Here’s a classical way of preparing luscious, soft and flavourful omelettes, (a technique that was known before the Teflon pan was invented). Teflon destroyed omelette making. No matter what temperature, or your cooking technique, nothing sticks. So, as a result, the omelettes made in Teflon (or other coated) pans often come out pretty dry and leathery…needing lots of repair with sauces.
First start with getting your eggs and a measuring cup (our anything with a pour spout)
Beat eggs with a fork. Add salt and pepper
Get a bit of water for adjusting the consistency of eggs. Add three tablespoons water, to get a better pouring mixture
Add plenty of fat to pan. About 2 tablespoons bacon grease. Crank up heat to melt grease and get it hot
Slowly pour egg mixture, starting at center, and spiralling outwards. Only pour enough to cover bottom of pan with thin layer of eggs
Swirl pan to allow hot grease floating on top of omelette to cook the top. This technique allows both top and bottom of omelette to cook at the same time
With a spatula, start rolling up the omelette. If you want, you could add toppings (cheese, ham, veggies) before rolling them up
Here’s what a completed omelette looks like
Add more fat to pan as needed, and continue making the other omelettes
This is what it looks like eating them plain
However, you can chop them up into strips and make fettuccine. You can add tomato sauce, pesto, cream, etc…so many choices! Add them to bone broth or pho, too!
Here’s a simple but delicious technique…just add grated or shredded parmigiano reggiano (Parmesan)
The perfect bite: omelette fettuccine with shredded parmigiano reggiano
