Learning how to make an omelette will provide you with a quick, simple and delicious meal whether you eat it plain or add extra ingredients as a filling.
The secret to a perfect omelette? It has to be using really fresh eggs and a dedicated omelette pan.In an ideal world you should never use your omelette pan for anything else. Doing so would mean that it would need washing, which could then cause your omelettes to stick.French omelette | Jam Souffle Omelette
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. In addition to making a super gluten free breakfast they can also be served as a starter or supper dish.
Break the eggs into a bowl and whisk 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 eggs. Leave alone for about 10-15 seconds and then gradually use a wooden spoon to pull the outside to the center of the pan. As the egg begins to set, keep lifting the edges to allow the uncooked mixture to slide underneath onto the hot pan.
When all the liquid egg 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.
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.
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
These are usually served as a sweet and can have various fillings. They can be cooked in your omelette pan or in a dish in the oven.
Many people tend to shy away from anything with soufflé in the name, thinking it will be difficult, but this method is not really any more difficult that learning how to make an omelette in the French manner.
Start by turning on a grill to preheat while you prepare the omelette mixture.
Mix the egg yolks with the sugar and cream.
In a separate bowl, whip the egg whites until they are firm (you can turn the bowl upside down and they do not slide out).
Using a metal spoon, gently cut and fold the egg whites into the yolk mixture. Do not beat, or you will lose all the air that you have just whipped into the whites.
Pop 2-3 tablespoons of jam into a small saucepan and pop over a low heat to warm through, so that it is easily spreadable.
Put the empty omelette pan onto a high heat and when hot drop the butter into it, and while it foams pour in the egg mixture. Spread it over the base of the pan and then leave it alone for almost 1 minute until the bottom has set and browned. Do NOT stir during this time!
Pop the pan under the hot grill, to set the top. Take it out from under the grill, spread with the warmed jam and fold it in half. Sprinkle caster sugar over the top for serving.
Traditionally, hot skewers are laid in a criss cross pattern over the folded omelette to decorate the top.
You could use the following fillings instead of the jam...
I hope you enjoy learning how to make an omelette, whichever version you decide to try.