Omelet, Plain
A classic, rich omelet prepared in the Anglo-Indian style. This recipe uses the traditional technique of agitating the eggs in the pan to create a fluffy, lumpy texture before shaping into a semicircle. While the original calls for a substantial amount of butter, this modernized version suggests a more manageable quantity while retaining the richness.
Ingredients
- 6 whole Large eggs
- 3 tbsp Unsalted butter (Original recipe calls for 4 ounces (approx. 8 tbsp), which is very rich. Use 3 tbsp for a modern balance, or more if preferred.)
- 0.5 tsp Salt (Adjust to taste)
- 0.25 tsp Black pepper (Freshly ground)
Instructions
- 1Crack the eggs into a mixing bowl. Beat them vigorously with a whisk or fork until they are frothy and well combined. Add the salt and pepper and mix briefly.
- 2Place a frying pan over medium-high heat. Add the butter and allow it to melt completely. Wait until the butter begins to sizzle (frizzle) and foam, indicating the pan is hot enough.
- 3Pour the beaten eggs into the hot pan. Immediately begin scraping the bottom and edges of the pan with a tablespoon or spatula, moving the cooked egg toward the center to allow liquid egg to fill the gaps. Continue this agitation until the mixture becomes lumpy and about two-thirds of the egg is set, while the rest remains slightly liquid.
- 4Reduce the heat slightly by lifting the pan off the burner or turning the flame down. Push the omelet mixture to one side of the pan, shaping it into a compact semicircle. Let it sit for a moment to set the bottom.
- 5Tilt the pan slightly to allow the heat to reach the thicker parts of the omelet. If the top is still too runny, you can cover the pan with a lid for 30 seconds or tilt it near the heat source. Once fully set but still moist, slide the omelet carefully onto a hot serving dish.