Making Omelettes - Things You'll Need
Omelettes are one of the simplest suppers to cook. One of those fall backs when all you have in the fridge is a box of eggs and some cheese. And they are no less delicious for all that. One of the delights is that you need very little in the way of equipment to prepare them, so there is little washing up to do afterwards, altogether a hassle-free meal.
Here’s a list of what you’ll need, followed by more detail on the subject of the pan itself
- Omelette pan
- Small bowl
- Wooden spoon or spatula
- Eggs - 2-3 per person
- Butter – a small knob per omelette
- Salt and pepper
- Fillings – see below for suggestions
A lot has been written and said about the perfect omelette pan. Some cooks have a special pan that they keep only for omelettes, wiping it clean, but never washing it, between uses to preserve its cooking surface. This omelette pan mystique often puts new cooks off, but there is no need to take this approach, unless you want to. The truth is that any good non-stick pan of the right size can be used for omelettes, and can be used to cook other things in between too, as long as you keep the surface intact.
The ideal size pan for a 2-3 egg omelette is 8-9 inches / 20-23 cm. The pan should have shallow curved sides to make it easy to slip the finished omelette out. It can be useful to have a metal handle so that the omelette can be finished in the oven when you are making soufflé omelettes or frittatas.
A heavy-based cast iron pan, such as Le Creuset’s omelette pan, works well. This can be non-stick or else a well-seasoned cast iron pan.
Others prefer a copper bottomed steel pan which conducts the heat evenly and cooks quickly. This can be ideal for the quick-cooking French omelettes, but not so useful for slower cooking Italian frittatas and Spanish tortillas.
Whatever you do, don’t waste your money on a self-flipping omelette pan – this is essentially just a gimmick that is totally unnecessary, as folding an omelette really isn’t a big deal.
When it comes to fillings you have an endless choice. Here are a few suggestions:
- Chopped fresh herbs such as parsley, chives, dill, basil
- Dried herbs, when no fresh ones are available, especially a good Herbes de Provence mix
- Grated cheese
- Cooked mushrooms, drained of their liquid
- Bacon, chopped
- Ham, chopped
Use any of the above fillings singly or in combination as the fancy takes you, or make up your own fillings. Omelettes are very versatile and can take almost any filling combination you like.
Just be careful not to over-fill your omelette. For an authentic French omelette you only need a generous sprinkling of filling over the centre third of the omelette as it cooks. You don’t want a whole heap of filling inside and spilling out of the sides or the balance of flavours is all wrong.
Check out the page on omelette fillings for more suggestions.