Improve my Omelettes!

The Halk

The Halk

The Halk

Soldato
Joined
13 May 2003
Posts
11,865
Location
Hamilton
At the moment I'm off work, recovering from meningitis (which is why I've been on these forums lots!)

I struggle to do a lot of things because my head isn't up to it, and I've also found my appetite has changed. I don't like my usual grain heavy diet and I'm keener on other things. Such as smoothies, omelettes, yoghurt, fruit.

I can make a very pleasant omelette. I greatly enjoy them, but I'm wondering if anyone has any little tricks or tips to improve things.

I'm quite simple and basic with it. I don't use oil or even cooking spray, I have a decent non-stick pan so I don't need to, which is the way I prefer things anyway, I'm not a big fan of grease.

I've been taking 2 or 3 eggs, beating them and chucking them in the pan, seasoning the egg as it starts to cook with salt and pepper, and then chopping up a bit of sliced ham and some cheese, I have tried a few other things, chicken strips, pate, some peppers, some potato, but cheese and ham is pretty good.

By the time I've got the stuff chopped up and added to the omelette, I fold it in half, turn it over a couple of times over the space or a minute, and then I eat it, yum yum.

Anyone have any little tips I could use to enhance my omelette?
 
As above.

Cubes of chorizo cooked in the pan till almost singed then add the eggs.

The singeing brings out the oils and flavours no end :)
 
Interesting, I do my omlettes quite a bit differently I think. By the sounds of it you are cooking them over quite a low heat. Perhaps I've been watching too much Saturday Kitchen but I cook them over a high heat. I use a fork to marble the eggs, season in the bowl before putting the eggs into a hot pan with a little butter. I then continue to use the back of the fork to move the egg arround to keep it light and then let it settle. As the centre starts to be a little less runny I tip the omlette out onto a plate, folding in half as it slides out of the pan. The residual heat in the eggs then solidifies the centre, leaving a golden outside. All over in about a minute.
 
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