Quote from: Joules on January 19, 2014, 11:37:40 AM
Good thought Shan, that makes sense. Maybe I'll make a project out of omelette research one day soon! I know there are a lot of fine points that cooks use, such as a particular style of pan, temp, etc. My first wife was a decent cook, she once told me that a copper mixing bowl is a key factor, something about the copper affects the egg.
I'm not so sure about the copper aspects, but the right pan, a proper fitting cover, and the right heat help give you a satisfactory result.
I am old school. I like 10" cast iron skillets that heat evenly oven any heat source - gas, electricity, wood.
Pre-heat your pan over medium heat, and melt butter in it. If the butter quickly bubbles and scorches, the pan is too hot. Whisk three room-temperature eggs with about 1/4th cup of milk. Add your seasoning, whisk again and pour in skillet. Allow the bottom of the omelette to firm up. Make sure you rotate the skillet to assure even cooking and distribution of the egg mixture.
When the bottom has firmed, but the top is still liquidy, add your other ingredients and cheese. I prefer my cheese shredded for easier melting. Cover the pan with a lid for two to three minutes, to allow the rest of the eggs in filling to cook and congeal.
Remove the lid. The omelette should have notably puffed up and the center cooked. If not, another minute covered.
Now, here is the only time the spatula touches the omelette (unless you are an expert at the flip). Get under one half of the omelette and fold it over on the other side. You should now be able to slide the completed omelette out of the pan onto the serving plate. (If it sticks a bit, gently loosen it with the spatula) Garnish with herbs and shredded cheese.
This takes practice. If the burner is too hot the bottom will brown too much and the insides will be runny. If the burner is too coll, it will take forever, be dry, and not puff up properly. The cover helps retain the heat of the pan while, in part, stream cooking the exposed interior.
