For that perfect omelette

Amrita Prasad
Thursday, 17 August 2017

If you have ever wondered how to make the perfect omelette, follow chef Karan Tandon’s handy tips and you are likely to get it right.

An omlette is one of the simplest dishes to prepare but getting it right is not easy.  The humble dish prepared with eggs is one of the most favourite breakfasts across the globe and is healthy too. While the dish takes no time to prepare and requires minimum ingredients, it is often difficult to make an omelette which is fluffy, perfectly cooked and doesn’t break while flipping. 

If you have ever wondered how to make the perfect omelette, follow chef Karan Tandon’s handy tips and you are likely to get it right.

An omlette is one of the simplest dishes to prepare but getting it right is not easy.  The humble dish prepared with eggs is one of the most favourite breakfasts across the globe and is healthy too. While the dish takes no time to prepare and requires minimum ingredients, it is often difficult to make an omelette which is fluffy, perfectly cooked and doesn’t break while flipping. 

“The trick is to know the ideal temperature to cook the eggs. Omelette is supposed to be a simple dish and adding too many ingredients can sometimes result in an undercooked or overcooked omelette, and can also result in breakage while cooking or folding. Keep it simple and observe it well when preparing,” suggests Karan Tandon, sous chef at Indian Tadka restaurant, Mumbai.  

The use of right utensil and the quantity of oil are also important. “Many make the mistake of using a steel or an alloy pan to make an omelette but the best results come when you cook it in a non-stick frying pan. It prevents the omelette from sticking at the base of the pan and also saves it from becoming too hard,” says Tandon who advises that the size of the pan is of great importance if you are aiming to make flawless omelette. He advises, “Use a small pan to make omelettes and do not cook more than two eggs at one go. Using a large pan will make your egg thin and further increase the chances of breaking while turning or folding it.”

Butter works like magic for omelettes. Mixing some melted butter while whipping the eggs will give the omelette an amazing richness and a great flavour too. “However,” cautions Tandon, “while heating the butter/ oil to cook, make sure you do not overheat it lest it burns the omelette. Keep the flame over medium to high heat. If you are using butter, wait till the butter starts foaming. But make sure you do not burn it else the omelette will turn brown.  An omelette should be yellow and not brown.” Use a wooden spatula to turn and fold your omelette.

Besides consciously beating the eggs for a long time to attract more air that lends fluffiness to the omelette, using eggs at the right temperature also makes a lot of difference. “Never use eggs that have been just taken out of the refrigerator. Wait till they are at room temperature. Cold eggs take longer to set and this may result in overcooking resulting in losing the fluffiness,” he says.

The trickiest part is to make it without breaking it. Says Tandon, “Use your spatula to stir the eggs gently in a circular motion until slightly thickened. Lift the edges of the omelette and tilt the pan slightly to allow the uncooked egg to run to the edge of the pan and the top is barely set. Shake the pan gently to loosen any egg from edge, then slide the omelette to the edge of pan. Holding the pan above the plate, tip it so that the omelette slides off onto the plate with ease.”
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