by Mandy Wilks

Created on: August 12, 2010   Last Updated: August 13, 2010

Where would we be without humble eggs? They are the ultimate fast food; packed with nutrients that include protein, vitamins A, D, E, and B group, iron, phosphorus and zinc and they are comparatively low in saturated fat, and also low in calories with only around 80 calories per medium egg.

And what better way to utilise this wonderful food source than a perfect omelette?

There are actually two basic varieties of omelettes: there are the basic plain ones (usually served as a main meal) and soufflé omelettes (which can be made either sweet or savoury).

The pan you use to make your omelette in is very important; you should keep one pan solely for omelettes and pancakes. You can use a special omelette pan or a small frying pan but whichever you use you should ‘season’ correctly before use.

Seasoning a pan is simply preparing it ready to make the perfect omelette; you simply take the heated pan (it must be hot) and sprinkle a little salt into it and then rub the salt well into the metal with absorbent kitchen paper. When cleaned of salt rub in a little heated butter or oil.

Never wash your pan after use, just clean it with more kitchen towel – this way your pan will turn out perfect omelettes and pancakes for you every time.

A good basic omelette can not be beaten for speed, taste and convenience and the technique to making the perfect basic omelette is really very simple.

 Here is how anyone can make a good omelette:

Ingredients

2 large eggs
pinch salt and pepper
1 tsp cold water
knob of butter

 Method

1. Gently beat the eggs together with salt, pepper and a teaspoon of cold water.

2. Warm a medium frying pan or a special omelette pan over a high heat and heat the butter but don’t allow it to brown.

3. Pour the egg mixture into the centre of the pan and cook over a high heat for 1-2 minutes.

4. As the egg begins to set, use a spatula to push the set egg towards the omelette centre.

Continue this action until the entire egg mixture is set.

5. Cook the set omelette for another minute, then loosen the edges with a spatula and fold the omelette in half.

6. Tilt the pan and slide the omelette onto a warm plate and serve immediately.

7. Before your omelette is set, add your favourite filling such as cheese, ham, mushrooms or tomatoes.

 It is also possible to make an omelette in a microwave, although all chefs would throw their hands up in horror at the thought!

 Microwave Omelette

 Ingredients

2 Large eggs
pinch salt and pepper
1 tsp cold water
knob of butter

Method

Gently beat the eggs together with salt, pepper and a teaspoon of cold water. Place a knob of butter in an 18cm non-metallic pie dish and melt in the microwave on High for 30 seconds. Pour in the egg mixture, stand pie dish on an upturned plate in the microwave and cook on Medium High for 1 minute. Use a fork to draw the outside of the cooked egg into the centre of the dish and microwave on Medium for a further 2 minutes. Stand for 1 minute before serving.

 
AND FINALLY, DID YOU KNOW?

That probably the most famous omelette is the ‘Arnold Bennett Omelette’, so called after the writer who loved the special omelette that was served at the London Savoy Hotel. Made with smoked haddock, cream, grated cheese, butter and 6 large eggs- the omelette was later named after him and became a speciality of the Savoy.

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