Whip up a real good omelet!

By on May 1, 2014
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Screen shot 2014-05-10 at 8.00.13 AMBored of the regular scrambled egg?  Spice up your mornings with these delicious iron-packed omelets for breakfast or  weekend brunch. These egg recipes can be enjoyed any time of the day and are guaranteed to put a smile on everyone’s face.

Do’s and don’ts for a successful omelet
1. Do not use cold eggs straight out of the fridge. Warm up the eggs first by soaking them in warm tap water for a few minutes.
2. Only use a 7-8-inch omelet pan except for Spanish omelet requiring a 12-14 size skillet.
3. Brush the surface with oil and add a thin slice of melted butter to give your omelet some milky flavour.
4. Heat pan on medium. (Only do so when all your ingredients are cut, prepared and ready to go).
5. Beat your eggs when ready and always season it with salt and pepper before it goes to the pan.
6. After pouring your beaten eggs on to the pan, you will see that the edges cook faster than the center. Using a rubber scraper, push that lightly on to the center. Do not put your heat on high. It will only overcook the outside and undercook the core.
7. Put all the ingredients you want to go with your omelet when the top is slightly wet and fold.

For starters, you will need a small, non-stick skillet and a heat-resistant spatula.  Bon appetit!♥

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