Prep: 5 mins.
Cooking: 5 mins.
Rating: 1: Very easy
Now for an omelette – just a simple, ordinary, plain omelette.
Firstly, I must be completely straight with you. If you were a professional chef, you probably wouldn’t do it this way. But you are not a chef; you are:
- a rookie-cookie;
- a newcomer to cooking;
- a starter cook;
- a cooking learner.
So, just do it the way I tell you, follow my super-objective destructions and it’ll be great; it’ll taste lovely, it won’t burn and it’ll be a success – just don’t proudly serve it to anyone who might be a bit of a foodie and tell ‘em that I said that it’s a perfect restaurant omelette, ‘cos it’s not wot actual ‘chefs’ take as an actual omelette…. actually – it’s only an actual omelette to NORMAL actual people like you’n’me, see; actually?
For a simple, single one-person omelette, find:
- 2 or 3 eggs
- Oil (Take your pick, but avoid Baby, Engine, Teak, Shaver, Sewing machine……)
- Wooden spatula (that’s a stick-type o’thing wiv a flatted end….) with which to move things about in the pan.
- Non-stick frying pan
- Break 2 or 3 eggs into a mug or a bowl (see Tricks’n’Tips about cracking eggs, even though it might not seem important to you at this point….) and beat them together with a fork, mixing the yolks and the whites together to get a nice even colour.
- Put a little oil into you frying pan, put on a high heat for enough time for the oil to become fairly hot, (but not enough to start smoking!), and then turn it down to a medium low heat. The pan does not need to get very, very hot – especially if the non-stick has deteriorated through age and over-use into a NON-SLIP coating, as it eventually does.
- Give the eggs another quick mix in the bowl and pour into the frying pan, in a circle around the edge, as the centre of an older frying pan will bow upwards making the centre higher than the edges.
- Just tilt the pan around to spread it all evenly then let the egg mixture find its own level in the pan. Burst any bubbles that may occur with the corner of a wooden/silicon spatula to let the air out and to let the egg mixture settle back down into the pan. When the edges have started to set, push back the edge a little and tip the pan so that some of the runny stuff (unset egg mixture) runs into the empty pan space. Do this at points around the edges so that all the runny stuff has been lost to the edges of the omelette. This means that all the runny stuff is now in contact with the pan and will cook nicely before the rest of the underside starts to burn and stick to the pan. Just keep it loose from the pan surface, that’s all.
Ever tossed an omelette? No? Oh good.
DON’T. Never toss an omelette; there’s simply no need.
- When the upper surface of the omelette is no longer really runny but is still quite glossy, lightly season the surface and then fold it in two, slide it onto a plate and season the newly turned up surface as well.
- That’s it. Yes, that’s all it takes – it’s all very undramatic.
- Of course, should you want a ham omelette, put chopped up ham bits onto the glossy surface of the omelette before you fold it.
- Mushroom omelette? Put cooked mushrooms (see Tricks’n’Tips) onto half of the omelette before you fold it . . .
- Cheese omelette? Put cheese . . . . You get the picture?
- Spanish omelette? Put a few chopped Spaniards onto . . . . er, no. That’s the exception that proves the omelette.
Oh yes, you should see Delia’s Spanish omelette. COR . . . . .