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Omelettes
Appears in
By Keith Floyd
Published 1987
There are two principal styles of omelette, the light fluffy one to be cooked and consumed at once, and the thick country one, usually eaten cold.
The art of omelette cooking is an acquired skill, and practice is more useful than advice. The perfect omelette should be golden on the outside, fluffed up and creamy inside.
For a plain omelette, 2 eggs per person are enough (try to obtain free-range eggs: they make all the difference) and they should not be whisked too much. I add a tablespoon or dash of water to this, a pinch of salt and a grind of pepper. Be sure to have a small heavy-bottomed pan, 6 to 8 in. (15 to 20 cm) in diameter, exclusively for omelettes.
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