Friday, August 29, 2008
Secrets of Making a Good Omelet
The picture above was actually taken in January, during my early days of blogging. It was an early attempt at food styling. Original post here. Whether we, food bloggers admit it or not, we do take a whole lot of effort to present delicious food pictures for the blog. Which is not often the case when we present everyday food for our families. Shhh, don't tell. :) Anyway, one thing good about blogging is that now, I am trying to present food "beautifully" to my family, to encourage the kids to eat more; whereas before, I would just dump all the food in the serving plate... :)
Back to Omelets. Do you know that I used to spell Omelet as Omelette? And I thought that was the correct spelling, until the spell-check function of blogger informed me that was wrong. Maybe that is the way French spell it? Does not "omelette" sound more sophisticated than "omelet?" :) Anyway, since this blog is in English, I better stick to Omelet.
Omelet is a very versatile food. If you cannot decide what to cook, just cook an omelet! If there are left-overs in the fridge, cook them in an omelet. At least that is what my grandmother used to do. That is why we always have trays of eggs in the house at any given time.
How do you prefer your omelet? What do you consider a good omelet? For my family, there are two factors. One, the filling should be healthy, a combination of meat and vegetables. Two, the egg should be soft, moist, fluffy and tasty; not hard nor dry.
The fillings are easy enough, you can just combine whatever ingredients you have on hand, season them according to the taste you prefer. If you're an omnivore, add lots of meat. If you're a vegetarian, you can limit your fillings to your veggies. That is how versatile this omelet is!
The secret of making a good omelet is in the cooking of eggs! That is, if you want soft, moist, fluffy and tasty eggs...
For reference, the original recipe of the Ham Omelet can be found here.
Secret No 1. Before cooking, add a dollop of cream or milk into the beaten eggs, and beat like crazy. :) The more air that is incorporated into the egg, the fluffier it is going to be. Cream makes the eggs, well, creamier, richer, tastier and moist.
Secret No 2. Slowly cook the eggs. Cook the eggs in low fire, scatter the filling ingredients on top of the "still-cooking" eggs and wait for the omelet to set. This might take as long as 15 minutes, but it is going to be worth the wait, I assure you.
Secret No 3. Since we like our omelets to be cheesy, choose good quality mozarella cheese. This will provide the chewy, gooey texture. Omit this step if you do not like cheese.
That is our family secret recipe, handed down by my grandmother. She still has some more egg recipes that I want to share (So please watch out for those!)
This post (with the original post here) will be joining Sangeeth's 101 Omelet Recipes. If you have omelet recipes you want to share, please check out her invitation to the 101 Omelet Recipes. :)