Omelet, Plain (Another Way)
A classic 19th-century method for preparing a plain omelet that emphasizes a creamy texture. Unlike fluffy omelets, this technique avoids beating air into the eggs, instead gently mixing them and scrambling in the pan before letting it set like a pancake.
Ingredients
- 6 whole Eggs, large (Preferably at room temperature)
- 2 ounces Butter (Approximately 4 tablespoons or 60g)
- 0.5 tsp Salt (Adjust to taste)
- 0.25 tsp Black pepper (Freshly ground)
Instructions
- 1Break the eggs into a basin or mixing bowl. Add the salt and pepper. Mix the yolks and whites gently until combined into a single color. Do not beat vigorously; avoid creating froth or air bubbles. If the eggs are very cold, you may warm the bowl slightly to help them mix without beating.
- 2Place the butter in a frying pan over medium-high heat. Allow it to melt and heat until it sizzles or 'frizzles'.
- 3Pour the egg mixture into the hot pan. Immediately scrape the bottom of the pan quickly with a spoon or spatula in every part, causing the mixture to get lumpy (similar to the initial stage of scrambled eggs).
- 4Reduce the heat (slacken the fire). Stop stirring and let the mixture set in the pan like a pancake. Watch carefully until it is nearly set but still has about a dessertspoonful of liquid egg remaining on top.
- 5Fold the omelet in half into a semicircle. Use the remaining unset liquid to seal the edge where the two halves meet. Slide the finished omelet onto a hot dish using an egg-slice or spatula.