How to Make Omelettes

Omelettes are a versatile dish and may be served as a snack, breakfast dish, starter, or main course dish for lunch, dinner or supper.

There are two types of savory omelette:
(a) oval in shape or folded;
(b) flat round shape.

A number of points should be borne in mind when preparing any omelette:
(a) Three eggs are necessary to produce a reasonable size omelette, although two eggs may be used. However, producing a two egg omelette in a standard size commercial omelette pan is rarely successful.
(b) Never add water or milk to the eggs with the intention of stretching the ingredients. A small amount of water, however, say 1/4 tsp, to each three egg mixture helps to break them up.
(c) Always season the eggs with salt and pepper.
(d) Use a fork to beat the eggs vigorously, as using a whisk may change the characteristics of the omelette by incorporating too much air.
(e) Never use an aluminium basin to beat the egg mixture in as it may affect the color of the omelette. A plastic or stainless steel bowl is preferable.
(f) Beat the mixture vigorously until the white of the egg is completely integrated into the mixture. The finished omelette should be completely free of egg white streaks.
(g) When making savory omelettes do not beat or whisk the egg yolks and whites separately, as is sometimes done, with a view to making the mixture go further. The result is a rubbery textured dish.
(h) When making large numbers of individual omelettes a bulk egg mix may be produced, in which case the proportionate amount of water and seasoning is added. It may be whisked either by hand or machine and it is prudent to pass the mixture through a conical strainer before use. A ladle of 180 ml capacity is used to ensure the correct size of omelette is produced (i.e. made with three eggs).
(i) When large numbers are required, one large omelette for up to eight people may be produced, in which case the same principle as in (h) applies.
(j) Care of the omelette pan is essential. Washing the omelette pan can make the omelette stick and tear.
(k) Always wipe out an omelette pan with a dry cloth each time an omelette has been made before proceeding to the next.
(l) If the omelette is turned out onto a silver flat dish and left, even for a couple of minutes, the omelette and dish will begin to discolour.
(m) Omelettes should not be kept with the intention of reheating them at a later stage. It is possible, however, to reheat an omelette in a microwave oven or by using a cook-chill system.

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