| Omelet(te)s | | | | heat, add a good knob of butter, turn up the heat |
| They're easy to cook, right? | | | | and swirl it round to coat the bottom and sides of |
| We'll see. | | | | the pan. |
| The first thing to remember is that you need the | | | | When the butter is foaming pour some into the |
| right size of frying pan. This is more important | | | | egg mixture, stir it in and then immediately pour |
| than you may think. Too large, and the omelet will | | | | the eggs into the pan. |
| dry out; too small, and it will not cook through. | | | | Shake the pan to spread the mixture evenly. |
| As a basic guide, you need a 15 centimeter pan | | | | Now, using a fork or thin spatula, draw the |
| for a two-egg omelet and a 25 centimeter pan | | | | cooked egg away from the edge of the pan and |
| for a four to six egg omelet. That is, 6 in. and 10 | | | | let the uncooked liquid run into the space created. |
| in. respectively. Which, handily enough, is pretty | | | | When the omelet is almost cooked, but the |
| much the size of pans you should have in your | | | | surface is still soft and liquid, flip one edge of the |
| kitchen anyway. | | | | omelet towards the center of the pan so that it |
| The second most important thing is not to beat | | | | folds over. Then slide the unfolded edge onto a |
| the eggs. | | | | warmed plate, rolling the folded edge over the top |
| I'll repeat that for all of those chefs out there | | | | of it as you do so. |
| who think they can cook omelets: do NOT beat | | | | An omelet cooked in this way requires no filling, |
| the eggs. | | | | except perhaps some fresh, chopped, herbs |
| Instead, abandon the habits of a lifetime and stir | | | | added to the egg mixture about 15 minutes |
| the yolks into the whites using a knife blade. | | | | before cooking. |
| Season with salt and freshly ground black pepper. | | | | What's that? Oh yes, all right; if you must you |
| Warm your empty pan through on a moderate | | | | can use olive oil instead of butter. |