Omelets (Basic Method)
General instructions and method for preparing a well-made omelet, emphasizing the importance of using a copper or thin iron pan for quick heat conduction. This recipe represents the foundational technique for the omelet section.
Ingredients
- 3 large Eggs (Fresh)
- 1 tbsp Butter (For frying)
- 1 pinch Salt (To taste)
- 1 pinch Black pepper (Freshly ground)
Instructions
- 1Select a suitable omelet pan. As noted in the original text, a copper pan tinned inside is best because it conveys heat quickly. Alternatively, use a thin, inexpensive frying pan which also conducts heat rapidly.
- 2Break the eggs into a bowl. Add salt and pepper. Beat the eggs thoroughly with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
- 3Place the pan over high heat. Add the butter and let it melt and foam. Once the foam subsides and the butter is hot (but not brown), pour in the beaten eggs. Stir quickly with a fork for a few seconds, then let it set slightly. Tilt the pan to distribute uncooked egg. Fold the omelet and slide onto a plate while the center is still slightly soft.