EVERYTHING you need to know, to make an omelet to PERFECTION!
- 3 eggs, at room temperature
- 1 tablesppon water
- 1/2 tablespoon peanut oil
- 1/2 tablespoon butter
- salt & pepper to taste
Heat the pan on medium high.
Whip the eggs with a table fork in a small bowl. Add the water, and whip again.
Place the oil and butter in the pan at the same time. When the butter stops foaming, whip the eggs a couple of times, and pour them into the pan.
When the omelet begins to set, you may have to lift the edge with a wooden spatula and allow the wet portion of the mixture to run under the omelet. Add the salt & pepper if you wish.*
Slide the omelet onto a plate, and holding the handle backhand, fold the omelet over in half, using the pan. Garnish with parsley or some of the filling and serve hot.
* Before the salt & pepper are added, any filling may be added. Place it on the front half of the omelet (the handle of the pan is considered the back portion).
HINT: The Basic Rules for a Good Omelet
1) Use butter and peanut oil. The blend of the two will prevent the butter from burning and will give the eggs fine flavor and color.
2) Have the eggs at room temperature
3) Never put salt in the egg mixture. It toughens the eggs. Add salt just before folding.
4) Never use milk in the egg mixture. Use only water. Milk makes the omelet watery since it will not blend with the eggs. Water blends and helps keep the omelet fluffy.
5) Heat the pan before you put in the peanut oil and butter. When the butter stops foaming, add the eggs.
Recipe calls for a 10" omelet pan. Choose an aluminum pan with sloping sides, preferably covered with Silverstone. The pan should have a metal handle so that it can be put under a broiler if you wish. Any good restaurant supply house will have one of these for you. Use it for nothing but omelets.