September 11, 2009, Newsletter Issue #183: How To Make The Perfect Omelet.

Tip of the Week

An omelet is a meal in itself, whether for breakfast, brunch, lunch or dinner, it requires its own special pan. If you love eggs, you'll want to invest in a non-stick omelet pan from a high quality cookware manufacturer. You want your omelet to cook up perfectly and slide onto your plate expertly. The best thing about a 2-egg omelet is that it always cooks up the same way and has fairly dependable steps.

Crack two eggs in a bowl and add your choice of fresh herbs, 1 tablespoon of fresh water, and salt and pepper to taste. Cooking tip: don't whip or beat the eggs because it brings air into the eggs, which turns them rubbery. Stir just enough to break the yolks and whites. Recipe tip: A classic French omelet contains these snipped fresh herbs: chives, chervil, parsley and tarragon.Heat the omelet pan on high for 30 seconds until hot. Add one pat of butter and immediately tilt the pan away from the heat while swishing the butter all around the pan. Cooking tip: If the butter turns brown, it's burnt.You'll have to let the pan cool, wipe out the burnt butter and start over.As soon as the butter stops sizzling, pour in the egg mixture to coat the whole pan. The heat stays on high so don't leave the stove!When the egg begins to set up after about 10 seconds, use a wooden spatula to pull the cooked egg away from the pan bottom on one side and tilt uncooked egg in to the space left in the pan.After about one minute, the omelet should hold together in the bottom and still be a little runny on top. Continue pulling the omelet to one side and use the spatula to fold the omelet in half. If your omelet is done, you should have no problems sliding it out of the pan and onto your plate. Omelets are only good fresh, so serve immediately!

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