Easy Omelette Recipe How To Make A Basic Two Egg Omelette Food

2 EGG OMELETTE, EASY OMELETTE RECIPE

Steps:

• In a small bowl, beat eggs with a fork until large loose bubbles form.
• Heat the butter in a small skillet, medium high heat until a foam forms and then recedes.
• Turn down to medium heat to low and pour the egg mixture into the hot pan. Leave it alone for 10 seconds. A skin will form on the bottom.
• Shake the pan back and forth and in circles while the eggs cook so that they form loose curds. Do not allow the eggs to brown. Browning toughens the protein and taints the elegant fresh flavor
• When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself. Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.

EASY OMELETTE RECIPE: HOW TO MAKE A BASIC TWO EGG OMELETTE

Steps:

• Crack the eggs into a bowl, add the milk, season with salt and pepper and beat the mixture with a fork or whisk.
• Heat a medium sized pan over a medium heat and add the butter, allowing it to melt. Swirl the butter around the base of the pan to coat evenly.
• Add the egg mixture to the pan and as it begins to cook, use a spatula to push cooked parts from the edge to the centre of the pan. As you do this, tilt and rotate the pan to allow the uncooked egg mixture to flow into empty spaces.
• When the eggs are almost set on the surface but still look moist, slide the spatula under one side of the omelette and fold over in half to create a semi-circle. If you want to add extra fillings like cheese, ham or mushroom, do so before folding the omelette in half and only sprinkle them over one side of the omelette. Then flip the unfilled side over onto the filled half.
• Let the folded omelette cook for a further minute (less if you like the centre soft and a little runny, or more if you like it cooked through), then slide it out of the pan and onto a plate. Serve and eat immediately.

BASIC OMELETTE RECIPE

Steps:

• Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
• Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
• Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
• At this point you can fill the omelette with whatever you like - some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

BASIC OMELETTE

Steps:

• Crack the eggs into a small bowl and whisk.
• Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
• Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
• In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
• This allows the uncooked egg on the top to flow down to the bottom of the pan.
• When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
• Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
• Use your spatula to flip one half of the omelette over the other and serve immediately.

OMELET FOR TWO

Steps:

• In a large saucepan, saute mushrooms in 1 tablespoon butter. Remove mushrooms and keep warm. In the same pan, cook sausage until no longer pink; drain. Add remaining butter. Stir in flour until blended. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in sour cream and mushrooms; set aside and keep warm. , In a bowl, beat eggs, milk, salt and pepper. In a skillet, melt butter. Pour egg mixture into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Cook until eggs are completely set. Transfer to a serving plate. Spoon sausage mixture over one side of the omelet; fold in half.