How to Construct the Perfect Omelet

I think that it is troublesome to make breakfast usually in the morning, so let's ask my mother. What she did was usually a good way to start my day from pancakes, crepes, waffles, scrambled eggs, but when she reached the American Omelette breakfast tray she drank a remarkable omelette It was. What she does normally is to try omelets. So, this began to ask questions, what a perfect omelet, and how it was made. If you divide this step into four big moves, that's the key to a perfect omelet, and you will see how it flips from bad to good.

Let's not trick yourself. There is no perfect omelet. It is not complete yet. There are incredible omelets; good, superior, and even more amazing omelets, but not perfect. Just using butter or oil, 2 eggs and salt as your sole source, there is nothing more basic - but that is why make this dish very difficult. This is a perfect challenge for any chef. To make the best omelet, it's about you and your egg. You need to feel eggs to know exactly when it is ready. You can give up the recipe, but the kind of emotions you can not teach. This is not an easy task. You must be calm, control the temperature, do not over too much or too little, and make sure you have enough oil and butter. To get a complete omelet, there is a crepe-like texture on the outside.

For a while, I was fascinated by the perfect omelet of France, gently rushed, there was little color, no eggs, and delicate cheese was overflowing. Recently, however, I fell in love with Crispy omelette, omelette cooked in frying pan, or Chinese pot containing bean sprouts, and further stew with lettuce bag and namjim. I have read and read articles about banh xeo, but surprisingly, this "Vietnamese omelet" has no egg, it is wrapped in lettuce. When I grew up, my father would eat omelets in his cast iron pot - they cooked very hard and always had a sharp edge. So when I met this Asian omelet, I thought I could combine my childhood favorites with my current cooking obsession.