We’ve all cooked omelettes. Whisking up a few eggs and throwing them into a pan, perhaps combined with a chopped-up handful of whatever tasty stuff you have in the fridge, can be a handy option at meal time.
But it turns out there’s a world of difference between cooking any old omelette and turning out the perfect one.
Entire YouTube channels are dedicated to it, cookbook authors argue over it and even today it’s common for aspiring chefs to be tasked with cooking one as part of a job interview.
If your stovetop is fuelled by LPG, then you’ve already got a key ingredient: control. Cooking a perfect omelette requires the heat to be just right. Here’s what else goes into one.
Equipment: a small non-stick frying pan with a lid is essential. You’ll also want a medium sized bowl, a fork for whisking and a soft spatula.
Ingredients: you’ll want two eggs, salt and pepper, some butter and some fresh green herbs.
Method:
- Heat the butter in the pan over a medium heat. While that’s happening, whisk eggs, a pinch of salt and pepper and a splash of water in the bowl. Keep whisking until the mixture is all the same colour.
- Add the mixture to the pan. There should be a slight sizzle but not an intense one. Now start gently mixing the omelette with your spatula as it cooks.
- Once you start seeing dry patches on the bottom of the pan as you mix, turn off the LPG and cover your omelette with the lid.
- Wait 4-5 minutes as your perfect omelette gently cooks with the residual heat from the pan.
- Using the spatula again, tilt the pan and carefully lift and roll your omelette onto itself then onto your plate.
- Garnish with chopped herbs and enjoy!
And how should that “perfect” omelette look? Chefs will tell you that a consistent colour, no browning on the outside and an inside that’s still slightly moist is the gold standard. We think that if it tastes good, it is good.