The best no fuss breakfast is an omelette. High in nutrition and easy to make, this dish is a favourite for people around the world. It also works as a great snack or a light dinner. Eggs are a high source of protein. The protein is essential for strong muscles and keeps you energised for a long time, in turn, reducing overall calorie intake.
So what is an omelette? The word omelette is a French word that is known to have been in use since the mid 16th century. There have been various versions of the omelette since then. For example, a French omelette is cooked briskly in an extremely hot pan, sprinkled with just salt and pepper or sometimes flavoured with tomatoes and finely chopped herbs. The Spanish omelette is a classic dish famous with kids. The omelette has a stuffing of potatoes and pan-fried till golden. In the United Kingdom, omelettes are traditionally made with cheese, milk and eggs and often cooked on one side. And in India, the famous masala omelette is made by whisking finely chopped green chillies, onions, coriander, cumin and a pinch of turmeric with the eggs before frying it on the tawa.
An omelette is easy to make, but difficult to master. Ideally, the perfect omelette is golden on the outside and creamy on the inside. Here are a few tips to make a great omelette.
- Make sure the eggs are at room temperature before cooking. Cold eggs will take longer to set and this may result in overcooking.
- To obtain a fluffy texture for an omelette often small amount of milk or cream is added.
- Beat the eggs well until there are no more flecks of white.
- Melt the butter before pouring in the eggs or heat the oil before you add the batter. When the butter bubbles die down, add eggs. Butter gives it a more rich texture and taste.
- Take note that the bottom of the omelette should not be brown but a vibrant yellow colour.
- Add the toppings once the egg has set in and scatter them before folding.
- Use a small non-stick pan for best results. Use medium heat. Also, it is wise to match the omelette to the size of the pan. If the pan is too big, the omelette will cook too quickly and if it is too small it may cook only on the outside with a runny centre.