From the easiest chuck it in the pan method to the revered restaurant-style dish
One of my challenges on Masterchef was to make an omelette for a professional chef in a real restaurant kitchen – I’ll never forget it! It was a lobster omelette, and I’m actually allergic to lobster. I was too scared at the time to open up and admit that (and I totally got sick that night). The reason why making an omelette was a set task for the contestants on Masterchef is because an omelette done well is a beautiful, delicate thing. Omelettes are very healthy, too, and take mere minutes to complete… making them a perfect choice for fast midweek dinner or weekend breakfast dish. But, the problem with omelettes is that they can go wrong SO EASILY! Within this post, I will show you how to make an omelette like a pro using Essteele cookware. I will identify the common errors that occur when making omelettes and I will tell you exactly what that professional chef showed me that day.
The Perfect Pan for making omelettes
Make sure you have a great non-stick pan in your cookware collection. For these recipes, I’m actually using a crepe pan. This pan by Essteele is perfect due to the excellent hard-wearing non-stick coating made with real diamond particles. It’s the perfect omelette pan due to the clever design with one edge of the pan more shallow than the other, which allows for easy slide off into your serving plate.
The 4 Common Mistakes When Making Omelettes
- Pan is too hot – people often turn the heat up too high when making an omelette. The time it takes eggs to cook can change in a second. Having the pan on a lower heat will take a little longer but will give you some control over not burning the omelette on the bottom before it is ready to be turned out.
- Not having ingredients ready for fillings – Since omelettes can be ready in a few minutes, you want to have your fillings ready to go. This also includes pre-cooking down ingredients like onions or spinach.
- Not beating the eggs enough – You want the eggs mixed well and frothy. Beat vigorously with a fork for 1-2 minutes. This will create a beautiful, fluffy textured omelette.
- Not stopping the cooking in time – You can leave a little bit of runny egg in the middle, as the omelette will continue to cook for about a minute after it comes off the heat. Turn the omelette out or roll it over while it is still a little wet in the middle.
Next Read: Two Easy Omelette Recipes
