There is something magical about a well-made omelette; the soft texture and golden-yellow color, the additional ingredients dancing in perfect harmony, the taste of heaven… The best breakfast anyone could wish for. You think a meal like that can be made by anyone (and we are talking about omelette here and not scrambled eggs)? Of course, it can, but only if you put enough thought and effort into it.
Omelettes are delicious even when seasoned with nothing but salt and pepper, but we can all agree that omelette and cheese make an ideal marriage. So let us go on this road of discovering how to make an omelette with cheese together.
Before You Start Cooking…
Before you even think about breaking and whisking the egg for this dish magnificent in its simplicity, it is essential to know the basic prerequisite of a good omelette. It is using a proper skillet, and by “proper,” we mean a nonstick skillet. It will make not only the cooking process easier but also the tricky part that is sliding the omelette on to the plate when it’s done.
How Long You Need To Cook The Omelette?
Also, another secret to a well-made omelette is to cook it until it appears just underdone. The top of the omelette should look a bit wet, while the bottom should be dry and firm, only then you need to fold the omelette. Most frequently, a dish like this shouldn’t take more than two minutes to be cooked. However, if you are adding fillings, some of them need to be previously cooked or re-warmed, so that you can pour them onto the omelette when the cooking is nearly over and then fold it.
The Art Of Whisking Eggs
It’s just stirring the eggs really fast; how hard can it be? If this is your first thought upon reading this subtitle then, boy you are in serious omelette delusion. A lot of people just use a fork and give the eggs a couple of gentle whisks back and forth, but that’s not an omelette, those are scrambled eggs. For a well-prepared omelette, you need to whisk it good, long, strong, back, forth, up and down, until the texture is consistent and the mixture homogenous. There shouldn’t be any strands of yellow or white visible.
If cheese is your filling of choice, you should know how to choose the best of them all. Some of the best cheese types for omelette are Morbier, Comte, Parmigiano Reggiano, Gruyere, and Fontina.
Also, it is essential to know when to put cheese in your omelette. The answer is just a few seconds before you are ready to remove it from the skillet. Finally, there is a difference between grating the cheese and chop it into cubes. If you grate it, it will melt better and be more consistent with the omelette. If you prefer to taste the texture of the cheese, chop it into tiny cubes.
The Most Frequent Omelette Mistakes
Considering it is such a simple dish, an omelette is a meal that can be ruined by the tiniest mistakes. Here are some of the most frequent and fatal ones:
- Adding milk for the texture: No, just no. Omelette is made of eggs and nothing but eggs. If you add milk, yogurt or water, the omelette will turn out slimy or fall apart.
- Making an omelette for the crowd: An omelette made of ten eggs is called a frittata. An omelette should be made of two, three eggs the most, because it needs to be thin. If you need to make an omelette for more persons, sorry to be the one to inform you, you need to do it out of several times.
- Going for the big pan: A classic two-three eggs omelette should be made in an 8-inch pan, or else it will be too thin, and the fillings will go through it. Besides, even if you make an omelette with more eggs (which is, as we said a no-no), a big skillet is difficult to maneuver.
- Cooking over high heat: High heat will make the omelette’s bottom overcooked and top undercooked – the worst combination.
- Not touching the omelette until it’s done: Omelette needs to be constantly moving to be evenly baked and easily removed from the pan.
- Going overboard with the feelings: Eggs are the basics, the filling is just an extra that shouldn’t take over the entire dish. Also, if you put too many fillings, they can be too heavy for the thin omelette and break it apart.
A Recipe For The Classic French Cheese Omelette
A classic cheese omelette has a silky exterior that cradles a tender interior with a hint of melted cheese. Here’s how to make it.
- 3 eggs
- Salt and pepper to taste
- 1 tbsp. unsalted butter
- 1 ounce grated cheese
1. Whisk the eggs in a medium bowl, with a fork or a whisk, until the last trace of yellow and white strands are gone.
2. Melt the butter in an 8-inch nonstick skillet. Wait until fully melted, but not brownish.
3. Add whisked eggs and stir rapidly with a wooden spoon or a nonstick-suitable utensil. Shake the skillet all the time to agitate eggs. Move the spoon all around the skillet to break up curds. Scrape the curds from the bottom of the pan as they form. Stop stirring when the mixture is soft and consistent. Leave for about one minute for it to come together nicely.
4. Use the spoon to gently spread the blend in an even layer.
5. Scatter the grated cheese all over the egg.
6. Remove from heat when the top surface becomes nice and creamy.
7. Hold the pan over a plate and turn the omelette out onto it, so that it gets a cigar shape.
8. If you don’t get the right shape, just use a kitchen towel to shape it: lay it over the omelette and adjust its shape and positon.
9. You can also fold the omelette in half while in the pan.
There is a thin line between an omelette and scrambled eggs. No one is trying to say scrambled eggs are bad, but hey, in the world of chefs, scrambled eggs are a participant of Master Chef and omelette is Gordon Ramsay in person. Now that you have read this guide you are ready to try out your new skills.
Just remember, (almost) nobody can make the perfect omelette the first time, it’s a matter of practice, so start with your next breakfast. What’s there to lose, other than hunger?