There is a real technique to making the perfect omelette, Mark Hix shows us how in the clip below:
Remember the proper pan is important for successful omelette making. For a 2 or 3 egg omelette, an 8-inch (20 cm) non-stick pan is the best size. It should be shallow with slopping sides to make it easy to slide the finished omelette out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelette.
Always prepare several individual omelettes, rather than one large omelette. You’ll find each will be lighter, fluffier, and easier to handle. Individual omelettes can be quickly made in succession and held on serving plates in a warm oven.
Omelettes, like scrambled eggs, cook very quickly. Always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs.
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