How to make the perfect omelet

Omelettes are one of the fastest and most nutritious meals you can make and are great when time is limited. They can be plain or stuffed with just about everything else, but many people just seem to get the simple process of cooking it all wrong.

The perfect omelet, first you get a good omelet pan of quality required, preferably with a thick base and a metal handle - non-stick commercial species are ideal.

The decision to omelet

For aperson, take two (three if the eggs are small), the eggs and beat in a sturdy plastic or stainless steel mixing bowl with a little 'salt and freshly ground black pepper (optional) herbs.

For a fluffier omelet soft add about the equivalent of half the volume of the eggs with the milk into the bowl and stir.

Put a little 'sunflower or vegetable oil in omelet pan (about 1 cm in diameter) and put the pot on the fire with the maxi-electric or gas.The secret is to make sure the oil is hot and just beginning to smoke, but do not burn, before pouring the egg mixture.

After pouring the mixture, stirring the egg with a fork in a figure eight motion, while still in high heat. Do this for 10-15 seconds or until most of egg mixture is cooked at 75%.

At this stage, there is still a little runny egg mixture into the pan, tilting pan so back and forth until all the holescompletely covered. Turn the heat down very low and continue cooking for another 15-20 seconds.

At this stage we want to make sure the frittata is not attached to the bottom of the pan, but can move almost Friday and can not find a number of non-stick pans that you need to release the frittata from the pan bottom, to name but a spatula or spatula gently around the perimeter of easy to get rid of the pan bottom and sides.

A good tip is to tilt onlythe pan away from you, while touching the handle head with a closed fist. This movement makes the cake and pour it over the edge of the pan. Now you can fold the omelet in thirds. Use the spatula to fold the omelet over a third of the way into the pot, and the rest returned to the fold.

As a filling for omelets, such as cheese, chicken or pre-cooked bacon and mushrooms, for example, do this just to fill the stadium folding.During cold cheese will melt when the omelet is folded.

Hold a plate over the pan omelet, you can now lift the omelet on a plate to serve. This type of closed when folded omelet will continue to cook for about 10-15 seconds longer makes the ideal consistency for serving.

The whole process takes no longer than 45 seconds to 1 minute.

Some people prefer an omelet baked with the filling evenly distributed and flat as a pizza to serve.Others prefer the pancake with the filling inside and only folded in half. In both cases, it is more a place than it seems' as you like. "

Now go and impress your friends, too, with these tips on how to make the perfect omelet. Have fun!

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