Omelet Fast & Easy. tough, rubbery eggs. fluffy eggs. Ingredients

Transcription

1 Omelet Fast & Easy Tip before you start: Adding just a small amount of salt to the egg mixture as shown in step 4 not only enhances omelet egg flavor, it also ensures that the eggs will be fluffy (a), not tough and rubbery (b) as shown in the photos to the right. Preparation Time: 2 minutes Cooking Time: 2-3 minutes Ingredients 2-3 Eggs per person (I m using 2 eggs - no cooking or flavor difference between brown and white eggs) Butter or Margarine (I prefer unsalted butter but any will do) Salt Ground Black Pepper Filling (your choice but have it out ready to add as cooking goes quickly I m using packaged grated mixed cheese as an example) Equipment Inch Frying Pan Small Bowl Fork Spatula Table Knife (a) fluffy eggs (b) tough, rubbery eggs

2 1. Put the frying pan on the stove (1) and turn on the burner heat to MEDIUM (2) (As shown below, I ve turned on my burner to 4 on a stove with a 1 (LOW heat) to 10 (HIGH heat) scale.) using a larger shell to scoop up the smaller (s) the two shell s should attract each other (please don t be discouraged if you get any broken shell s in the bowl - anyone who has ever cooked eggs has done this at least a few times I still do, and will no doubt do it again). 4. Shake about as much salt into your palm as you see in (1) below and add it (2) to the egg mixture. 2. Break the eggs into a bowl as shown in steps (1) and (2) below. (1) Hold the egg snugly in your hand and tap it just hard enough against a firm (preferably rounded) surface, like the sink edge as shown, to crack the egg shell. 5. Add ground black pepper (optional) as shown in (1) and (2) below. (2) Use your thumbs to push in the cracked area as shown and break the membrane. Then gently pull apart the shell to release the egg white and yolk into the bowl. If necessary, remove any broken shell s from the bowl like the one shown below by 6. Scramble the egg mixture by stirring vigorously with a fork (1) until all the yolks have broken and what you have is well mixed together about as shown in (2) below. larger shell broken egg shell broken egg shell 7. Let the pan heat (this should take 2-5 minutes) until tap water (1) flicked from your fingers onto the pan surface (2) evaporates with a sizzle. (If the water sizzles and evaporates in a puff as soon as it

3 hits the pan, move the pan to a cool burner for a few minutes. Turn down the heat setting a few notches on the burner you originally used and heat the pan again. If the pan is too cool, either let it keep warming or, if you let it warm for 5 minutes or longer, turn up the burner heat another notch, wait a few minutes and test the pan again.) the pan surface is coated evenly like this. (1) Wet your fingers with cool tap water. 9. Add the egg mixture to the hot pan and... (2) Flick the water into the pan (without touching the pan surface). The water should evaporate with a sizzle. 8. Cut about as much butter or margarine with a table knife as shown in (1) below and rub it off the knife using the pan edge as shown in (2). Then... pull knife against pan edge eggs should sizzle when they hit the pan...as soon as it starts to solidify on the bottom, which will only take a few seconds, make four quick sweeps with the side of the fork as shown in the two photos below to pull some of the just solidified egg from the pan side and bottom to allow liquid egg to fill the space behind it and swirl the butter or margarine in the pan by rolling your wrist as shown in (3) and (4) below until... (3) (4)...roll the pan if needed to help the liquid egg fill empty pan space as shown here. liquid egg to fill space

4 10. Cook for 30 seconds to 1 minute until the eggs are mostly cooked through but still moist on top as shown here and then Cook for a few more seconds until the eggs are cooked through as shown in detail below. Then... eggs are cooked through when they are no longer shiny and runny...add your choice of omelet filling to one half of the omelet as shown below (I m using packaged mixed grated cheese)....turn off the stove (1) and slide the omelet out of the pan onto a plate as shown below. filling half no filling half 13. Serve warm as is. 11. Slide the spatula under the no filling half of the omelet as shown in (1) and (2) to fold the omelet in half. 14. Cleaning Tip To make clean up as easy as possible, squirt a shot of dish detergent onto the

5 warm pan surface, add water as shown and......clean the pan when it cools with a sponge (a) or dish brush (b) as shown below. (a) (b) ( a )