Today's post is a tutorial:
How to Make the Perfect Omelette
Recently, I took an omelette class at one of my favorite stores, Williams-Sonoma. I learned so much about this simple, yet elegant dish that I had to share it with you today.
An omelette takes beaten eggs that are cooked in a shallow pan and may be filled with a variety of flavorful ingredients. Typically served for breakfast, and omelette can also make a wonderful light lunch or dinner.
Following are a few steps to make the perfect omelette.
NOTE: Have all your fillings prepared, and cooked if necessary, before you start. This is important as making the omelette goes quickly.
1. Whisk the eggs. In a large bowl combine 2 eggs, 2 Tablespoons of water, and a pinch of salt and pepper. Use a whisk to beat the mixture just until well blended. A flat or french whisk is best for this step as you don't want to beat in too much air.
2. Melt the butter. Place a medium or 8" nonstick fry pan over medium-high heat and add 1/2 Tablespoon of butter. When the butter has melted and the foam begins to subside, tilt the pan to distribute the butter evenly.
3. Add the egg mixture. Pour the egg mixture into the pan.
4. Distribute the eggs evenly. Let the eggs cook for 30 seconds, then using a silicone spatula push the cooked eggs from the edges to the center. Tilt the pan so that the uncooked eggs will flow towards the edges and the omelette will cook evenly keeping that even layer.
5. Add the omelette fillings. When the eggs have set and are no longer moving when you tilt the pan scatter the filling ingredients over the middle of the omelette. Note, the omelette should look wet in the middle. You don't want a dry omelette or it will become tough.
6. Fold the omelette. Using the spatula fold the out third of the omelette over the filling. List the skillet and tilt the pan so the unfolded side slides onto the plate. As it does this turn the pan and flip the omelette so that it folds over the last third that is already on the plate. This is a tri fold. Serve immediately.
Tender, moist, heavenly....breakfast, lunch, or dinner!
That's it! They come together so quickly, and when you make them tender there is nothing quite like it. Now, what to put in it? Anything goes. We experimented with herbs such as thyme, tarragon, and chives. We also used a variety of cheese, cooked pancetta, sauteed mushrooms, and sauteed bell pepper.
Why not build your own omelette bar? This would be a great idea for Sunday brunch, or even a dinner party.
So the next day after class I made my own omelette. My recipe is below.
Mushroom Chive Omelette
serves 1
1/2 T butter
2 oz. mushrooms, sliced
3 T cream sherry
2 eggs, slightly beaten
2 T water
salt & pepper
2 t chives, chopped
1/2 T butter
2 T Parmesan cheese, shredded
In a medium skilled over medium-high heat add the 1/2 tablespoon of butter and allow to melt. Add the mushrooms and saute stirring occasionally. Cook 3-4 minutes and add the sherry. Cook another 1-2 minutes until liquid is almost absorbed. Remove from skillet and set aside.
Wipe skillet clean and return to heat. Add butter and allow to melt. Add eggs to bowl along with water and salt & pepper to taste. Whisk slightly to combine. Add chives to the eggs and whisk to combine. Add eggs to the skillet. Cook pulling cooked eggs from the edges to the center and tilting skillet to allow uncooked eggs to run to the edges keeping a single layer of eggs. Continue this process. As soon as there is no more liquid running place mushrooms and cheese down the center. Using a spatula lift one side and fold it over the center. List the skillet off the heat, tilting to slide omelette onto a plate, then flip and fold omelette over the final third that is on the plate. For a treat put a dollop of creme fresh on top! Serve.
