Cooking an omelette is a very personal matter. Some like their omelettes runny, others like them rock hard. The classic way is for the egg to lightly firm on the outside but less well cooked in the centre.
When it comes to fillings, the simplest solution is to have the omelette without any filling and that's a very tasty option. Ham though makes an excellent filling because it is slightly savoury and salty. Minimal preparation of the ham is required, either cut it into slices or small chunks.
|1 slice of ham|
|Salt and pepper|
|A knob of butter|
|Two spring onions|
|One firm tomato|
Break the eggs into a bowl. Mix with a fork for about 30 seconds.
Place the frying pan on a medium heat and add the butter.
Slice the spring onions and chop the tomato into small chunks.
Slice the ham into strips.
When the subject of cooking omelettes comes up for discussion, additions such as milk, cream and other ingredients are often suggested. Our view is that eggs by themselves do just fine and why bother to complicate matters with anything else.
The method for mixing up the eggs is also up for discussion. We definitely prefer minimal mixing. Use only a fork and mix the whites and yolks for 20 seconds or so. Any further mixing simply results in an omelette with minimal texture.
The final word on cooking an omelette is always about what to do with the eggs after they have been poured into the frying pan. The classic, but very simple method is definitely the best. Add the eggs to a pan on a medium heat, leave them for 20 or 30 seconds and then draw up some of the partially cooked eggs into the centre of the pan. At the same time let the uncooked liquid egg run into the edge of the pan, keeping the pan base covered with egg. This ensures that the omelette is evenly cooked and silky on the inside.
Whilst on the subject of omelettes, mention must be made of how good or bad eggs are for your health. Recent research indicates that eggs, as part of a balanced diet, are an excellent food. But we are no experts so we refer you to this article by the British Heart Foundation for up to date and impartial advice.
Recipe by David Marks.
Pour the eggs into the pre-heated frying pan and let them fry for 20 seconds.
Draw up some of the egg around the edges of the pan into the centre of the pan. Let the more liquid egg run in to cover the exposed part of the pan. Do this three or four times.
When the omelette starts to set, this will take about three minutes, lay the ham over one half of the omelette.
Using a spatula, flip the half of the omelette with no ham on it over the ham covered half.
Cook for thirty seconds more. Slide the omelette out of the pan onto a plate and scatter the topping over the omelette. Eat immediately.