Tuesday, September 28, 2010

I wanted an omelet not scrambled eggs!

A lot of people have difficulty making omelets. Omelets are fun to make once you get the hang of it. All you need are eggs and a few stuffers and you are ready to go. I find that leftovers work great for this. Have some leftover steak, peppers and onions? Sounds like a tasty morning meal. Now don't get too crazy, or you are on your own.

The real trick to making an omelet is preventing the eggs from sticking while still getting the eggs cooked. The last thing you want is to put time and effort into making an omelet and end up with scrambled eggs or a soggy mess.


Step 1: To begin making your omelet, get all of your ingredients and tools out and ready to go.

You will need:
  • Bowl
  • Fork
  • Eggs
  • Kosher Salt
  • Water
  • Butter
  • Cooking Spray
  • Pan
  • Spatula
  • Anything you want to stuff and top your omelet with (cheese, meats, vegges, and herbs)
Step 2: Preparing your eggs
In a small bowl, mix eggs with a generous pinch of kosher salt. This helps to break down the egg proteins and keep your omelet from being bland. Allow the eggs to rest for just a few minutes to allow the salt to do its thing. If you are using veggies and/or meat that needs cooked do that in a separate pan now.

Add about a tablespoon of water for each 2 egg omelet. This helps the eggs to be light and fluffy and works way better than milk. Quickly beat the eggs to get the water incorporated.

Step 3: Prep your pan
Cooking in a non-stick pan is essential. If you don't have a non-stick pan, make sure your surface stays slippery. I usually use a combination of cooking spray and butter regardless of the pan I am using, making sure to get the sides of the pan as well. You have to be able to get the finished product out of the pan.

Give the edges of the pan a spritz of cooking spray. In the inside you want to melt a little bit of butter over medium low-heat. Make sure you move the butter around so that it meets the cooking spray.

Step 4: Making the Omelet
Pour your egg, salt and water mixture into your prepared pan. Cook over medium-low heat until the eggs are mostly set. If you start to notice large bubbles in your eggs, you can pop them with a fork to let out the steam.

Once your eggs are mostly set and you are able to slide a flexible spatula under the eggs, it is time to flip. Slide your spatula around under the eggs making sure there are no spots where you are stuck, and flip the omelet over.

At this point you can fill half of the omelet with what ever you want. Once the eggs are cooked to your liking on the other side, you can flip back the eggs and you are left with a beautiful and whole omelet.

To get the omelet out of the pan simply slide the omelet out of the side of the pan onto a plate. You may need to use a spatula.



Just remember "You have to break a few eggs to make an omelet." It may take a few tries to get the technique down, but eventually you will be able to have more omelets and less scrambled eggs.


Happy Cooking!!

Joy

1 comment:

sugarcookie067 said...

Joy taught me how to make an omelet a few years ago when all my attempts would turn to scrambled eggs. I'm now successful every time I make an omelet. Way to teach the world Joy! Your omelet looks delicious!