Mudcat Café message #4087348 The Mudcat Café TM
Thread #165215   Message #4087348
Posted By: Steve Shaw
10-Jan-21 - 05:54 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
I take it that the sausage and green peppers were on the side and not in the omelette...?

A cheese omelette is a thing of beauty, and it's done in a trice. I'm not a big fan of non-stick, but for omelettes I have a pair of not-too-big non-stick frying pans, which are ideal. The cheese should be something like a strong cheddar and you don't need too much.

I'm not saying my way is the best or only way, but here's how I do an omelette:

Turn the heat up to very hot. Beat three eggs, not too much (very important), with some salt and pepper. Absolutely no milk. I can never understand why anyone puts milk in eggs for omelettes or scrambling. Get the frying pan very hot and drop in a knob of butter, at least an ounce. Only butter, no oil. When the butter sizzles like mad and looks like it's going to go brown, pour in the eggs and swirl to cover the pan. Leave alone for 20 seconds. Then tilt the pan and get the runny middle to come to the edge all round. There should still be some runny middle left when you add the cheese and/or flip the omelette in half. You are not making something to sole your shoes. As soon as you've flipped, turn off the heat under the pan. The hot pan will do the rest. After a few seconds turn the omelette over and leave for a few more seconds. Scoop your chips or whatever on to a warm plate and put the omelette next to them. Something green will make you feel like it's doing you at least some good. Manna from heaven in m'humble. If I have a spare bread roll kicking around, I'll have an omelette, without the cheese, for my breakfast, half of it inside the buttered roll and the other half just for greedy devouring. Keep your face over the plate and avoid company as you feast. Large mug of builder's tea essential.

My dad always overcooked everything. His idea of an omelette was to not flip it but to fry it on both sides until it was so rubbery that you could have slapped someone's face with it for sixty seconds and it still wouldn't have dropped to bits. In my teen years, when I'd copy his method, I found it to be surprisingly edible, but in no sense whatsoever do I now look back and think to myself "Now that's what I CALL an omelette..."