Making the perfect omelette is an art--one that is usually perfected only by professional chefs. It takes just the right knack to cook the eggs enough without overcooking them, adding the filling ingredients at precisely the right time, and folding the whole concoction without making a mess. Don't despair; there is a secret weapon. When you use a hinged omelette pan you'll serve up beautiful omelettes every time.
- Skill level:
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Things you need
- Hinged omelette pan
- Wire whisk
- 3 eggs
- 1 tbsp milk
- 1 tbsp butter
- 1/4 cup shredded cheese
Open the hinged pan and place it on the stove over medium-low heat (a 3 or 4 setting on a stove with a high setting of 9).
Put 1/2 tbsp of butter in each half of the pan to melt while you mix the eggs. You'll know the pan is ready when the butter is completely melted and is bubbling slightly.
Break the eggs into a bowl and add the milk.
Whisk the eggs and milk with the whisk using a quick motion. Mix them completely so they are well blended and foamy.
Tilt the pan and swirl it gently to evenly distribute the melted butter over the surfaces of both sides of the pan.
Pour half of the egg mixture in each side of the pan.
Sprinkle the cheese on the eggs in one side of the pan only, the side with the long handle. You'll know it is time to add the cheese when the eggs have set up and are almost cooked.
Lift the edges of the eggs in both sides of the pan using the spatula. This is to make sure your omelette won't stick when you flip the pan over.
Flip the pan closed using the small handle. Allow the omelette to cook for 30 to 45 seconds. Then, using the long handle on the pan, flip the pan entirely over and allow the other side to cook for another 30 to 45 seconds to make sure the cheese is melted completely.
Turn off the heat on the stove and open the pan. Flip it over onto a plate and serve.
Tips and warnings
- Many non-stick omelette pans are available on the market, but the ones that provide even heating and cook the best are heavier and don't typically have a non-stick surface.
- Don't try to rush the cooking time by using a higher heat. The lower heat will produce an evenly cooked omelette and will help ensure the eggs don't stick to the pan.
- Hold the pan closed using the smaller handle when you flip the pan over during the final stages of cooking.
- Some people prefer to use water instead of milk in their recipe. It is supposed to make a lighter, fluffier omelette.
- You can add any type of filling ingredients you'd like. Sauté mushrooms, onions and green peppers together and add them to the eggs after you've sprinkled on the cheese to make a classic Denver omelette. Ham, pesto and different varieties of cheeses are all good in omelettes, too.
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