2 (or 3) eggs, and 2 (or 3) TBS. water. Mix well
1 TBS. butter
For fillings, go through the alphabet of foods (any kind of cheese, cooked meats, veggies, herbs, sauces). An omelet is an envelope, once you make the envelope, ANYTHING can go inside. The omelet is to be cooked hot and fast, in less than 2 minutes.
The technique (“How-To-Make-an-Omelet”): Use a non-stick skillet (8 or 9”), put the butter (less than a TBS) in, and heat until the pan is VERY hot, too hot for frying or scrambling. Dump the blended egg and water into the skillet. It should sizzle. Wait a few seconds for “big bubbles” to begin to arise from the bottom, then tilt the skillet severely to one side, holding the mass of egg on the opposite side so it won’t fall out. Continue around the four sides, tilting, holding back the cooked eggs and allowing the uncooked egg to flow toward the waiting, bare, hot skillet surface. Cook until there is no more uncooked (liquid) egg.
Point the handle of the skillet at your middle, and imagine a line through the skillet, dividing it in half. If you’re right-handed, put your cheese, bacon, onion, black olives, whatever . . . on the left side. Opposite for the lefties. Pick the spatula back up and fold one side over the other. Lay down the spatula, pick up a plate, and with a twist of the wrist, turn the omelet “upside down” onto the plate Garnish with sour cream, salsa, bacon curls, snipped herbs . . .
Do it within 2 minutes, if your ingredients are all ready, it can be done in 1 minute. If you forget the technique, call me at (573)874-3138!
What to put into an omelet, A-Z: Anchovies, Broccoli, Clams, Duck, Elderberries, Frankfurters, Goulash, Herbs, Ice Cream, Jelly, Kohlrabi, Lobster, Mushrooms, Noodles, Onions, Peas, Quince, Rice, Sausage, Turkey, Uruguayan Green Beans, Vegetables, Water Chestnuts, Xerophytes, Yogurt, Zucchini.
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