My Mother's Cooking - How to Make an Omelet
How to Make an Omelet
My Mother's Cooking
More about Omelets
How to Make an Omelet
My mother grew up on a poor potato farm in north central Wisconsin. She was one of ten children, so when she graduated from the eighth grade she was expected to leave home and find a job. I tell her story in my Hub:
She eventually ended up in Milwaukee with her older sisters where she worked first as a waitress and later as a short order cook. It was there that she first learned many of the recipes that I have shared with my readers.
Being a short order cook meant that you had to learn a fast and easy way to make what your customer ordered and omelets are no exception. She taught me how to make a variety of omelets which I plan to share with you including an omelet of my own.
To begin with, you should use a 10-12 inch nonstick frying pan with sloping sides. I normally make individual omelets using three eggs. I don’t add water or milk, just salt and pepper and I whip the eggs thoroughly in a small bowl. The longer you whip them, the fluffier the omelet will be. What follows are the directions for making a cheese omelet, but they will also work for most other omelets
One thing that you should remember is that most cheeses become saltier and harsher tasting when heated. I recommend using a mild cheddar or Swiss cheese when you start. I found that even a relatively mild cheese like Brie, becomes bitter when heated. Also, although you can use slices of cheese, you will have an easier time of it you coarsely shred the cheese first.
Basic Cheese Omelet
3 Eggs well beaten
4 Oz. of Mild Shredded Cheese
2 Teaspoons of Butter
Salt and Pepper to Taste
- Heat the butter over high heat until it foams but does not burn.
- Add the beaten eggs and quickly swirl the pan so that the entire surface is covered.
- Reduce the heat and continue to swirl the pan to build up the thickness of the egg layer.
- While there is still a lot of soft egg left, sprinkle the grated cheese on one half of the pancake.
- Using a spatula, lift the opposite side and flip it to form the shape of a half circle.
- There should be enough uncooked egg left to seal the edges.
- Once the first side is browned, carefully flip the omelet over to cook the other side.
- If you have done everything correctly, The omelet should swell in thickness and the cheese should be melted inside.
Variations include, adding some thin slices of ham, prosciutto or salami to the cheese before folding the pancake over.
A western omelet is made with chopped ham, onions and Green peppers. These ingredients are normally mixed with the beaten eggs before they are added to the pan, but otherwise the procedure is pretty much the same.
To make a tasty sandwich, use a smaller pan and flip the entire patty or finish it in the oven. Serve on buttered toast or rye bread.
- Wash and slice the mushrooms.
- Add the butter to the pan and sauté the mushrooms until they are browned.
- Add the eggs and using your spatula lift the mushrooms and let the eggs run and set underneath them.
- Then continue on the same as for a basic omelet.
- 1. For a change of pace, core an apple and a Bosc pear and cut them into small slices as you would for fried potatoes.
- Add a tablespoon of butter to the frying pan and sauté half of the fruit over lower heat until it is cooked but mot browned.
- Then add the beaten eggs and lift the fruit to allow the egg to flow under it.
- Sprinkle the fruit with a teaspoon of sugar and a pinch of cinnamon and finish the omelet the same as for a basic omelet.
- You can substitute other fruits as long as they are not too juicy.
How to make an Omelet
How to Make an Omelet
How to Make a Western Omelet
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