omelet

All pictures on this page were borrowed from the internet.

Omelet (US of A) = pan-fried whole eggs, beaten to mix the yolk and white, not stirred while cooking, may be flipped to fry both sides. The result is an egg pancake that can vary from paper thin to about 1" thick. (tortilla española)

Anything egg scramble can also be done as an omelet, just don't stir.

A. Basic omelet, the American way

The egg, all by itself.

INGREDIENTS

This is what you need per serving:

1-2 egg
1 tsp. butter / olive oil
a non-stick frying pan
S&P

Pic1: basic omelet

Directions

Break the egg in a mixing bowl. Add S&P to taste.
Beat the egg.
For a thinner omelet, add some milk or water.
Heat the butter.
Pour the eggs into the foaming butter.
Cook on low to medium heat until mostly dry (3-4 min).
Higher heat will cause the omelet to brown. Some like that, others don't.
Use a spatula to spread eggs to dryer spots or lift the edges to let the soft eggs run underneath.
Only if you’re very handy: flip the omelet and cook the other side.
Alternatively, fold the omelet in two (half-moon) or three. (burrito-style)
Serve and enjoy.

Serving suggestion:

Garnish with some chives.
Serve with raw greens.

Pic2: 2 eggs
Pic3: whisk
Pic4: pour

Pic5: wait
Pic6+7: the question: to fold ... or to flip

B. French Omelet

Omelette (Fr.) A French omelet is a very different animal indeed. It is cooked over higher heat while stirring to create evenly small curds. When the bottom is set but with the top still moist, the omelet is rolled up . If done right, the result is a bright-yellow very smooth-looking omelet roll, no browning at all.

Remember those Spoonable Eggs?
It's almost like that. but over higher heat to quickly set the bottom enough that it can be rolled up.

INGREDIENTS

This is what you need per serving:

non-stick frying pan
2 large fresh eggs
2 tbsp. butter

Pic8: French omelet

Directions

Break the eggs in a mixing bowl. (Pic9)
Lightly beat the eggs into a very smooth mixture that does not show any whites.
When lifting the whisk, the eggs should run off in a steady stream. (Pic10)
Do not beat hard or too long, it should not fluff up.
Melt 1-2 tbsp. butter slowly over medium heat. (Pic11)
Pour the eggs in the pan. (Pic12)

This is where it gets different:

There's a challenge!
- Shake the pan around,
- while simultaneously stirring with a spatula to get a smooth thick mixture. (Pic13)
Stop stirring 60 seconds to let the bottom set. (Pic14)
Lift up the edge with the spatula and fold it over just a little bit. (Pic15)
Add 1 tbsp. butter to the empty area of the pan.
Shove the melted butter against the edge while rolling up the omelet. (Pic16)
Keep going until the omelet has been rolled up completely. (Pic17)

Pic9 eggs, bowl
Pic10: whisk
Pic11: melt butter

Pic12: pour eggs
Pic13: shake & stir
Pic14: wait

Pic15: place butter under the edge,, roll
Pic16: roll more
Pic17: all done

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org