An egg for breakfast is considered as a complete meal due to its high nutritious qualities. And to have an egg that nicely made in butter is the next best thing to heaven! Omelete is a dish made out of beaten eggs. This might be one of the easiest dishes that can be cooked quickly. Not only enjoyed for breakfast, omelete can be eaten anytime with anything or plainly. Omelets can be made in many variations. It can vary from one country to another. You can have it done plain or by adding vegetables and herbs. Read on to know to make your favorite dish.
Complexity Level: Basic
Time required: 5-10 minutes
Estimated cost: $1-$2
Resources required:
1. 3 or 4 eggs
2. Salt to taste
3. 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
4. Bowl to mix egg
5. 2 tablespoon milk or fresh cream
6. Egg beater
7. Frying pan and spatula
8. Chopped tomatoes, chives, herbs, chilly, grated cheese (optional)
9. Chopping board
Instructions:
1. Prepare the ingredients (optional): Chop vegetables small and thin, Move to a plate and keep aside. If required, add a pinch of salt.
2. Mix egg in bowl: Break eggs into bowl and mix it well with an egg beater or with a spoon or fork. Add milk or fresh cream with a part of butter and beat well until frothy. Add sufficient salt and mix well again. (Make sure you taste before adding more salt)
3. Cooking the omelet: Heat frying pan on low heat. Melt 1 teaspoon butter. Pour the beaten egg into pan and spread them evenly by slightly tilting the pan. Once the bottom is firm and top is slightly runny, sprinkle the chopped vegetable evenly to half portion of the egg. Gently flip over the other half over the vegetables. Let it be on low heat till cheese melts.
4. Serve and enjoy your omelet: Run the spatula around the edges and make sure the sides are not sticky. Take the pan to your plate and let it slide down to your plate. Your delicious omelet is now ready for you to relish.
Frequently Asked Questions:
Q. Are there other ways to make an omelet?
A. Of course. Omelets can be made with any additions according to your taste. You can add meat or ham along with vegetables. Just make sure that the meat is cooked well before adding into the egg.
Q. How do you make Spanish omelets?
A. Spanish omelets are basically cooked in vegetable oil and are made thick. The specialty is to add diced potatoes (pre-cooked) and onion and are mixed along with the eggs and beaten together. They are then poured into heated oil pan and flipped over once done. Cheese, and ham are seldom added.
Q. How do I make my omelets light and fluffy?
A. The secret behind nice soft, fluffy omelets are milk. Just add about 2 tablespoon of milk (or water) and beat the eggs well. The air trapped in the foamy egg is what makes it fluffier. So the frothier it gets the softer it becomes. Sometimes the egg whites are separated and beaten well until semi-solid mass begins to form. And the rest of the ingredients are added and mixed well again.
Q. My omelet sticks to my pan and it is difficult to get the edges loose. What do I do?
A. If your pan is a non-stick pan and you still find it sticky, make sure the butter or oil is spread well around the pan before the egg is poured into it. Another conventional method of making your pan ânon-stickyâ is by cooking a pinch of salt till it turns brown. Shake it up around the pan so it reaches everywhere and then remove salt by wiping it away. You now have a pan that wonât make your omelet messy.
Quick tips:
1. Chop some parsley and sprinkle it over to finish the job.
2. Poke with a fork to check if the omelet is well done
3. Try adding different ingredients such as parsley, coriander, cumin, shrimps, avocado etc of your choice for different flavors.
4. Make sure omelets are always cooked on low heat and never on high flame as it may end up getting burnt.
Things to watch out for:
1. Make sure eggs are not rotten by pouring them separately into a bowl first and then add them all together.
2. Make sure egg shells donât fall into egg while you break them.
3. When adding meat, make sure it is cooked.
