Chiarellos Classic Omelet Technique Recipes

CLASSIC OMELETTE

Steps:

• First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
• Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
• Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
• Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
• Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
• Optional Lowfat Fillings
• Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

CLASSIC OMELETTE TECHNIQUE

Steps:

• Break the eggs into a stainless steel bowl and beat with a whisk to a smooth consistency. Salt and pepper can be added now, immediately before cooking to allow full incorporation into the eggs.
• Heat the pan over medium to low heat. Add the butter and allow to heat to a bubbly state without burning or browning. Add the beaten eggs to the pan and immediately begin to stir the eggs in a circular fashion so they do not stick to the bottom at the same time that you shake the pan across the burners. Keep the pan moving, stirring with your spatula, so that as the eggs begin to cook and coagulate, you pull cooked egg from the outer edge of the pan over raw egg in the center.
• When the eggs are half cooked, cease stirring and shaking the pan, and now roll the raw and runny egg outward by twisting your wrist. The uncooked egg will now cook on the bottom and sides of the pan. The entire cooking process will take at most 2 minutes and experience will be the best teacher to master the classic omelette. The omelette should not brown but should stay a beautiful egg golden.
• .Give the pan 1 or 2 good firm raps on the burner and, holding the handle in one hand in an underhanded grip, tilt the handle upward and begin to roll the edge of the omelette furthest away from the serving dish towards the plate. Roll this edge of the omelette one third towards the center, begin to slide the front of the omelette out onto the plate so the leading edge becomes the seam of the omelette and is flatly on the bottom. This will from the perfect oval shaped omelette.
• To make filled omelettes, add cooked vegetables, cheese or meats to the center of the omelette just before you begin to roll the omelette for the finished plate. Always heat fillings separately and cut the meat and cheese thinly enough to be thoroughly heated by the heat from the omelette center.
• Suggested fillings: Sauteed mushrooms and goat cheese, fresh herbs; thyme, chives, tarragon, parsley, sauteed spinach, cheddar cheese and jalapeno pepper, cooked bacon or country ham ratatouille

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!