Originally Posted by uk1 (Post 21959732)

Oh dear ... I sound like a complete idiot.

Originally Posted by HIDDY (Post 21960392)

Yes...far too much faffing about man.

I use two or three eggs whisk them up adding some salt n pepper. Omelette pan will be on a high heat with a mix of butter and virgin....bung the mixture in turn off the heat and cover with a plate.

Voila....a perfect omelette or a bloody mess. They all taste the same anyway.

Originally Posted by uk1 (Post 21960439)

Whatever else ... if you whisk ... it isn't an omelette.

:)

Originally Posted by HIDDY (Post 21960484)

Stop being so flippin' pernickety.....:p

Actually I did use to mix with an egg whisk and it turned out quite nice. However I do try and avoid creating too much washing up so a fork now suffices.

Originally Posted by uk1 (Post 21953161)

On a eggstended topic related to the above!

It is interesting how few chefs can cook an omelette. They either do fried, or scrambled, or souffléd .. but most seem incapable of a real omelette. Some kitchens use this as a part of the interview process.

It takes a real man to make an omelette.

:)

Originally Posted by lancebanyon (Post 21960918)

Funny, I just happen to be watching an old episode of "Ramsay's Kitchen Nightmares" tonight where Ramsay is demanding that some 21 year old supposed chef cook him an omelette. Total fail.

Originally Posted by uk1 (Post 21960988)

Never saw that!

It is a superb test. Everyone thinks they can cook an omelette. They think it's easy. I use to have a club in Soho. We asked chefs looking for work to cook a plain omelette for one, a medium rare steak (132f) and a risotto. If they could do all three and we liked them then they got the job.

Originally Posted by lancebanyon (Post 21961020)

Very funny episode. "For the first time this week, I'm starting to sh*t myself."

Originally Posted by uk1 (Post 21961062)

He was clearly "Edwina Curried" by the omelette!

:)

Originally Posted by uk1 (Post 21959732)

I am very fussy. For one person. No content, just egg.

1. Very good eggs.

2. 1 egg plus two yokes. Or if really hungry, two eggs and three yokes. A touch of sea salt. Loosely mixed but not beaten.

3. Melt slightly too much unsalted butter to pre-noisette stage in a very small omelette pan. Add a little of the butter to the egg mix.

4. pour the egg into the hot butter in the omelette pan.

5. This is the key thing! Let the egg cook, but then draw the edges into the middle of the pan with a spoon and then swirl the pan and let the uncooked egg drift from the middle into the spaces around the edge that was vacated. Spoon the edges from the edges to the middle and re swirl to fill the vacated edges with egg etc.

it shouldn't have air in it. Not souffléd. Not all one colour. You should see yellow and white. It should have wave wrinkles where you have drawn the edge egg into the middle. It must still be very very slightly loose and not rock solid.

It should he deposited onto a warm plate.

Oh dear ... I sound like a complete idiot.

Originally Posted by USA_flyer (Post 21961567)

This is how I do my omelettes except I add organic cheese and pancetta.