Omelet Time

Now who doesn't like omelets. Light, fluffy, well-made sheet of eggy goodness. As I have mentioned earlier , the modest egg is the most versatile ingredient that one can work with. The Omelet is yet another display of its power to hold the sway of humans from the time it is served till the last bite vanishes down the throat and a moment more. Making this doesn't even take that much time.

The key to to making a fluffy omelet: Beat the eggs, don't stir them. Stirring just mixes up the materials. Beating incorporates air into the mixture and if the material is capable, like eggs are, the air gets trapped. Stirring at this point will only aid in removing the trapped air. You can beat the eggs using a fork or an egg-beater, in case you have one. The beater just gets the job done quicker for it allows for more air to come in contact.

The white and the yolk have different capacity for trapping air. For really fluffy omelets, beat the yolk and the white separately. Beat the whites till stiff. Add salt, pepper and hot water (about a tablespoon per yolk) to the yolks and beat. Fold the whites into the yolk mixture carefully so that the trapped air does not get released. Any spices you want to add should be added to the hot water and mixed thoroughly before adding to the eggs.

Vegetables and meat can be added either into the egg mixture or arranged on the semi-set omelet. The first method is the easier option, just fold the vegetables in, not stir them. The second method is a bit more difficult since the omelet gets cooked so quickly that you need to have everything ready next to you before you pour the eggs into the pan. One thing to remember, DO NOT OVERLOAD! Overloading the omelet will cause it to break apart.

Coming to the pan itself. Make sure that the pan is well greased. Heat the pan on medium heat. Melt butter without letting it burn. Butter adds flavour to everything, but it also racks up the calorie count.

Plain Omelet (with Onions, Tomatoes and Chillies)

Serve one egg per person. One yolk contains enough cholesterol to fulfill the daily intake requirement.

1/2 Medium Onion per egg, sliced thinly

1 Tomato per egg, sliced thinly

Couple of Green Chillies, chopped

Salt

Pepper

Method:

Beat the eggs. Mix in the vegetables.

Heat the pan. Melt some butter.

When the butter is melted, turn in the egg mixture. Swirl around so that the pan is covered with the mixture.

When the bottom is set and browned, run a spatula around the edge and under it to separate it from the pan.

Flip the omelet over and cook the other side till the mixture sets completely. It should be firm to the touch and not stick.

I'll leave you with a video of a spatula free flip that I did. Enjoy. And don't forget to keep cooking!