Plain Omelette (2)
Method
- Beat the eggs with the salt and pepper in a bowl
- Heat a non-stick fry or omelette pan and melt the butter
- When the butter is very hot and nut-coloured, pour the eggs into the pan
- When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan
- Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish
- A good omelette should be slightly runny!
Comments
EGGS are a rich source of nutrients, including vitamins, iron and sulphur. They do need to be eaten very fresh and it is wise to take the eggs out of the fridge 1-2 hours before using.
Variations for omelettes
Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon
Cheese omelette – a few seconds before folding the omelette, add 50g grated cheese
Bacon, ham or onion omelette- dice the meat or onion and fry in hot butter, then add the beaten egg mixture and cook as usual.
Thanks to Brougham Park Eggs for supplying the eggs for the demonstration
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