Omelette (Omelet) is prepared on a fry pan with frying oil. After you master making them, it will be one of the easiest meals you can prepare. The main trick is to use a non-stick pan or a well-seasoned regular pan.Omelets are great, not only for breakfast, but also for...
Read more... lunch, supper, or as a snack since they can be very filling. You can serve them with bread on the side or as a sandwich!
Read less
Tom Founder
The decision to consume raw or undercooked eggs is totally your responsibility (including all potential health consequences), which I am not responsible for. Note that undercooked eggs are not recommended for infants, pregnant women, the elderly, and people with a compromised immune system. To prevent undercooked eating eggs, avoid any kind of egg prepared with a partially or fully runny yolk. To avoid the risk of salmonella, use pasteurized eggs only.
To make the preparation of omelets easier, it is good to use a non-stick pan.
For each omelet, crack 3 eggs into a small mixing bowl and add 1 TSP of cold water. Thoroughly whisk together (about 30 seconds).
Preheat a 10″ pan on medium heat with 1 TBSP of frying oil and 1 TBSP of butter until the butter melts. Then, together with the oil, evenly coat the fry pan.
Pour the whisked eggs into the fry pan and shortly stir with a heat-proof silicone spatula. At the same time, make sure that the eggs are evenly distributed in the pan.
Then pan fry until partially done (the top of the omelet will still be a little runny, but you will notice that the bottom is getting solid). At this time, sprinkle with salt and pepper and add optional ingredients, such as shredded parmesan and any other shredded cheese. Optionally, cover with a lid during pan frying to make the cook more evenly.
Release the side of the omelet with a silicone spatula.
Carefully slide the large turner under one half of the omelet and fold the omelet in half, quarters, or other shapes.
Then carefully slide the whole omelet onto a plate.
Shortly stirring eggs in 1.5. part of the process is the traditional step (just enough to get some texture but not too long that the eggs do not scramble and instead turn into an omelet). But you can optionally skip this step if you are worried about over stirring the eggs, which would make them break apart.
Tom Founder Tom Founder Tom Founder Tom Founder Tom Founder Tom Founder Tom Founder Tom Founder Tom Founder Tom FounderIf you want to add your review, you must log in.
Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
Share
Click on the icons below to share "Title of the item to share"