Introduction: How to Make the 'Perfect' French Omelette
While not done in the 'classic' style, this method uses hardware that most people already have in the kitchen. IMHO, it's the 'perfect' omelette.
Just remember, this takes lotsa practice so if you don't get it the first try, don't be discouraged, neither did I. While learning this dish, I ended up eating a lot of scrambled eggs cause I mixed the eggs too much (didn't come back together) or not enough (bottom would overcook while top was still runny) at step 4
Step 1: Prep Work
First and foremost, WASH YOUR HANDS!! Also, you may want to wash the outside of the eggs before you crack them. Why? Well, salmonella doesn't lie inside the eggs, it's on the outside of the shell and will contaminate the inside once the egg is cracked. While factory processed eggs are probably safe, can't hurt to be sure. Also, you should always wash farm eggs before using.
All you need to make a 'perfect' omelette is a pan (doesn't have to be non-stick, in fact there are specialized omelette pans out there that aren't non-stick), a bowl and fork (or whisk) and of course, a plate. Ingredients wise, you'll need three (3) eggs, butter (real butter, not that margarine crap), spices (I use oregano and pepper) and your stuffing, if desired.
Step 2: Fillings (optional)
You can put anything in your eggs you like or you can put absolutely nothing in you eggs at all.
One of my favorite fillings (and the one shown in this instructable) is chopped olives and diced onions that have been sweat but there are many other things you can put in your omelette, such as:
- etc. etc.
Step 3: Preparing the Pan
- If the pan was WAY to hot, there is no saving the butter, just wipe the pan clean and start over. You don't need to let the pan cool, just remove it from the heat, let it cool for about 30 secs, and quickly wipe it clean with paper towels. Just be careful and don't burn yourself.
- The "classic" french omelette uses quite a bit of butter (more even than I used in the pics) but if your watching calories, you can use less. Just be sure to completely coat the pan.
Step 4: Cooking - Part I
Obviously, the first part is to pour the eggs (well beaten) into the pan but about 10 secs after pouring, you should mix the eggs in the pan as though you were scrambling them. Make sure you stop mixing them while they are still runny enough to reform into a single mass, we are making an omelette here, not scrambled eggs!
- For the curious, this step helps to make the omelette fluffy and helps to cook the egg more uniformly
Step 5: Cooking - Part II
After the eggs reform into a omelette shape, allow it to cook until none of the egg is runny but not until it is completely cooked! It should still look wet. If you let it completely cook all the way through, the residual heat will overcook the eggs, giving you a rubbery omelette (eggs should never be rubbery despite how you've had them in the past!). Don't worry the residual heat will finish the cooking process.
When there is just a little runny egg left, add your filling (perpendicular to the handle please!) and by the time you've done that, the runny part should be set. Now your ready to fold and serve!
Step 6: Folding and Serving
Now, pick the pan up, but not with the normal overhand grip; use an underhand grip so your arm isn't way up in the air when the pan is tilted.
After tilting the pan, flip the omelette a final time and slide it onto the plate. If it sticks to the pan you probably didn't use enough butter or the pan wasn't hot enough at the start.
Now take a little butter and coat the outside of the omelette. It doesn't take much, but IMO this is the most important step; it will increase the flavor 100-fold (ok maybe I exaggerate a little).
Add your favorite sides (such as buttered toast and milk) and serve immediately. This is best if eaten within 1-2 minutes of coming off the stove, if not sooner.
If you like airier eggs, add a bit of water (just a bit) before whisking. If you like creamier eggs, add a bit of milk of, better yet, some cream.
- This dish may contain undercooked egg, though if properly prepared, should be throughly cooked when it hits the plate. If you have a weakened immune system, such as if you are sick or on chemotherapy or have a immunodeficient disease, I would NOT advise eating this dish.