How to make a perfect omelette
Please rate this recipe
Recently, whilst visiting Paris, I was reminded that a fluffy omelette is an excellent and easy light lunch or dinner dish. Simple to make, I use three eggs and a tablespoon of hot water .
Omelettes are reportedly French in origin and certainly the ones we ate in various cafes in Paris were superior to any that I have tasted in Canada, the US and England. However using the hot water trick the omelettes I prepare at home are pretty darn good.
For history of the omelette see http://en.wikipedia.org/wiki/Omelette
- 3 free range eggs beaten
- 1 tablespoon hot water
- To taste salt and freshly ground black pepper
- 1/4 cup filling example: cheese/tuna/avocado/tomato/ham
- 1 tsp butter
- Crack eggs into a bowl and whisk with a fork
- Add hot water and beat eggs further. Season with salt and pepper
- melt butter in skillet and add egg mixture
- As eggs start to cook add your chosed filling(s) on one side - after about 30 to 60 seconds. Fold over unfilled side when compact enough to do so. Cook for 2 mins.
- Flip over and continue to cook for 2 minutes.
- Serve with crisp green salad.