How true, bonway. I consider myself pretty good at it, but I still have failures from time to time.
My way is more of a "safe and secure" way. But the very best omelette I ever had was at a little
place - almost like a hamburger stand, and in fact I think it had been one at some time, in Peoria IL.
The guy made it right before my eyes. I ate there every morning for a week, and about day
3 he decided to "show" me how. No way could I ever make an omlette his way, which was
fast and furious.
He got his little skillet (it was very small, and had a lot of oil in it by my standards). He got it very
very hot. He stood and whisked up his eggs, furiously and immediately put them in the hot
little skillet. He shook the (loose, no sticking) eggs over that flame and very quickly flipped it over (in the air)
The omlette puffed up beautifully. At that point, he put the skillet on a very low flame, and covered it.
When making a "loaded" omlette, he threw in the pre-prepared ingredients almost immediately
as soon as he put the egg mixture in the little skillet.
This was a big, fluffy omlette, a LOT of air incorporated. The outside was perfect, never
crisp or burned. I ate there every day for a week each time I went to Peoria, and never
had one less than perfect. I've tried to duplicate it lo these many years with no success.
(How DO you spell it anyway, the spellcheck is saying I've spelled ir wrong, but I tried each of
your other ways, and it still says it is wrong. I cannot let it correct it because I have the script
blocked on my browser. Big pain, but necessary.)
Originally Posted by benway
Everyone knows how to make an omelette, but I can count on two hands the number of people I know who routinely do it perfectly.