How to Master the Perfect Omelet

Ah, the humble omelet. Whether you’re a novice or a pro, cooking an omelet is one of the skills you need to have in your cooking arsenal. In fact, cooking the perfect omelet is often a way to judge one’s abilities as a cook.

Don’t be fooled by its simplicity. It may just be eggs, butter, and salt, but overlook one small detail and you risk ruining your omelet.

There are many ways to cook an omelet. You have the American, French, souffle, frittata, and even newer innovations like the Tornado Omelet. In this post, I’ll be showing you how to cook three different omelets: the classic French omelet, the souffle omelet, and the tortang talong.

 

 

Classic French Omelet

Let’s start off with the classic. Your goal is to get the inside soft, buttery, and custardy, while the outside is smooth and pale in color. No browning here. Here are some tips you need to remember:

  1. The pan you use can make or break your omelet. The key for the smooth texture lies in the pan. You need a pan with a non-stick finish that allows the egg to glide easily as it cooks. Otherwise, you’ll find the other half of the omelet stuck to your pan. Sad.
  2. An 8-inch pan is perfect when making 3-egg omelets. There’s a ratio between the pan and the amount of eggs you’ll use. For a 3-egg omelet, a pan that’s 8 inches in diameter is just right to make sure the whole omelet cooks evenly.
  3. Choose your weapon for stirring. Most will use a fork (just make sure it won’t scratch your non-stick pan!) to stir the eggs as they cook. If you want to be on the safer side, you can use chopsticks or plastic utensils to keep your pan in perfect condition.
How to Cook a French Omelet:
  1. In a mixing bowl, beat the eggs thoroughly until no white streaks are visible. You can choose whether to season it now or later as it cooks.
  2. Over moderate-high heat, melt a tablespoon of butter. Once it melts, pour in the eggs. Stir quickly! Do your best to mix quickly and constantly to form tiny curds and to prevent any browning.
  3. Once most of the egg is cooked (not completely, there should be some liquid still visible), stop stirring. You don’t want to break the skin that has formed at the bottom.
  4. Run the fork along the edges of the egg to help it loosen up a bit. Tilt the pan and fold the egg a third of the way, and again until it reaches the other lip.
  5. Turn over on a plate, with the seam side down. You can adjust the ends by tucking it in a little bit for better presentation.

 

Souffle Omelet

The souffle omelet is a fun way to eat your eggs. It’s light and airy, probably what it would be like to eat a cloud. You have to be delicate, just like when you make meringue, to pull off this fluffy omelet.

You know what would make this a whole lot better? Cheese!

How to Make a Cheese Souffle Omelet
  1. Separate the egg whites of 4 eggs. Beat the yolks with salt and pepper, set aside.
  2. Beat the egg whites until soft peaks form. You should be able to turn the bowl upside down, and the egg whites are fully intact.
  3. Add half of the egg whites to the yolks and fold gently. Add grated cheddar cheese. Add the rest of the egg whites in and fold the rest in. (Use immediately!)
  4. Heat a 24cm pan over medium heat. Add butter and let it melt until foamy. Pour in the eggs and spread over gently. Bring fire to medium low.
  5. Cover with a lid and let it steam for 1 minute. After a minute, check the consistency. You can choose to add more cheese if needed. Cover for an additional minute.
  6. Slide onto a plate and fold gently in half. The egg “deflates” quickly, so make sure to serve them right away.

 

Tortang Talong

Tortang talong is a Filipino style omelet. It’s made with grilled eggplant, which is coated in egg and pan fried. You can dress it up any way you like, just like I did using tomatoes, salted egg, and thai basil.

How to Make Tortang Talong
  1. Char the skin of the eggplant. Do it any way you like: over a gas flame, grill, open fire, you name it. Once the skin is black and blistered, place them in a bowl and cover for 10 minutes.
  2. Peel the skins and press the eggplant down with a fork until flat.
  3. Beat 2 eggs and add in a tablespoon of soy sauce. Submerge the eggplants in the egg mix until fully coated.
  4. In a hot pan, pour in a generous amount of oil, enough to shallow fry the torta.
  5. Cook the torta on one side until brown, around 3 minutes, and flip. Reduce the heat to low and top off with crab meat and the remaining egg mixture. Continue to cook until the edges start to brown.
  6. Place in a broiler and cook until the egg on top is fully cooked.
  7. In a separate bowl, juice 2 limes and add in 1/2 tablespoon brown sugar, and finely sliced shallots.
  8. Once torta is set, garnish with roughly chopped tomatoes, salted egg, and whole leaf thai basils. Drizzle with the lime dressing and serve.

 

Erwan Heussaff
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