Cookbook:Omelet
Cookbook | Breakfast Recipes | Recipe Index
An omelet or omelette is a breakfast food consisting of an egg-based wrapper around a filling of your choice.
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Ingredients
Suggested fillings include:
- pre-cooked bacon
- broccoli
- black olives
- chopped tomatoes, optionally with the gooey seedy parts removed
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Procedure
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If you only have a normal non-stick frying pan
- Chop up the filling.
- Mix the eggs well. You may add milk to thin them.
- Pour the eggs into a cool frying pan.
- Heat the pan, stirring constantly.
- Stop stirring as soon as solid egg begins to form.
- As the egg solidifies, pry it loose around the edges.
- If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though.
- Keep loosening the egg from the edges until you can slide it around.
- Now you need to flip the egg without ripping it. If you have a very wide turner, you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.
- Place filling on the egg.
- When the egg is done, wrap it around the filling. Serve.
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If you have a large flat professional-style cooktop
- Chop up the filling.
- Mix the eggs well. You may add milk to thin them.
- Heat your cooktop. (you're doing this without a pan, on the cooktop)
- Pour the eggs, using a spiral motion to spread them wide and thin.
- When the egg has set, gently add fillings on top.
- Using your large (3-inch by 12-inch) turner, fold the egg over the filling.
- When you think the bottom has cooked, flip the omelette over to cook the other side.