Fluffy and Tender Omelette
This recipe guides you through creating a soft, beautiful omelette that delights both the maker and the eater. While shaping it requires a bit of finesse, the result is a wonderfully smooth and visually appealing omelette that’s sure to impress. Perfect for a special brunch!
Ingredients- 3 large eggs
- 1 Tbsp heavy cream
- A little butter
- 1 Tbsp cooking oil
- A pinch of salt
Cooking Instructions
Step 1
1. Begin by cracking 3 fresh eggs into a clean bowl. Add 1 tablespoon of heavy cream and a pinch of salt. Gently whisk the mixture with a spatula or fork until just combined, being careful not to create too much foam. For an even smoother texture and to eliminate any eggy odor, strain the egg mixture through a fine-mesh sieve.
Step 2
2. Now, prepare your frying pan. Heat the pan over medium-low heat. Add 1 tablespoon of cooking oil and a small amount of butter. Swirl the pan to coat the surface evenly with the oil and melted butter. This prevents the eggs from sticking and adds a lovely flavor. Once the pan is adequately heated, carefully pour in the prepared egg mixture.
Step 3
3. Once the egg mixture is in the pan, reduce the heat to low. Using chopsticks or a silicone spatula, gently scramble the eggs by moving them around the pan. This creates soft curds. As the edges begin to set, push them towards the center, allowing the uncooked egg to flow underneath. Tilt the pan occasionally to help the cooking process. Avoid over-scrambling; the goal is a tender, custardy interior.
Step 4
4. When the scrambled eggs are about two-thirds cooked, use your spatula to shape the omelette. Gently gather the mixture to one side of the pan to form a half-moon or roll shape. You can tilt the pan to help it naturally fold, or use the spatula to lift and tuck the edges inward to refine the shape. Be delicate to prevent tearing. Turn off the heat and let the residual heat finish cooking the interior for a moment.