide the omelette out of the pan and have the other end come over on top, creating the "lid".  I use the bottom of the pan to sort of push down on top of it while the cheese melts inside, creating a seal.



And there you have it!  I added some more shredded gruyere on top to make it even cheesier.
Add a bit of salt, pepper, and bring your appetite.  I usually split this with Matt for a meal.


Bon Appetit!



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