I am still practicing making a good omelette whenever I can. The very first few ones I ever did were too thin, and overcooked - I had too large a pan, and probably used too hot a flame.
Eggs should ideally be at room temperature, lightly beaten will do.
For two eggs, about 18cm pan size is good. You could use smaller pans, and have a thicker omelette. However it may be harder to cook since the bottom gets done way before the liquid parts that linger above.
The Japanese way would have the mixture stirred in the pan soon after it’s poured in. It helps create a fluffy texture.
Flame control: now I have medium or low flame - the omelette might cook slowly, but it’s better than overcooked.
From plain omelettes, variations include adding cheese, ham, and other assorted ingredients.
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Video addition and edit:
Below’s a video showing a Japanese chef cooking an omelette. He’s basically perfected his technique. You will notice that he uses a roaring flame - but since he does everything swiftly, there’s no overcooking of the eggs. After watching the video, I have adopted the same method. Of course, this chef still does it better than me.
1. Fry rice with your favourite ingredients: ham, peas and so forth are good.
2. Beat eggs with milk. Make omelette in pan.
3. Place omelette over rice in plate, serve with ketchup.
Notes:
The Japanese NHK (their public television) cooking program recommends a 18cm pan for omelette making. With larger pans, you could just increase the number of eggs - and make a bigger omelette.
For bread dough:
Strong Flour 200g
Milk 100ml
Butter 40g
1 egg
Dry yeast 1tsp
Sugar 2tbsp
Salt
Cinnamon spread:
Cinnamon powder
Brown sugar
Butter
Makes around 6 buns.
1. Warm milk, add dry yeast. Wait till mixture foams or around 10 minutes. Add egg yolk and mix.
2. Mix dry dough ingredients. Add wet ingredients and mix. Add tiny bit of salt if desired.
3. Leave dough to rise, about 1 hour or till about doubled in volume.
4. Flour work surface, and roll out dough to a flat rectangle, around 20 cm x 30 cm.
5. Spread cinnamon powder, sugar, butter on dough.
6. Roll up dough along the length.
7. Cut dough into equal pieces, around 5 to 6.
8. Leave to rise further for another 1 hour or so.
9. Bake at 180C for around 15 minutes.
Notes:
From this recipe I produced my first buns that wasn’t made from a bread-machine. Prior to the first successful batch, I botched one. Be sure to have yeast do work by having warm enough mixture — so dough can rise. (otherwise, have extra time for yeast to do work - or add more yeast).
