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Surono Prajoga
Surono Prajoga

How To Make Perfect Omelette By Me

Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.

At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.

Reduce the likelihood of omelet-sticking angst by investing in a decent nonstick pan — and remember to preheat it. By preheating the pan for 2 minutes over medium heat, you cause the metal in the pan to expand slightly, thereby making the pan less porous and slicker so eggs have less to stick to. Adding a little butter to the pan before the eggs also helps and will give the omelet a nice golden-brown color.

To ensure even cooking, stir the eggs constantly with a rubber spatula as soon as they hit the hot pan, nudging the soft curds of egg into the center of the pan. While you’re stirring, pick up the pan and swirl the still-liquid egg around in the pan so everything is in an even layer; you may even need to flatten the eggs out a little with the spatula. Then let it all cook for a minute or two without moving anything. The bottom should be set, but the top will still look a bit wet.

The omelet is done when the cheese is just melted and the eggs look just set or a little bit wet. Keep in mind that eggs cook quickly and will continue to cook after you slide slot bet 100 gacor the omelet out of the pan. I always err on the side of a little underdone so that the interior is still moist and creamy. If you’re firmly in the well-done egg camp, cook the omelet a little longer at this stage; just keep in mind that the longer the eggs cook, the tougher they will become.

To finish the omelet, remove the pan from the heat, uncover it, and loosen the edges with the spatula. Flip half of the omelet over onto itself and slide it onto a plate. Sprinkle with tender herbs, if using. Voila! Your breakfast/lunch/dinner/midnight snack is ready!


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