How to Make an Omelette? Although the omelette may seem simple, it is actually a difficult dish. It takes a lot of skill. One of the first lessons of the art of cooking begins with learning how to cook an omelette. It is shown as the best method of learning heat control.
The choice of ingredients is very important when making an omelet. Of course, the egg first. Your eggs should be as fresh and of good quality as possible. Nowadays I use organic eggs. You can get detailed information from this link. There are surely other beautiful eggs such as free chicken eggs.
Butter may be our first choice for cooking. From time to time I prefer extra virgin olive oil, even sometimes I mix them. It is very tasty. Always heat the pan before adding it. This prevents the omelet from sticking to the pan.
When you mix the eggs with different ingredients and cook them in a pan until both sides are solid, you are not making an omelet. The omelet should be rolled or folded and placed between the material.
The first thing to do is whisk the eggs lightly in a bowl.
You can whisk it with a fork. Then it comes to seasoning. Sea salt and freshly ground black pepper and of course the rest is up to your taste.
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Here are 3 Tips for Making a Cheese Omelette
1) Beat the eggs lightly.
Lightly beat the eggs with a fork. Then season it with sea salt and freshly ground black pepper.
2) First heat the pan, then melt the butter.
After heating a non-stick pan a little over medium heat, melt the unsalted butter. When the oil starts to foam, pour the beaten eggs into the pan. Wait for a few seconds, when the bottom of the mixture starts to solidify, shake the pan in a circular motion and let it spread evenly over the pan. Bake until the edges are firm and only the middle is soft.
3) Roll or fold, do not turn over and bake.
Sprinkle the grated cheese in the middle. When the cheese melts, fold or roll the omelet around the edges using a spatula.
Omelette should be solid on the outside, a little softer on the inside, a little more juicy or less cooked.
Enjoy your meal,
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