(Right
ingredients and proper cooking utensils help make good omelette)
The omnipresent
omelette is a significant part of the day breakfast. But, very few of us know how to get the
fluffy omelette. Sometimes,
inadvertently it becomes too mushy and breaks before you can shift it to the
serving dish and at others it is too flat.
Getting the omelet fluffy and melt in your mouth right is a skill that
can be easily perfected with some quick practice and handy ingredients.
Ingredients:
Butter: Use a bit of butter (1tsp) in your omlette
before you start whisking it in with salt and pepper. Beat continuously until the batter is foamy.
Cream: Fresh whipped
cream (unsweetened) (1tsp) is also a good ingredient to add to the omlette
before you whisk it.
Pancake
batter:
Pancake batter (basic pancake batter needs: a tbsp flour,2tbsp mik,1tbsp melt butter
to be mixed or it could be bought from a super market) makes omelettes very
fluffy.
Break eggs
(usually 02 eggs make a nice fluffy omelette, but you can use more depending on
how you may want to eat) into the bowl, add milk and pancake batter. Beat with fork.
Whip the egg
white separately and then fold in egg yolk in that mixture for best
results. You can add cream to the egg
whites to make them fluffier and then add the yolk to the mixture.
Preparation:
Beating the egg
mixture vigorously either with the fork for 1 minute or with hand blender can
give a fluffy result.
Fry omelette in
butter over vegetable oil if possible at medium flame. Add the egg mixture only when the butter’s
foam dies. Leave the mixture on the pan
for 15-20 seconds. Now, add the cheese,
tomato, grated onion, chilies, mushroom or any other filling. Draw in the sides for the eggs to the centre
and shake the pan to distribute the egg evenly. The omelette is done when it is runny at the
center.
Average cooking
time for a good omelette is between 1.5- 2 minutes. Be sure to take out
immediately off the pan once it is cooked and serve piping hot.
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