Some people reserve the omelette for evenings when motivation is not there or when they lack time to cook, for others, it is simply synonymous with pleasure. Whatever the reasons that lead you to cook an omelette, the observation is always the same: it’s simple and it’s good. This everyday dish ready in a very short time allows you to satisfy your taste buds with next to nothing. A few eggs, leftovers from your fridge and 10 minutes later you get the ideal dinner or lunch, for really cheap. It’s up to you to choose whether you prefer it Spanish or French or even Japanese, but whichever way you choose, the main thing is to get it right and enjoy it. Even if it’s a simple dishthere are a few rules to follow.
How to make a good omelette? Tips for succeeding every time
To obtain a good very creamy omeletit is important to start with heat the pan. If you beat your eggs first, they may fall while it heats. On the other hand, while your pan is heating up, you can incorporate all your ingredients in a salad bowl. Break in your eggs, your filling, a little cheese for indulgence, a little milk and a dash of cream. Cream, it’s the secret ingredient that will make all the difference, because it will make your omelette even softer. In her recipe, culinary journalist Julie Andrieu even recommends banishing the whisk to beat your eggs, but instead using a fork. “The more you beat the eggs, the more compact the omelette. A few strokes with a fork are enough. Avoid whisking so as not to emulsify them.she explains on his website.
Why should you add water to an omelette?
Being a fairly substantial dish that lasts for the body, it is advisable to pour a little water in its preparation to make it more digestible. Adjust the quantity of water according to the number of eggs you have broken in your preparation. We generally recommend 2 tablespoons of water for 4 eggs.
How many eggs should you put per person in an omelette?
The number of eggs you will use in the preparation of your omelette will depend on several factors: the number of people, but also the recipe you have chosen. If you choose to cook a plain omelette, count 3 large eggs per person. For an omelette with mushrooms, potatoes, ham or cheese, you must readjust the quantity and go down to 2 eggs per person.
How do you keep the omelette from sticking to the pan?
As promising as your omelette recipe might be, if it sticks to the pan, the result will not be as appetizing as you wanted. To avoid this inconvenience which could spoil your meal, it is important to choose a non-stick pan and oil it well. Heat a generous knob of butter as you go drizzle with olive oil. This will prevent the butter from burning, but it will also eggs so as not to brown too quickly. Regularly removing your omelette from the pan using a spatula is also a good way to gauge the doneness of the omelette and prevent it from sticking.
Potatoes, mushrooms, cheese: here are our best omelette recipes
The interesting thing about the omelette is that you can decline it according to your desires. If you really don’t have time to cook, a plain omelette will do just fine, but for those who are not governed by timing or who want something delicious, let your imagination run wild. When it’s cold, a cheese omelette is always welcome. A little counting, Emmental, and even Beaufort will add character to your dish. Don’t be afraid to add a little meat like Morteau sausage for a subtle flavor, chorizo for a little spice or salmon for an iodized sweetness. Your leftover roast chicken from the day before combined with a few baby spinach will enhance your omelette. There Parisian version with ham and mushrooms is a sure value that you can always count on.
To vary the pleasures and add a twist to your omelette, take inspiration from the seasons and what they have to offer. In autumn, decorate it with mushrooms such as porcini mushrooms, chanterelles, death trumpets or sheep’s trotters. Don’t hesitate to slip in a few pieces of apple with some bacon, the marriage is always successful. Spinach is also a good alternative, especially when mixed with goat cheese. In summer, give pride of place to peppers and tomatoes which will enhance your omelette in one bite. In spring, a few asparagus tips will further elevate your dish.
To make it Spanish style, you need to add cooked potatoes to your preparation. It’s called a tortilla and it’s as delicious as it sounds. In short, treat yourself. Enjoy your food !
Read also :
⋙ Plancha: the pepper and merguez omelette by Laurent Mariotte
⋙ Omelette with chips and sausage: Juan Arbelaez’s surprising recipe
⋙ Julie Andrieu’s tagliatelle in cantal omelette: a “perfectly comforting recipe”