Classic Omelette Recipe
This Classic Omelet recipe is from family cookbook and you can be rest assured that it works. The French people couldn't have come up with a better dish than this Classic Omelet, specially when it comes to culinary creativity. Get all set to serve Classic Omelet as a Side Dish today. Once you try preparing this Classic Omelet, I am sure you will be making it again!.
Ingredients
3 eggs
1 tablespoon water
1/4 teaspoon salt
Dash pepper
1 tablespoon butter
Directions
Break eggs into a bowl; add water, salt, and pepper.
Beat vigorously with a fork or a wire whip for about 30 seconds, or until yolks and whites are blended.
In an omelet pan (an 8-inch pan is best), heat butter on medium-high heat until it bubbles, browns ever so slightly, and gives off a rich, nutlike odor.
Pour beaten eggs all at once into heated pan.
They should begin to set and turn opaque around the edges almost immediately.
Slide pan rapidly back and forth on the burner, keeping omelet in motion and free from the bottom of the pan to avoid browning and sticking.
As soon as bottom of the omelet begins to set, slip a thin spatula under the edges and let the uncooked eggs flow into the center of the pan.
Don't worry about tearing; the liquid egg mends the damage.
Your omelet is done when the egg no longer runs freely but the top still looks liquid and creamy.
Hold omelet pan with your left hand and tilt pan sideways, lifting left side off the heat.
With your right hand, use spatula to guide omelet as you fold the left side (about 1/3) over the center.
Holding the omelet over a hot serving dish, shake the pan and ease with the spatula until the omelet beings to slip out.
With a quick downward flick of the left wrist, let the folded section of the omelet fall over its extended edge on the hot plate.
Beat vigorously with a fork or a wire whip for about 30 seconds, or until yolks and whites are blended.
In an omelet pan (an 8-inch pan is best), heat butter on medium-high heat until it bubbles, browns ever so slightly, and gives off a rich, nutlike odor.
Pour beaten eggs all at once into heated pan.
They should begin to set and turn opaque around the edges almost immediately.
Slide pan rapidly back and forth on the burner, keeping omelet in motion and free from the bottom of the pan to avoid browning and sticking.
As soon as bottom of the omelet begins to set, slip a thin spatula under the edges and let the uncooked eggs flow into the center of the pan.
Don't worry about tearing; the liquid egg mends the damage.
Your omelet is done when the egg no longer runs freely but the top still looks liquid and creamy.
Hold omelet pan with your left hand and tilt pan sideways, lifting left side off the heat.
With your right hand, use spatula to guide omelet as you fold the left side (about 1/3) over the center.
Holding the omelet over a hot serving dish, shake the pan and ease with the spatula until the omelet beings to slip out.
With a quick downward flick of the left wrist, let the folded section of the omelet fall over its extended edge on the hot plate.
