Omelette

Votes: 4

Time: 15 min.
Complexity: easily
Servings: 1

For a delicious, tender omelet, you don't even need milk or cream, nor do you need to whisk raw eggs vigorously in a bowl: they'll mix right in the pan and gradually set. Before cooking, warm the eggs slightly in hot water; this will help the omelet cook faster and be more tender. Pour the eggs only into a hot, buttered pan to prevent them from sticking. Serve the omelet as soon as it's firm enough to prevent the bottom from browning. This omelet is served French-style, rolled or rolled into a letter. Top with a few fresh chives, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 eggs, warmed in hot water for 5 minutes
A pinch of salt
1 tsp. butter at room temperature + 0.5 tsp. extra for serving the omelette
0.5 tsp chopped fresh chives

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Crack the warm eggs into a bowl, add salt, and beat with a fork. Heat a nonstick aluminum skillet over medium-high heat. Once hot, add the butter and grease the entire inside of the pan. Pour the eggs into the pan and stir thoroughly with a silicone spatula for 5 seconds. Once a semi-solid mixture begins to form, lift the pan and swirl it, pouring the liquid center to the edges. Use a spatula to spread the mixture around the edges to form a round omelet. Let the omelet sit in the pan for 10 seconds, without disturbing it.
Shake the pan to loosen the omelette. Lift the far edge of the pan and pull it back toward you. Using a spatula, fold the omelette into thirds. Transfer it to a plate and fold it like a letter. Brush with the remaining butter and sprinkle with chives. Serve immediately.

Categories:

recipe / Pan / Breakfast / Main courses / Eggs and dairy products / Appetizers / Egg appetizers / French cuisine / Alton Brown

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