How to fry an omelette
Ingredients:
Eggs 2
Butter or oil
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.
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