How To Make an Omelette
The classic omelette is a breakfast favourite in many places around the world. The word omelette is French, derived from the older word ‘allumette’, but the French weren’t the first to invent the meal! The earliest known omelettes were made in Ancient Persia, modern day Iran, from whipped eggs folded with various ingredients. Humans have been making omelettes in one form or another for centuries! Interested in continuing this long tradition? Here’s a simple recipe for you to try at home:
All you’ll need is:
3 Eggs
1 Tablespoon Butter
A Splash of Oil
You choice of filling: meat, veg, cheese etc.
Method:
Step 1: Beat the eggs together in a jug, trying to aerate them as you do. Melt the butter in a pan and add the splash of oil (this helps prevent your butter from burning)! Once the butter is bubbling ever so slightly you know it’s time.
- Optional step: cook your fillings. If you’re using raw meat or veg for your fillings and you need to cook them, do so before you begin cooking your eggs! Fry off your meat and veg and set aside to use the pan for your eggs.
Step 2: Pour your eggs into the pan and let the mixture settle evenly. Allow to cook for 30 seconds or so and then draw a line through the middle with your spatula, allowing more egg to fill the gap. Repeat this until the egg is cooked through. This will give you a natural folding point for fillings!
Step 3: Add your fillings! Fillings like grated cheese and sliced ham do not need cooking beforehand so you can just toss them in and serve, but if you’re using raw meat like sausage or raw vegetables like onions and peppers, you’ll want to cook these in advance. Fill up half your omelette with your favourite fillings and gently fold over the other half with your spatula.
Step 4: Season and serve! Never add salt during the cooking process of the eggs as this can leave you with a watery omelette. Slide your folded omelette only a plate and sprinkle with salt and pepper. Feeling fancy? Add some thinly sliced spring onion to spice up the taste and texture.