I love making omelettes when I have friends over.
It's easy to do, fast and economical!
Not to mention the fact that I can decorate it as I want with mushrooms, bacon bits or herbs...
But have you noticed that omelettes in restaurants are always lighter and fluffier than at home?
Fortunately, a chef friend revealed to me his tips for making tasty omelettes worthy of a 3-star chef.
Here are 7 cook's tips for making a delicious omelet every time . Watch:
Opt for preferably organic eggs and especially those that are no more than 15 days old.
The freshness of the eggs is important for a successful omelet.
Indeed, beyond 15 days, they are less fresh and must be well cooked to avoid indigestion.
However, the eggs in an omelet should not be overcooked. Hence the importance of having very fresh eggs.
Omelet lovers beat no more than 6 eggs at a time to make a good omelet.
Why ? Because its quality depends on it!
The more eggs you make at once, the more likely it is not to be successful...
Better to make several normal sized omelettes than one bigger one.
To obtain a delicious foamy omelet, add a small pinch of baking soda for two eggs.
If you use 4 eggs, put 2 pinches. And for 6, put 3.
Bicarbonate has the same role as yeast in cooking.
When cooking, it will cause the omelet to puff up.
For the omelette to be airy, also remember to add 5 cl of water while beating the eggs.
The omelette will thus gain in lightness and will also be much more digestible.
You'll see, it's crazy how a little bit of water changes the consistency of the omelet.
First of all, know that it is important to beat the eggs with a fork.
It's much better than with a robot!
Then, the important thing is to stop beating the eggs as soon as the first little bubbles appear.
If possible, cooking an omelette should be done on gas and in a cast iron pan.
If you don't have one, a non-stick pan works just as well.
Pour the eggs into a very hot pan, then lower to cook it over low heat. Unctuous result guaranteed.
Do not hesitate to lightly grease the pan with butter or vegetable oil.
Why ? Because the omelet will be much easier to unhook from the pan.
In my native Périgord, they even add duck fat!
I adore ! Try it and let me know.
