The chef reveals: The mistakes we make when we fry an omelet
Almost all of us fry an omelette when we're short on time because it's a pretty simple preparation, but British chef Marcus Waring explains that making a perfect omelette avoids some very common mistakes
The chef reveals: The mistakes we make when we fry an omelet
In the video - the world's largest omelet made in Turkey in 2010
We don't all know how to cook, but almost all of us know, or at least we think we can make an omelette. When we don't have too much time and will, we throw two scrambled eggs into the pan, put some spice and safe to play it - but the result is not always satisfactory and in many cases we will get a viscous omelette and no taste. But don't worry, Marcus Waring, the expert chef who hosts the UK Master Chef program, has published a book in which he revealed three major mistakes we make while making an omelette.
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To the full articleMake an omelet? You Should Read The Chef's Tips (Photo: ShutterStock)
Omelette with mushrooms and cheese (Photo: ShutterStock)
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Although it is tempting to fry the omelette over high heat to save time, Marcus claims it is a mistake and explains: "Heat the pan over medium heat, no hotter than that. If the pan is too hot, the omelette will burn and turn brown instead of yellow." The experts also recommend putting a generous amount of butter in the pan and letting it melt before putting the eggs.
Mistake 2: Using Bad Devices / Ingredients
Marcus adds that "the perfect omelette requires four key ingredients - fresh eggs, butter, non-sticky pan and spatula." He explained: "Believe it or not, the non-sticky and bitter pan (Thread made with the omelette) is as important as the ingredients themselves." He suggests gently making the omelette with Throwwood and not whipping the egg. The non-stick pan will make it easy to maneuver the omelette when we want to turn it over and prevent pieces of egg from breaking apart and burning.
Mistake 3: Too early making the omelet
The chef recommends making the omelette only when it's almost ready. "The moment we turn the omelette is when the egg is ready, but still a little liquid," he explains, "if you can't make the omelette at this important stage, it will start to burn and become sticky and the whole business will get in trouble."