Omelette 1-2-3

[Anatoly]

Omelette is one of the easiest egg dishes to prepare... or is it?
I say - definitely, as long as you have this easy technique down.
Read the recipe and watch the video and hopefully this will be one more skill you can add to your resume.
Of course there is more than one way to skin a cat - this is my take on it.

You will need:

2 large eggs
1or 2 soup spoon(s) of water
salt and pepper to taste
butter for the skillet
topping of your choice (in this case I am using some fresh basil leaves and a mix of Parmigiano Reggiano and Pecorino Romano - about a handful).

Preparation:

Heat your non-stick skillet on medium-high for a few minutes. Feel with the palm of your hand to make sure that it is very well and evenly heated. If it is not hot enough, your egg mixture will stick and you will probably end up with scrambled eggs.
While your skillet is heating, whisk the eggs and the water with a fork until well mixed and slightly frothy - about 30 sec. Add seasoning to taste and whisk for a few more seconds until absorbed.
Take your butter and quickly butter your hot pan. Immediately add your eggs to it and start pushing the sides of the omelette towards the center of the skillet and tipping the skillet towards the empty patch, so the still liquid eggs can get in contact with the hot surface of the pan. When there is almost no liquid left, add the toppings (if you are adding tomatoes, mushrooms or anything that's more than herbs, make sure they are hot).
Now watch your omelette and decide when it is cooked to your liking. I prefer it slightly runny in the middle, but some people are petrified by raw eggs (b.t.w there really isn't a good reason for that nowadays).
When it is ALMOST but not quite ready, tip the pan toward yourself and shake it, so the whole omelette slides up and a bit out of the skillet. Then flip the side back onto the omelette, slide the whole thing the other direction and onto the plate, while folding it like a packet. Voila! Enjoy your perfect omelette.
As with most recipes the ingredients make the final product, so the higher the quality of the stuff you put in, the better the end result will taste.

[Alex G]

That's what I'm talking about! Maybe you can put a photo of the finished creation at the top :)

[Anatoly]

Alex, competent people are working on the actual video, so stand by for the real deal. However, next time i make an omelette, i'll take a pic and post it.

[Krassimir]

liubimia mi omlet e s Gubi. Izmisli niakakuv omlet s gubi+oshte neshto ))))))

[Anatoly]

Естествено с гъбите най-добре се съчетава сирене Гриер (Gruyère) отлежало поне 6 месеца, затова ще ти направя рецепта с гъби и Гриер.
Рецептата ще е същата като по-горе, с разлика на плънката, която правиш по следния начин:
За един омлет:
Настъргваш половин шепа Гриер;
Нарязваш половин Портабела или една шепа Кримини гъби на кубчета с размер на зарче. Гъбите не трябва да са мокри, ако искаш да се получи нещо сносно, затова само ги изтрий с влажна кърпа ако не са чисти.
Запържваш ги в добре нагрят тиган в зехтин, до покафеняване и ги подправяш със сол и пипер на вкус + любимата си подправка - аз бих избрал сейдж (Sage) или босилек (Basil), естествено по възможност пресни.
Слагаш ги встрани да са ти готови, и веднага започваш с омлета както е по рецептата по-горе.
Като стигнеш до момента в който се добавя плънката, слагаш си гъбите в една линия, перпендикулярна на дръжката на тигана и сиренето върху тях. Завиваш си омлета както съм описал в рецептата и го поднасяш.
Наздраве!

[Krassimir]

OK Thanks. Vzimam pushkata i otivam za gubi! ))))

[Krassimir]

mu drugoto kak pishesh na kirilica?

[Krassimir]

мерси за кирил(i)цата

[Anatoly]

http://www.computing.dcu.ie/~tkoller/russian/cyr1.php