The Perfect Omelette

November 21, 2012

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Well, at least this is perfect in my eyes and it tastes really good too. I know, this skill may have been mastered by many since long time ago *helo labuuuu? ini omelette pun tak reti ker?* but seriously, I always fail at making a neat looking omelette. Don't laugh people. Making a good omelette *like they do in hotel* is not easy as seen unless you don't mind settling with ragged and little overcooked output. -______-"

Since I just added cooking into my list of hobbies & interests *ehem, clear throat* I decided to brush up my goreng-telur skill a little bit more. Muahahah. The simplest thing of all lah kan? Thanks to technology for giving me such a great teacher named Google. ^____^ 2 hours of browsing, I have learned a lot about the "art" of making great omelette. Haiyohhh, never realized of such thing before; I thought it's completely fine to just whisk everything together and dump the ingredients into the pan. :P No.

Anyway, tips taken were demonstrated and tadaaaa! well done, yellow in color, round in shape, edges firm up yet very creamy in the middle. ^___^

Adam's comment last night "Mama!! Wahhhh cantiknya telur niiiii" Fine I know. Those previously made memang serabai tahap rambut mak lampir :/ This one is creamy, silky and nothing like I had made before. Haha.

So here the dos and don'ts.

Dos:

Use butter. Real butter. I used salted butter.
Use at least three eggs. 3 okels?
Prepare ingredients in advance and set them separately (onions/bell peppers/tomatoes/etc).
Add few drops of water into egg batter (steam from water bubbles help to make omelette cook evenly and puffy) I used 1 tbsp of fresh milk.
Use super low heat hence waiting is essential.
Whisk egg batter only when you are ready to cook. Do not prepare any and set aside while you get other things done.
Add a pinch of baking powder. ;)
Cover the pan while waiting for your omelette to cook.

Don'ts:

Don't flip omelette at all.
Don't use salt. Google said salt breaks down the egg texture. That's the reason why I used salted butter, to accommodate the taste.

How to:

[1] Heat non stick pan.

[2] Add butter and it should bubble up almost immediately. Tilt the pan to coat it evenly.

[3] As butter foam starts browning, pour in eggs. Cover the pan.

[4] Once bottom of the omelette starts to thicken and the top still a bit runny/creamy, sprinkle the ingredients but not too much. Cover the pan.

[5] Let the omelette brown for few seconds (less than a minute) and yeszaaa, perfect omelette is ready to serve.

ShilaShower