How To Make Omelettes!
Year ago I learned to flip omelette where they were totally sealed and the filling was encased within the omelette. By doing it this was the flavor of the filling is held within the omelette and its moist and fluffy, looks good and taste even better.
How To Make A Classic French Omelette
- non stick frying pan
- mixing bowl
- small whisk
- cutting board
- 6 eggs we use 3 eggs per serve
- 3 fresh button muhrooms thinly sliced, pan cook
- 2 tspn chopped fresh corriander flavor
- 1 fresh chili for flavor
- 3 tbpn olive oil to pan fry omelette
- salt & pepper to season
- 4 slices rye bread 2 slices per person
- 1 large tomato cut into 4 thick even slices
- 2 sprigs corriander sprigs for garnish
- Take a medium sized mixing bowl and break three fresh eggs into it. I generally like to break an egg at a time into a cup and then add it to the bowl one at a time just in case an egg is a bit off.
- Optional - you can add 2 tablespoons of thickened cream to the eggs.
- Start to beat the eggs up with a small whisk incorporating air into the eggs. This will make the omelete light and and fluffy when it cooks. The cream will add extra flavor and richness to the omelette.
- Have your chopped chili, fresh copped green coraniader placed near the stove. Along with the sliced mushrooms. I like all my ingredients near the cokking area before I start cooking. It helps me to be fully focused which then makes the experience more enjoyable as I am relaxed and not jumping from one task to another and getting confused and flustered.
- Take a frying pan, add a bit of olive olive to the fan to moisten the base. Gently heat the pan on the stove. When pan is just hot add the egg mixture to the pan. Start to stir the egg gently as its starts to cook.
- Now add the sliced mushrooms, chopped green chili and chopped coriander into the center of the cooking egg mixture.
- Start to tilt the pan away from you so the pan is on an angle as you now want to flip one half of the egg mixture over the mushroom and bring it all the way over to meet the other end.
- As you start this process try rolling the omelette over so the loose ends are now under and can seal together with the cooking process.
- The result will be a creasent shaped omelette simple to what you see in the food magazine.
How To Serve!Serve with freshly toasted bread and butter. I prefer Rye Bread and Organic Butter. Along with grilled sliced tomatoes. Sprinkle with Himalayan Salt and fresh ground black pepper. Garnished with a spring of coriander or mint leaf. Bon Appetite!