Omelets can be served s a main dish as easily as it can be a dessert. To craft the perfect omelet is an art form that requires skill to perfect. A perfect omelet is pure gold, never brown. A perfect omelet is light and delicate in texture while maintain a soft and voluptuous center.
Practice and the right pan are as essential to a perfect omelet as are fresh eggs and the best quality butter. There are a few rules to remember when creating omelets.
- Eggs should always be at room temperature. Allow them to sit for an hour after removing from the refrigerator.
- Do not over the eggs. Doing so will make them thin resulting in a tough omelet.
- Real butter should always be used. Do not allow butter to brown before adding omelet mixture to the pan.
- Omelets should always be served on a warm plate to keep them from cooling too quickly. Be careful that the plate is not too hot as the omelet will continue cooking.
Omelets are not only economical but are extremely versatile. A simple omelet with a pretty green garnish, crusty bread, and a glass of chilled, dry white wine is elegant enough to serve to the most discerning of palates. Omelets can also be used to embrace new ingredients and flavors like seafood, vegetables, poultry, cheeses, and certain purees; all of which can result in truly luxurious dishes. Once you have learned the art of omelet making you are only limited by your imagination or lack thereof.
Basic Cheddar Cheese Omelet
1 tablespoon water
¼ teaspoon Tabasco
1 tablespoon butter
½ cup grated cheddar cheese
1 teaspoon chopped, fresh marjoram
- Place eggs in a medium bowl.
- Add water and Tabasco
- Warm omelet pan to medium heat.
- Beat the eggs lightly.
- Butter the pan, generously. The butter should bubble indicating that the pan is the right temperature.
- Add the marjoram and sauté for a minute.
- Add the eggs.
- With one hand using the flat side of a fork make quick, circular motions around the bottom of the pan.
- Using your other hand rock the pan back and forth to keep the eggs loose.
- The eggs are cooked and all of the liquid is firm. Make sure that there are no holes.
- Allow the eggs to sit for a moment to set.
- Sprinkle in the grated cheese.
- Grasp the handle of the pan, palm side up, and tilt the pan at a 45® angle.
- Using your free hand, use a fork to begin rolling the omelet away from the handle to the opposite edge of the pan and onto a warmed plate.
- Garnish and serve immediately.
Serve 1-2 people.