If you follow me on Instagram (if not, why not? Who the hell do you think you are? You think you’re too good for me? That’s just rude!)

If you do follow me, you know I love me a good omelette/frittata (I don’t really know the difference between these two.

I have at least 3-4 per week, each with different toppings and what not. They’re just awesome. You can either plan ahead and make a really special one or you can just clear out your fridge and throw it in. Either way, it’s bloody good.

One of the things that everyone asks me (it’s about 3 people, but that warrants a blog) is how to make them properly.

potatoe-spinach-omelette

I wouldn’t call the way I make omelettes “special” . It just happens that I’ve made quite a few and they’ve turned out pretty damn sweet.

The first thing you will need…

A good, non-stick pan. I’m not going to start dropping brand names and all that malarky here. I don’t even know what type of pan I use. It’s just definitely non-stick.

I’ve tried to make omelettes before using any old pan and, let me tell you, it does not end well. I end up with a pan full of scrambled eggs and stuff. Not a terrible outcome but definitely not something you want to post on social media.

A non-stick pan means that you don’t have to be really gentle getting it out of the pan and onto your plate.

Second of all…

Oil. I’m not going to get into my diatribe about how oil isn’t the enemy because, at this point, even I’m bored of it. Suffice it to say, oil is entirely necessary for your eggy endeavour. It creates a uniform heat to cook across the entire bottom of the omelette as well as helping to make sure that it doesn’t stick.

I’m not talking about having your omelette swimming in lard, just enough to cover the bottom of the pan. I like to use coconut oil because when it melts, it spreads really evenly but you can do whatever you want. I know you will.

avocado-pepper-omelette

Heat

Obviously, you need heat. What I’m saying is that you need it at the right time. If you put the egg into a cold pan, it’s going to go wrong. You want your egg mixture to cook the instant it hits the pan so that it basically bonds with your toppings. Otherwise, it’s too loose and we’re back to the scrambled egg scenario.

What I like to do is cook my fillings/toppings from the moment I turn on the hob. This way, when they’re fully cooked, you know that the pan is hot enough. Pour your egg mixture over and if you’ve used the right pan and some oil, it will create a sturdy base.

prawn-beetroot-omelette

Your Egg Mixture…

When you’re making scrambled eggs, it is nigh on sacrilege to put salt in while it’s cooking. This is because the salt reacts with the egg and starts the cooking process… according to Gordon Ramsey.

You don’t have this issue with omelettes, you want it cooking fairly quickly. You also want that salt throughout the omelette so that it enhances the flavour; you can’t exactly stir an omelette, can you?

Whisking the salt and pepper into the mixture makes sure you don’t end up with one bite tasting like the sea and the next tasting like egg flavoured cardboard.

I always like to use some sort of dairy product in my omelette mixture. I just feel that it gives a much creamier, softer texture to the end product. But don’t limit yourself to just milk. Cream cheese, yoghurt, even cream can be used. It’s best to think about your toppings and add your fillings accordingly.

The Fillings

Sure, you can have an omelette without toppings/fillings but that just sounds extremely sad. Like really, really sad. If you’re making an omelette, throw some extras in and treat yourself.

A mistake I’ve made numerous times is overcrowding my pan. What happens when you put in too many fillings is that there is no way that the egg can… for want of a better word… penetrate and flow (I feel dirty just typing that) through to the pan. So you end up with a sporadic layer of egg on the bottom, clumps of loose ingredients and we’re back to scrambled eggs.

Try to keep the fillings uniformly well spread. If you’re putting in potatoes so it’s like a tortilla, keep a bit of space between each slice so that the egg cooks and bonds them together.

Cooking part 2

One of the main problems I always had, when making omelettes, was that by the time the top part cooked, the bottom was burned to charcoal. And waiting for cheese to melt via the conduction of heat through ingredients had me tearing my hair out (not literally, I love my hair). So I had a brainwave. Why not heat it from the top?

Some people like to flip their omelettes. I just think that this is introducing a variable into the cooking which will inevitably go horrendously wrong. By using an overhead grill, the top cooks, the cheese melts and it’s almost foolproof.

There you have it. 

tomato-omelette

How I make my omelettes. If you follow those instructions, you too can join me in a plateful of eggy goodness every day.

If you do follow these instructions, tag me on Instagram (@ljtstoney) because I would genuinely love to see them…

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