Tilt the skillet away from you slightly. 5. If stirring and tilting is good enough for Roux Jr, the good people at Ballymaloe House (where, incidentally, I ate the best breakfast of my life) and Marcus Wareing, then it's good enough for me. If you’ve ever had a really bad omelet, then you know the value of a perfectly cooked one. For scrambled eggs , use milk , half-and-half or heavy cream, which will make the eggs thick and rich. 4. If you froth an egg too much you create air pockets which are insulators which can make the omelette take longer to cook through, which can make some portions of the omelette over-cooked and rubbery. Serve! Darina Allen at Ballymaloe substitutes water – a view endorsed by Steven Shaw, co-founder of influential foodie community egullet, who says, "One teaspoon of cold water per large egg will make a difference in the fluffiness of the omelette. "I break some good eggs into a bowl, I beat them well, I put in a good piece of butter in the pan. Michel Roux Jr recommends an old-fashioned cast-iron omelette pan, of the sort I suspect may also have graced Madame Poularde's stove in turn-of-the-century Normandy. I am happy, monsieur, if this recipe pleases you. In the titular essay from the collected short works of Elizabeth David, An Omelette and a Glass of Wine, the 'awful genius' of post-war food writing tells of a certain Madame Poularde, celebrated throughout France for her omelettes. 3. 1. While you are stirring the omelet, shake the pan in a circular motion to aid with the stirring. They do tend to make the eggs more "fluffy" and light, but I like the taste and texture of my eggs to be moist and well "heavy" for lack of a better word (and also in larger hunks). Shake the pan to distribute the eggs evenly, then leave for 20 seconds until they begin to bubble. Having filled the kitchen with eggs (medium organic, since you ask – in the interests of making this a fair test, I had to turn down a kind offer from a friend with hens for fear of exhausting the poor things), I selected my pan (a nine inch non-stick number suitable for a standard two-egg omelette) and got cracking (sorry). Although of optimum size, my existing non-stick number is not to everyone's taste. And can these delicate French omelettes ever compete with a whopping British half moon, oozing with cheese, and served with chips? This will finish cooking the bottom of the omelet. Personally, I am a devotee of the Michel Roux Jr school, in which one pours in the eggs, allows them to set for about 20 seconds, then simultaneously stirs and shakes the pan like a maniac until the thing is done. Pour on the eggs, spreading them evenly with a spatula. Milk makes them fluffy. As well as tasting good, the butter serves another purpose. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. I remember Julia's instruction about being "fearless" as I "jerk the pan roughly" towards me, "throwing the egg mass" against the far side of the pan, and "forcing it to roll over upon itself". I have nothing left to prove in the omelette stakes. I wouldn't say it's a must, but I think that, deployed with skill, a cast-iron pan could help to achieve a softer, more unctuous result. Taking advantage of the hot pan, I made a second, this time with 2 tsp of water beaten into the eggs. This whole process also slows the cooking down, so don’t be surprised if your omelet takes longer to cook than you expected. A nonstick pan is an essential piece of the puzzle when making an omelet. It looked different, paler and fluffier, and had a distinctly less satisfying taste. However, in the interests of those of you who do like a bit of fluff, I finished by testing out the idea put forward in Larousse that whisking the yolks and eggs separately, and then combining them at the last minute, leads to "a lighter and foamier omelette". Michael Symon's Omelet Pro Tips. Next, choose your cooking method. One I have seen even goes so far to suggest she put foie gras into the omelette. You can adjust the omelet once on the plate so that the seam is on the bottom. Adding a splash of milk or water will help make the eggs a … Since there is little more to an omelet than eggs, using the freshest eggs possible will keep the texture of your omelet at its best. Some of these recipes were very much on the fanciful side. Wait for the butter to melt. Several messes later, I finally have my omelette à la Child; but it doesn't look neat, like the others. It's slightly ragged, and – dare I say it – in places, a little overcooked. Finally, all of that scrambling and shaking is sure to splash egg mixture up the sides of the pan, so as you notice it, scrape the sides of the pan to keep the edges from overcooking. Obligingly, butter bubbles as it heats. It's best to keep the fillings under 1/3 cup for a two-egg omelet … Photograph: Linda Nylind for the Guardian, The all egg omelette. It takes a few goes for us to get properly acquainted – sticking is a new and vexatious problem until I start swirling my butter more diligently – but I find the surface retains the heat better, so the omelettes cook even faster. This steam rises through the omelette and acts as a leavening agent of sorts, thus making the omelette fluffier.". This is cookware that means business. When the water is heated to 100 degrees C, the water will begin to evaporate. Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to … Although not as spongy as the eggs and water creation, it still lacked the glorious flavour of the first. Take off the heat, and fold two edges into the middle. The omelette mix should still look quite yellow, even with milk in it. There's no such dispute about the cooking fat, butter being the medium of choice for all concerned. You shouldn’t hear a sizzle. Add any filling. Hold the skillet in one hand. 2. There is something magical about a good omelette – the way a couple of eggs and a pinch of salt can, in less than a minute, achieve such greatness. Serve! Although not to my taste, I must admit the thing practically towered – for ultimate height, add a teaspoon of water per egg when you mix the two together. The contrary case, as made by Julia Child, whose omelette-tossing antics are a joy to watch, holds that allowing the omelette to form itself, rather than torturing it with a spatula, makes it "more tender and creamier than … any other method.". Recommended amount of liquid (water or milk): 1 tbsp pr egg. Try it versus an omelette without anything and you will spot the difference straight away. To do this, simply tip the pan in one fluid motion over the plate. ", This method, although common, is by no means sacrosanct. The next three steps are the most important, and are done simultaneously. Start cooking the eggs. Time is of the essence – it should be on a plate within a minute. This will in turn make lots of small holes in the egg giving fluffy eggs. Cream is good for making a French toast mix because it blends well with the vanilla and cinnamon and brown sugar. New comments cannot be posted and votes cannot be cast. As a certain richness is, to my mind, the defining characteristic of an omelette, I thus saw no reason to deviate from my habitual eggs-only recipe. Now for the question of the pan. A fork is preferable to a whisk, because your goal here is simply to incorporate the whites with the yolks, not to add additional air. The most common reason for an omelette that has burnt on the outside is too much milk in the mixture. It is vitally important to match omelette to the size of your pan: if the pan is too big, the omelette will cook too quickly, too small, and it will be tough on the outside while still excessively runny within. Photograph: Felicity Cloake, Cooking an omelette. This will keep the omelet from sticking to the bottom of the pan. Once you have cracked your eggs into a medium mixing bowl, add a splash of milk or water. Larousse Gastronomique, which published its first edition seven years after Madame P's death in 1931, suggests 2-3 tbsp of milk can be added to its 8 beaten eggs if desired.