How to make an omelette, the right way

My man taught me one fine morning what no one else could in 26 odd years...Before you get any ideas, welcome to the SSOPOM (Secret Society of Perfect Omelette Makers)

If your omelettes don't turn out perfect to the point of making you cry after trying this method, you can have your money back, no questions asked.

Lets get started.. bachelors,spinsters take note, this'll save you a lonely trip to Subway/McDonalds/some dirty shack you buy snacks from.

You will need

• 2-4 eggs.Thats 2-4 not 24 unless you are having a cholesterol party
  
• Frying pan or griddle(tava in hindi)
  
• Milk (only about a tablespoonful, milk makes omelettes fluffier)
  
• oil/butter (A MUST even if you are cooking in a nonstick pan)
  
• Something to beat your eggs with (mixer, fork, wire whisk, canes, whips, paddle .. I am kidding about the last three)
• Flipper or spatula (a peculiarly flat spoon, for the less informed)
  
• Salt and pepper (and other herbs and spices.. I personally like oregano)
• Omelette fillings.. yeah baby get creative here!
  
  • Shredded Cheese (alternatively you can melt in a full cheese slice while the omlette is half cooked, this is what the boyfriend does :)
    
  • Capsicum
  • Onions
  • mushrooms
  • diced tomatoes
  • ham
  • cocktail sausages or regular sausages sliced/pepperoni
    
  • shredded chicken <<< All meats MUST be cooked before they go in the omelette.
    
  • black olives
  • Think pizza toppings, what goes on pizza, works alright on omelettes as well
    

1. Gather and prepare your omelette filling ingredients. Eggs cook quickly, so it is best to select and cut up all of your ingredients prior to cooking. Some common omelette additions include onions, ham, bell peppers, spinach, sausage, olives, diced tomatoes and mushrooms. Use any or all of the ingredients, in combinations of your choice.
2. Break the eggs.(^_^)
3. Whisk the eggs, we simply use a fork, no need to get the high tech artillery out. For a single-serve omelette, you can use between two and four eggs, ( I use four.. yes I am gluttonous) depending on how hungry you are, I am usually very hungry all the time. At this stage you can add salt, black pepper, and other herbs and spices to the eggs
   
4. Stir up some of your other ingredients into the whisked eggs or you can sprinkle the vegetables on the semi cooked omelette later on.whatever is your style, I won't cramp it.
   
5. Heat a wide non-stick pan on high flame, check if it is hot enough by splashing it with a little drop of water, if it evaporates quickly with *that* sound, the pan is hot enough, turn the heat on LOW now <------ Very Important.melt a tiny cube of butter on the pan, slide it around so it coats the surface evenly.Too much butter or oil is going to make your omelette break, so will too many vegetables. now gently pour the whisked eggs out on the pan.Grab the pan handle, tilt it around so the eggs spread evenly.. usually eggs spread out just fine on their own
6. While the eggs are firm on the bottom, but still slightly runny on top, sprinkle shredded cheese over eggs. Or simply lay a sheet of sandwich cheese on the omelette, its melts most delightfully.If you haven't added the vegetables and other ingredients to the whisked eggs, sprinkled them on the half cooked omelette You will know that the omelette is done when there is no liquid left in the eggs.
   
7. Pay special attention that the eggs are not sticking to the bottom of the pan, and use your flipper or spatula around the edges of the omelette to make sure that it is not sticking. If you've added a lot of vegetables and cheese, its is usually wise to fold the omelette in half to make a semicircle, its easier to flip and less likely to break.If you are an expert like me (hehe) you can leave the omelette as it is and still be miraculously able to turn it over without breaking it.please please be patient with the spatula, don't try to flip over the omelette too quickly.you shouldn't be scared about the omelette burning on the bottom if you are cooking it right, i.e on a LOW flame.
8. Roll your omelette onto your plate, or use the spatula and lift it onto your plate

Ta-da!.. Gorge gorgeous!


P.S serving the omelette with some fruit like pineapple slices/orange slices is an interesting touch.I am not extremely fond of making a sandwich out of an omelette.A well cooked omlette is worth being relished on its own.

Tip: nothing ruins an omelette than excessive salt.Use salt sparingly... I use one pinch salt per egg rule.Somehow eggs don't require too much salt.If the omelette has too little salt in it, you can always perform the 'yay low sodium' celebratory dance and add condiments like oregano or ketchup later.But there's no way in hell to salvage an oversalted omelette.You've been warned





Authored by Birinder Kaur
----- inputs by Jitesh Mohindra :D