I’m eating a lot of eggs at the moment. Like, a LOT. Somewhere between 14 and 21 a week would be accurate. Apart from really enjoying them, they’re one of my main sources of protein, and as my New Year will to work out hasn’t quite worn off yet I need as much as I can get.
It’s important to vary your protein intake of course – these recipes here should give you some other ideas – but eggs really are my staple. I love them poached, scrambled, fried – but my omelettes were always hit and miss.
I never thought cooking eggs was difficult (who would?) but it turns out the simplest tricks are often the best ones. After Charlotte over at My Recipe Book showed me a whole new way of frying eggs (check it out, what a trick!) I decided my omelettes needed a new lease of life too.
So I started with a blank slate and began to pore through video after recipe after video in my search for the perfect omelette. I wanted a recipe that was simple, quick and (it goes without saying) tasty. I went back to basics and pretended I’d never made an omelette before.
I’m happy to say I can now make a great omelette each and every time. I also found many excellent topping variations, and plan to follow this post with some more ideas.
For now though this is the most basic, most natural and most satisfying omelette I’ve ever eaten. The first major tip – don’t mix anything with the eggs. No milk, no cream, no nothing. Just egg. Not even seasoning (yet!). Whisk them well.
A spoon of oil (or butter if you’re feeling naughty) on a medium heat is just right for cooking – just pour on the beaten egg.
‘Ruffle’ the eggs a little at the beginning of cooking – use a spatula to move the mixture about so it doesn’t stick too much in one place, tipping the excess mixture into the gaps you’ve just created. You can stop this after about a minute.
Now comes the most important part. After roughly three minutes (but use your own judgment!) the eggs will be almost cooked, and they should have just a very thin layer of uncooked egg left on top. That’s your signal to stop cooking. If you want cheese or herbs, now is the time to chuck them on.
Next, using the spatula again, fold one half of the omelette on top of the other and slide it onto a plate. The heat from folding will finish cooking the off.
Finally, now is the time to season with salt and pepper. I couldn’t believe what a difference this makes! Just adding them after cooking instead of into the mixture really brings out the flavour. Brilliant.
And there you have it. A really simple, natural omelette that tastes just like it should. Enjoy 🙂
Health Benefits – The Perfect Omelette
Eggs are more than just protein.
They also contain all the B vitamins and are high in Omega-3 (WHfoods), with the added benefit of being much lower in cholesterol than they were a few years ago.
The protein that’s included is also rich and complete – it contains all 9 of the essential amino acids.
I have also noticed that the eggs themselves make a massive difference to the omelette, or any other egg based meal for that matter. Buying organic/bio, free-range/free-land or whatever they happen to be called in your area generally mean a better tasting egg, and more importantly for me – better conditions for the chickens.
- 1 tbsp oil
- 3 eggs
- Salt and pepper
- Optional: grated cheese
- Heat the oil in a pan (non stick if possible) on a medium heat
- Crack the eggs into a bowl and mix well
- Pour the egg mix into the pan
- Using a spatula, ruffle the omelette so it doesn't stick
- Let it cook for about 3 minutes
- Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the cheese
- Fold one half of the omelette on top of the other
- Slide it on to a plate - the heat from closing the omelette will finish cooking the inside
- Season with salt and pepper (be sure to do this after cooking - the flavour comes out so much more!)
- Enjoy your perfect omelette