How To Make Omelets

Omelets are easy to make

Omelets, are one of the most useful egg dishes, is quick, quite easy to make and delicious whether plain or stuffed.

Secret of making omelets

The secret lies in using really fresh eggs and a good omelet pan, which should be kept for omelets only. If the pan is used for frying other foods, it has to be washed, which can cause food to stick.

A true omelet pan is made either of thick aluminium or cast iron, with or without a non-stick finish. The characteristic of the omelet pan is its curved edge, which makes the omelet easier to turn out and gives it a better shape.

Omelet pan size

Omelet pans come in different sizes, but a 7-8 inch diameter one is a good size and will take 3-4 eggs, which are usually enough for two people. A large heavy pan is more awkward to handle and the omelet itself is not easy to manipulate.

Preparing omelet pan for use

When buying an omelet pan, treat it before use as follows: wash it well, dry and cover the bottom with salad oil. Leave for at least 12 hours, then heat oil to frying point; remove from heat, pour off oil and wipe pan thoroughly with absorbent paper.

The inside of the pan should not be washed after each use, but wiped with a damp cloth dipped in salt. This will season the pan and prevent an omelet from sticking.

Types of omelets

There are two types of omelet. the plain or French omelet and the fluffy or souffle one. French omelets which are generally savoury ones, either plain or stuffed; can be served as a first course or as a supper dish.

Read more Italian traditional food related articles here

Copyright © 2010 All Rights Reserved Worldwide. Italian Traditional Food

You may not reprint articles from this website without the written permission of the site owner.

Disclaimer: Articles on this Website are provided for information purposes only. Italiantraditionalfood.com does not accept any responsibility or liability for the use or misuse of the article content on this site or reliance by any person on the site's contents.