The Perfect Omelette
I posted this onto AmyLees Journey & the kitchen on the other site and I copied to here: OK - it's omelette time! For years I made really crappy omeletts....THEN I saw the worlds best omelette maker on TV - he must have been in his 80's from the States and he did this: adapted for SS 1 or 2 eggs from your allowance 1 tblsp COLD WATER - I had always used a dash of milk in the past Dash salt & pepper 1 tsp grapeseed oil NON STICK FRYPAN - omelette size or a small frypan Heat the oil in the pan & heat up your grill Whisk eggs & water in a jug with a fork to get some air in and add salt & pepper. Pour the mix into the hot pan and as it starts to set, bring in the mixture from the outer edge to the middle allowing the runny mixture to run out to the sides & set..Once its set accross the bottom and still a bit runny on the top - pop it under the grill to just set the top. It will slide from the pan, so get half onto your plate, fill with your vegges and fold over the other half with a nice salad on the side...

Sounds good, I will try the water trick...are we allowed grapeseed oil? Just wondering since we are from all over the place and Canada seems to be the most behind in allowing new thinkgs onto the plan...

My Granny taught me to add water for an omelette and milk for scrambled eggs (and half a ton of butter). I used to make great scrambled eggs, *sigh*!

Yeah, I don't even make scrambled eggs anymore, since they don't even come close to how they used to taste...but I guess that is what got me into trouble in the first place!! LOL

I had a splurge and bought a new Le Creuset frying pan at Christmas (half price on Amazon!), and it has a long heat proof handle - fantastic for finishing off omlettes under the grill.

Thanks for this omelette recipe - I tried it out the other day, and for the first time ever made a fantastic omelette! I hope my husband likes omelettes a lot - guess what we are going to be eating regularly now. :lol:

Yeh Tillymint I Loooovvvee omlettes. A little trick I learned at School cooking class was to beat the white then slowly stir in in yolk and water. Makes the yummiest lightest omlettes ever. LOL PAtty

This website has some great omelette tips and recipes too:
http://www.eggs.org.nz/recipes.php there's also a pdf recipe book.

Water certainly does the trick, and my recipe says, add 1 tsp water per egg and DO NOT STIR after adding water - no idea why but it sure makes a wonderful omelette!! :lol:

Do not stir? Perhaps it is because I stir mine so much that it ends up a bit rubbery!

Sounds a bit strange Amy Lee doesn't it? But that's what it says. Cook till just barely cooked, overcooking can cause it to go rubbery as well.

It's best to flip it out of the pan just before the egg on the top sets. Once you've folded the omelette it continues to cook so you end up with a perfect specimen.

the water in it makes it fluff up more when cooking .. yum :D