How to make an omelette - Plain (or French)
So let's start with how to make an omelette of the classic French type.
These tend to be savoury, either plain or with a filling. They can be served as a starter or more often as a breakfast or supper dish. You will need....
- 3 eggs
- 1.5 tbsp cold water
- black pepper
- 1 oz butter
- Break the eggs into a bowl and mix well with a fork. Add the water and seasoning.
- Heat the pan on a medium ring. Add the butter into the pan and, when frothing, pour in the egg mixture. Leave it alone for about 10-15 seconds and then gradually use a wooden spoon to pull the outside mixture to the center of the pan. As the egg begins to set, keep lifting the edges to allow the uncooked egg to slide underneath onto the hot pan.
- When all the liquid egg mixture has disappeared from on top of the omelette it is cooked and time to fold it in half.
- Tilt the pan away from you and using a fish slice, or palette knife, fold it over onto the side furthest away from you. Gently slide the omelette out onto the serving plate. Serve at once.
Cheese omelette variation
Follow the above recipe but add 2-3 tablespoons grated cheddar or Gruyere cheese over the omelette just before folding.
Follow the instructions above for how to make an omelette, but first make the mushroom filling.
- 3 oz mushrooms, sliced
- 1/4 oz butter
- 2 rounded teaspoons flour
- 3-4 tablespoons stock or water
- salt and freshly ground black pepper
Fry the mushrooms in the melted butter in a separate pan. Stir in the flour, add the liquid (stock or water) and seasonings. Stir until it comes to the boil, and it thickens into a creamy consistency.
Pour the mushroom mixture into the omelette just before folding it over.