14 thoughts on “The Perfect Omelette

  1. Disasta

    It’s inadvisable put salt into eggs before cooking as it makes them rubbery.

    I mix the eggs on the pan, less even colour is nice.

    1. Drogg

      I like to use a salty cheese instead of adding salt to the egg mix, the dublinner vintage is great for omelettes.

      1. Spaghetti Hoop

        Feta and goats work well.

        There are some fine omelettes and some bad omelettes to be found around town on a weekend. I must research this more.

        1. Drogg

          There is a place in Clonskeagh beside bombay pantry doing nice omelettes. Had a black pudding and pine nut omelette there recently and it was amazing.

    1. Spaghetti Hoop

      Wonderfully written. Thanks for the link. The book I will buy as a gift for a foodie relative.

  2. Jean Pierre

    You don’t flip an omelette for Christ’s sake. And if you fry the filling in the same pan you cook your omelette in it will look horrible.

    1. mauriac

      no flipping flipping needed just lower the heat and wait.the point is to have cooked outside & slightly gooey inside.use bits of ham,thin sliced tomato & loads of cheese so no prefrying either.bit of water in the eggs makes it lighter too.no salt.plus if you have a good non stick pan and a level cooking surface you don’t have to do the scraping bit either.basically that cartoon is totally wrong.

      1. mauriac

        nope.just add the filling,fold and whack up the temp for a few secs to melt the chesse..gas is handier for instant heat ..

    1. andyourpointiswhatexactly

      Yummo to both. Jeekers, I’d ate a nun’s arse through a convent gate, I’m so hungry after watching that.

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