The Perfect Egg Omelette

Ingredients

  • 2-3 large eggs
  • 1 T water or milk (water makes it fluffier, milk makes it richer.
  • 1 t butter
  • Salt and pepper to taste
  • Fillings of your choice (see below suggestions)

Directions

  • Whisk the eggs vigorously in a bowl. Add the water or milk, season with salt and pepper
  • Heat an 8-inch non-stick skillet over medium-high heat. Once the pan is hot, add the butter. Swirl the pan to coat the entire bottom and sides. The butter should foam and then subside. (If it browns instantly, your heat is too high – lower it)
  • Pour egg mixture into the hot buttered pan. Let the eggs cook undisturbed for about 30 seconds. The edges should start to set.
  • Using a spatula, gently push the set edges toward the centre of the pan while tilting the pan so uncooked liquid egg flows underneath. Repeat this until there is very little runny egg left on top
  • Add fillings once the top is mostly set but still slightly moist. Sprinkle your desired fillings (e.g. cheese, vegetables) over one half of the omelette.
  • Cook for another minute until the omelette is cooked to your liking. Keep slightly soft in the middle for a fluffier result.
  • Fold the unfilled side of the omelette over the fillings.
  • Slide the omelette directly onto a plate and serve immediately.
Variation:

Filling suggestions:

  • cheese, spinach, mushroom
  • cheese and edamame beans
  • ham, capsicum, cheese
  • parmesan cheese and herbs
  • sauteed spinach, crumbled feta cheese, sun-dried tomatoes
  • smoked salmon, cream cheese, chives and red onion

Suggestions for food to pair with egg omelettes:

  • airfried bacon
  • avocado
  • sour cream and salsa
  • gourmet grilled sausages
  • simple garaden salad

Cook the omelette in the style of Tamagoyaki:

  • Prepare an egg mixture (my favourite is 3 eggs, some milk/cream, salt and pepper)and gently beat with chopsticks or a fork.
  • Heat oil / butter in pan in medium-low heat. It should cook slowly to avoid browning.
  • Cook the first layer – when pan is hot, pour in egg mixture, just enough to thinly coat the bottom of the pan. When egg is mostly set on the bottom and top is still slightly wet/runny, it’s time to roll the omelette. Gently roll the egg from the far end of the pan towards you, forming a log. Don’t worry if the first roll looks messy. It will be hidden inside. Push the rolled log to the far end of the pan.
  • Cook subsequent layers – wipe oil / butter on pan again each time between layers. Pour in the next portion of egg mixture. Lift the rolled log and let the new egg mixture flow underneath it to bind the layers together. Feel free to add filling at this point. Let layer cook until mostly set, with a slightly wet top. Repeat and finish.