The Perfect Omelet(te), How to Cook It

Omelet(te)s

They're easy to cook, right?

We'll see.

The first thing to remember is that you need the right size of frying pan. This is more important than you may think. Too large, and the omelet will dry out; too small, and it will not cook through.

As a basic guide, you need a 15 centimeter pan for a two-egg omelet and a 25 centimeter pan for a four to six egg omelet. That is, 6 in. and 10 in. respectively. Which, handily enough, is pretty much the size of pans you should have in your kitchen anyway.

The second most important thing is not to beat the eggs.

I'll repeat that for all of those chefs out there who think they can cook omelets: do NOT beat the eggs.

Instead, abandon the habits of a lifetime and stir the yolks into the whites using a knife blade. Season with salt and freshly ground black pepper.

Warm your empty pan through on a moderate heat, add a good knob of butter, turn up the heat and swirl it round to coat the bottom and sides of the pan.

When the butter is foaming pour some into the egg mixture, stir it in and then immediately pour the eggs into the pan.

Shake the pan to spread the mixture evenly. Now, using a fork or thin spatula, draw the cooked egg away from the edge of the pan and let the uncooked liquid run into the space created.

When the omelet is almost cooked, but the surface is still soft and liquid, flip one edge of the omelet towards the center of the pan so that it folds over. Then slide the unfolded edge onto a warmed plate, rolling the folded edge over the top of it as you do so.

An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added to the egg mixture about 15 minutes before cooking.

What's that? Oh yes, all right; if you must you can use olive oil instead of butter.

During the 1990s Michael Sheridan was head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters, and runs a free membership club for busy home cooks at http://thecoolcook.com

---

Reductions: Proving Less is More

Any liquid can be reduced just by heating it -... Read More

Cake Pans

Cake pans?.the secret behind every successful cake. My husband tells... Read More

The Perfect Scone: Keys to Make Your Scone Just Right

Ah, there's nothing like a tender, steaming scone in the... Read More

50% Less Cooking

50% Less Cookingwithout hitting the fast food button! Don't you... Read More

Caring For Your Wooden Cutting Board

Researchers have found that bacteria have a tougher time surviving... Read More

A Cookie Assembly Line: Efficient Cookie Baking for Busy Cooks

As a busy working mother, I'm short on time, especially... Read More

Barbecue Success With The Rule Of Thirds

Ever been to a barbecue party where the 'chef' placed... Read More

Digital Thermometers

Types of digital thermometers & their culinary uses.Thermocouple:Of all food... Read More

Two for One Dinners: Ham

If you find leftovers boring, uninviting or downright "yuck," then... Read More

All About Baking: Quick Breads

The Versatile Quick BreadIt's no wonder quick breads are so... Read More

Is Your Cookware Poisoning You?

For over 40 years scientists have known that the fumes... Read More

Modifying Your Recipes, More or Less

You just found that great recipe that you have been... Read More

Make It With Mint

It wouldn't be summer without fresh mint in pots on... Read More

What is Gluten and Why does it Matter?

Gluten is a substance made up of the proteins found... Read More

The Wonderful Wok: Stir Frying Basics

Want to enjoy the tantalizing taste of Asian food at... Read More

The Art of the Marinade

It's a sad fact that these days it has become... Read More

Do a Dry Rub First

The debate on ribs has ended in my home. After... Read More

Rice Cookers - Perfect Rice Every Time

Love fluffy cooked rice but dislike the preparation time and... Read More

Whats a Pan Dowdy?

Cobblers and dowdies, crisps and crumbles, buckles and betties-what are... Read More

Save Time in the Kitchen - Cook Pasta the Way Restaurant Chefs Do

Have you ever wondered how a restaurant can get a... Read More

How to Bake: Muffins (with recipes)

Muffins are a mainstay around our house. They are as... Read More

Storing Fats and Oils

The human body requires the intake of six types of... Read More

Cooking With Kids--Safely!

School's out! And summer is a good time to introduce... Read More

Peppercorns & Ways To Use Them

New and exciting varieties of peppercorns are becoming available to... Read More

Flax Seed Will Add A Little Extra Flavor To Your Recipes

Flax seed will add a pleasant nutty taste to any... Read More

Wok this Way! (Part 4 of 5) Cleaning and Caring for Your Wok

Non-stick woks do not require seasoning, and come with simple... Read More

Understanding Baking: How Yeast Works

Did you ever wonder why flour tastes like sawdust but... Read More

Perfect Picnics - Frugal Food Safety Tips

Summer is finally here and for a lot of us... Read More

Two for One Dinners: Beef

If you find leftovers boring, uninviting or downright "yuck," then... Read More

Grill Your Corn for Maximum Flavor

There's two basic theories on grilling corn. Some people prefer... Read More

Is Cooked Food Really All That Good For Us?

In nature all animals eat living foods as yielded up... Read More

Low-Budget Meals In a Minute

Ever go home and look in the fridge only to... Read More

Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily... Read More