Omelette
I am learning to cook the perfect omelette my whole life- turns out it isn’t that easy! An omelette needs to be soft, melting in the mouth, fluffy and with the beautiful taste of butter. It should not be golden brown- that indicates it is overcooked.
Some advice: 1) the eggs should be room temp before cooking, then the omelette will cook more evenly, 2) use the correct size pan- 25 cm pan for a 3 egg omelette, 20 cm for a 2 egg omelette, 4) if you are cooking the omelette using the folding method, fold the omelette while the surface is still moist. Once folded it will still keep cooking and be nice and juicy.
3 eggs, room temp
2-3 tbsp full fat milk, heavy cream, sour cream or water
20-30 g grated cheese (cheddar, gruyere or parmesan)
1 tbsp butter for cooking
Salt and pepper to taste
Options for serving:
Cooked onions
Bacon strips
Cooked tomatoes with mushrooms
Serves two people
1. Heat a 25 cm frying pan on medium heat.
2. Lightly beat the eggs, add the salt and milk and mix together.
3. Grease the frying pan with butter and pour the egg mixture on- then turn down the heat to medium low.
4. Wait a minute for the eggs to raise on the edges, then using a spatula, pull the edges to the center so the liquid part can flow underneath.
5. Now sprinkle the cheese (and other condiments- greens, spices, cottage cheese, tomatoes etc) and put the lid on the pan, let it cook. Another version- put the pan in the preheated oven (175 degrees celsius) for 2-3 min with no lid on. This can be done even with pans that have plastic or wooden handles.
6. After 2-3 min cooking under the lid, use a spatula to fold the omelette in half. Take the pan off the heat and add salt and pepper to taste.
7. Serve with one of the chosen options and some toasted bread.
Recipe: Ārija Avota
Photo: Ārija Avota
