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By (user no longer on site) OP
over a year ago
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Make an omelette properly? It starts well, loads of fresh ingredients but always ends up as a gooey scrambled eggy, cheesy mess. Still tastes nice though... |
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By (user no longer on site)
over a year ago
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"Make an omelette properly? It starts well, loads of fresh ingredients but always ends up as a gooey scrambled eggy, cheesy mess. Still tastes nice though... "
Hearing this makes me happy, I'm glad I'm not the only one  |
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By (user no longer on site)
over a year ago
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Do you try and turn it over half way through? Instead of doing that I chuck it under the grill to finish off. I also add chorizo, peppers and onions to mine. Haven't made a bad one yet |
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"Do you try and turn it over half way through? Instead of doing that I chuck it under the grill to finish off. I also add chorizo, peppers and onions to mine. Haven't made a bad one yet
Yep. Put it under the grill and it still disintegrates into a gooey mess! Maybe its just matching my personality!  "
Oh, do you put milk or any other liquid in there? Or, I hate to say it, too much cheese?
Practice makes perfect! |
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By (user no longer on site) OP
over a year ago
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"Do you try and turn it over half way through? Instead of doing that I chuck it under the grill to finish off. I also add chorizo, peppers and onions to mine. Haven't made a bad one yet
Yep. Put it under the grill and it still disintegrates into a gooey mess! Maybe its just matching my personality!
Oh, do you put milk or any other liquid in there? Or, I hate to say it, too much cheese?
Practice makes perfect! "
Ahhh maybe that's where I've been going wrong!  |
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For a French omelette (the best kind in my opinion you need
3ish eggs depending on size (I prefer duck eggs)
A quarter of a teaspoon kosher or himalayan salt
Half a teaspoon of cold water
White pepper to taste
2 tablespoons salted butter
Finely chopped chives (dry is ok)
A carbon steel or non stick pan
A silicone spatula
Whisk the eggs salt and water until there are no streaks then heat 1.5 tablespoons of butter in the pan on a medium flame and pour in the mix gently moving it around and pushing the outside to the middle and shaking the pan to keep it from being a pile.
Keep going and shaking until shaking the pan doesn't make the eggs go level.
Turn the flame to low and use the spatula to move the runny egg to the less runny spots (you want an even texture)
One the eggs are wet but not runny take it off the heat.
Take your spatula and roll the omelette from one side until you've got about a quarter unrolled the fold that bit on top so you've got a cylinder and add the last of your butter and use your spatula to try and get it under the omelette.
Slide the cylinder to the edge of the pan and flip it onto a plate with the seam on the bottom so it doesn't unroll.
Pretty it up as much as you want and throw the chives on top tastefully.
Boom sorted. |
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Never add milk to the eggs, if adding anything to the omelette mix it into the eggs before going into the pan.
Get the pan hot so the egg starts firming, only gently move it until firm enough to fold it |
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By (user no longer on site) OP
over a year ago
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See, this is what I love about the fab forums. They're so informative . You can learn about twenty first century Sexual politics, who to avoid at parties and how to make a decent omelette! Brilliant
(I wouldn't avoid any of you lot at a party btw. You're all lovely. And good cooks!) |
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and don't get discouraged if it doesn't work out the first few times, remember eggs are cheap.