Dermoerder at 16:42, 13 October 2006

2006-10-13T16:42:03Z

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Submitted by [[:category:derMoerder's Recipes|derMoerder]]
[[category:derMoerder's Recipes]]
[[Category:Eggs]]
[[Category:Breakfast]]

This is a classic rolled omelette. Hopefully the gist is communicated through this article but it all comes down to practice. Give it a few tries and it'll become second nature.

<center>[[Image:omelettefin01.jpg]]</center>

== Ingredients (Serves 1) ==
*3 Eggs
*1 Tbsp Butter
*Salt TT
*Black Pepper TT
*Dab of butter to lustre

== Equipment ==
*Nonstick Pan (8in)
*Wooden Fork or something else with tines that won't scratch the pan

== Procedure ==
<center>[[Image:01omelette.jpg]] [[Image:02omelette.jpg]]</center>

*Crack three eggs into a bowl.
*Toss in a heavy pinch of salt and a few grinds of pepper
*Mix the eggs with a fork or whisk. Do a very thorough job! The white spots in the final product are uh... left there on purpose, to show what happens from not homogenizing the eggs enough.
*Melt the butter on high flame until foaming and pour in your eggs.

<center>[[Image:03omelette.jpg]] [[Image:04omelette.jpg]]</center>

*Immediately scramble the hell out of the eggs with your non-abrasive fork-type device. Do not stop.
*Make sure you fold the eggs in off of the sides as thin layers start to cook; we're not ready to roll yet.

<center>[[Image:05omelette.jpg]] [[Image:06omelette.jpg]]</center>

*This is a matter of practice and knowing when to stop, but when there's not mostly liquid egg in the pan and the bottom stops sealing up right away, it's time to roll the omelette. This is a matter of delicate timing as you want a cooked omelette but it should still be runny in the middle when it's all plated.
*Bang the pan on the stovetop a bit and give it a good jerk, whatever it takes to get the omelette to move to the edge.
*That's it, the pan is no longer on the heat.
*Holding the pan at an angle, start to roll the omelette in on itself with your fork. Now is the time to put in any fillings; this particular omelette got some caramelized onions and gruyere cheese.

<center>[[Image:06zomelette.jpg]]</center>

*Take an underhand grip on the pan's handle at this point so you can flip it onto the plate without having to flip onto your head.

<center>[[Image:07omelette.jpg]] [[Image:08omelette.jpg]]</center>

*Now with your omelette out on the edge touch it down on the plate and flip your pan, placing the omelette.
*You may notice the omelette in this first photo has browned. I dare you to cook an omelette and photograph the process with your ''mouth'' without browning the eggs. I simply cooked a second omelette for the plating photos. A browned omelette can still be tasty but the outside gets a little bit leathery and this is not desireable.

<center>[[Image:09omelette.jpg]]</center>

*Rub the last bit of butter on the omelette to give it a nice healthy shine, top with a tsp of whatever filling it has, and you're all set.
*Your omelette should be smooth and consistent, with a sort of football shape. It should also be delicious.

<center>[[Image:omelettefin01.jpg]]</center>

Rolled Omelette - Revision history

Dermoerder at 16:42, 13 October 2006