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How to make a perfect omelette

Updated on September 22, 2012
A fluffy three egg omlette makes an easy and nutritious lunch or supper.
A fluffy three egg omlette makes an easy and nutritious lunch or supper. | Source

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Omelette

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

Cook Time

Prep time: 5 min
Cook time: 5 min
Ready in: 10 min
Yields: one omelette

Ingredients

  • 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
Melt butter in a skillet and pour in beaten egg mixture.  Cook for about 20 seconds
Melt butter in a skillet and pour in beaten egg mixture. Cook for about 20 seconds
Add filling to one side of the cooking egg mixture
Add filling to one side of the cooking egg mixture | Source
After adding filling to half the omelette foldr remaining egg over filling and cook for one to two munites.
After adding filling to half the omelette foldr remaining egg over filling and cook for one to two munites. | Source
Flip over the entire omelette, cook for further one to two minutes and then remove fom pan
Flip over the entire omelette, cook for further one to two minutes and then remove fom pan | Source

Mehtod

  1. Crack eggs into a bowl and whisk with a fork
  2. Add hot water and beat eggs further. Season with salt and pepper
  3. melt butter in skillet and add egg mixture
  4. 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.
  5. Flip over and continue to cook for 2 minutes.
  6. Serve with crisp green salad.

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    • Jackie Lynnley profile image

      Jackie Lynnley 4 years ago from The Beautiful South

      Does look fast and sounds delicious! Thanks you!

    • Lizam1 profile image
      Author

      Lizam1 4 years ago from Victoria BC

      Jackie Lynnley - you are welcome. The quality of fresh free range eggs is important to the taste.

    • profile image

      Pooja 2 years ago

      - Esther,The photos are amaizng and beautiful! You and Shem were wonderful to work with on Allison and Josh's wedding day!I cannot wait to see the rest of the images in two weeks.Hope to work with you, again, soon!AnnaMarie Wintercorn, MBCMaster Bridal ConsultantElegant Weddings and Events

    • profile image

      Nana 2 years ago

      Julie Burkard - Allison,You made the most beautiful bride, and Josh is very hamnsode as well. Your pictures made me cry. The photos were incredible. I thank your for sharing them with me.CongratsJulie Burkard

    • dianetrotter profile image

      G. Diane Nelson Trotter 8 months ago from Fontana

      Sounds great but don't put tuna anywhere near my food!!! I've got to look at your other recipes!

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