Omelettes are simple to make by whisking eggs, cooking in butter, and adding fillings like cheese, vegetables, or meat. The traditional method involves folding the omelette in half and allowing the inside to cook less. Champignons omelettes are a French-style option with mushrooms, panna cotta, chives, and peppercorns.
Omelettes are beaten eggs folded over on themselves. Often omelettes wrap cheese, vegetables or meat. Usually the inside is a little less cooked than the outside, which has a light crust on it from being cooked in oil or butter.
Cooking omelettes is quite simple. First you preheat a frying pan and melt some butter in it. Then whisk some eggs. Most purists recommend cooking only two eggs at a time in omelettes, to ensure the best texture. The eggs should be beaten at a slight angle for about two minutes, or until they are even in color and slightly frothy. A tablespoon of water for each egg can be added to the mixture at this point for a lighter texture and a pinch of salt can also be added.
As soon as the butter starts bubbling on the pan, the mixture should be poured evenly into the pan. The sides should be pressed down quickly to make sure there are no eggs stuck to the edges. The omelette can then be left for about a minute to cook. If you add cheese, vegetables or meat, they should now be sprinkled on top of the flat egg tart. As soon as the egg solidifies, the heat should be turned off and one side of the omelette should be folded over the other side. The omelette can now continue to melt or heat the ingredients inside under its own heat and is ready to eat.
Omelettes prepared this way are quite light and fluffy and shouldn’t be overcooked. It’s important when making omelettes to make sure you don’t beat the egg mixture originally, as this will ruin the texture of the omelettes. It’s also important not to overcook the eggs once they’re placed on the pan. Some people like to flip the entire body of their omelettes to cook both sides before folding it over, but the traditional way of making omelettes allows the inside to cook a little less.
Anything can be put into omelettes to make a filling. Traditionally the most used meat is ham, with small cubes or shreds layered on top of eggs, sometimes with green peppers or onions to make a simple omelette. Most people also add cheddar or jack cheese to their omelettes, even if no other filling is used. The flavors of these cheeses complement the flavors of the eggs and add some stringy texture to the fluffy texture of the omelet itself. Slightly more refined omelettes are the Champignons omelettes, French-style omelettes made with mushrooms. These can use any type of mushroom and usually also add some panna cotta, chives and peppercorns.
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