The Fabulous Omelet
The Fabulous Omelet is delicious and easy to make with just a few basic rules.
The Fabulous Omelet
- 3 eggs
- 1 tbsp butter
- 2 tsp water or milk
With a fork, beat eggs, water, salt, and pepper in small bowl until blended without making it fluffy. Air bubbles are insulators and can slow down cooking and can toughen the proteins in the whites.
Heat an 8-inch omelet pan empty for a few minutes before adding the butter, and heat it, tilting and rotating the pan to coat it with the butter, until the foam subsides. Pour in the egg mixture, let it set for a few seconds, and stir it with the back of a fork, lifting the edges and tilting the pan to let the uncooked egg go underneath. The egg mixture should set immediately at edges. After egg mixture begins to set around edges, about 25 to 30 seconds, with a heat-safe spatula, carefully push cooked egg from side of skillet toward the center, so uncooked egg can reach the bottom of hot skillet. As soon as curds begin to form (that's the egg that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes. Cook the omelet until it is just set but still creamy in the center, remove the pan from the heat, Cook until omelet is almost set but still creamy and moist on top.
Add cheese and other fillings on half of omelet. With a rubber spatula, fold the top third on the omelet, near the handle of the pan, over the middle third tuck in the sides, and tilting the pan forward slide the omelet to the bottom of the pan. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.Fold over the bottom third of the omelet and invert the omelet onto a heated plate.
Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2-cup filling per 2-egg omelet. Spoon the rest across the top of the omelet after it’s on the plate. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded. Made-to-order: Omelets are best cooked one at a time and served immediately.
Combine broccoli, Brie, and toasted almonds. In a south-of-the-border mood? Try corn, salsa, chorizo and jalapeño cheese. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs, even tasty leftovers from last night’s dinner. Spinach, cheese and mushrooms, Cooked Vegetables, Bacon, ham, or leftover meat, crab or salmon.
For a sweet omelet, omit the pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. Strawberry-1/4 cup hulled, and thinly sliced strawberries and 1 teaspoons sugar, or to taste, and set aside about 30 minutes For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.
Omelet in a Bag
6 eggs salt and pepper to taste 2-3 resealable zip lock FREEZER bags (not the thin bags)
Bring a large pot of water to a boil. In a mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Write names on each of the plastic bags. Place your favorite filling in small dishes or in a muffin tin. Each person picks what they would like to have. Add your filling. Divide and pour the egg mixture into re-sealable quart size bags. Add your filling. Seal bags carefully, pressing out most of the air. Squeeze bag thoroughly to mix omelet. Lower into boiling water, lapping top of bag over edge of pot. Simmer the bags for 10 to 15 minutes. Use a timer to have perfect omelets. Remove bags from the water with tongs and drain them on a paper towel lined plate. Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.
12 eggs 1/4 cup water Your choice of fillings. Preheat oven to 350 degrees. Beat eggs until and fluffy. Butter or use spray oil in muffin tin. Place your favorite filling in each cup, no more than half full. Add eggs and fill so that the time is 3/4 full they puff up as they bake. Variation: Cut 2 potatoes into quarters. Boil for 10 minutes. Grate the potatoes. Place a little bit of the potato at the bottom of each cup. Bake for 5 minutes then add your topping. Hash brown potatoes with an omelet all in one! Bake for 15 to 20 minutes or until you can press the omelet top and it feels a little firm.
Note: Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use. They keep for about a week on the refrigerator and a month in the freezer. Simply warm in the microwave.
Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.
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