How to make an omelette
1. One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person.
2. The size of the pan is vital: too small and the omelette will be thick, spongy and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. You can find out more about the frying pan by clicking here
3. Turn the heat up to its highest setting – when I first demonstrated this on television I said, 'As hot as you dare' and that still stands – then pour the eggs into the pan and leave it on the heat without moving it for a count of five.
4. After this time a bubbly frill will appear round the edge. Now you can
tilt the pan to 45 degrees and, using a tablespoon, draw the edges of
the omelette into the centre. The liquid egg will flow into the space,
5. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and flip one side of the omelette into the centre then take the pan to a warm plate and the last fold will be when you tip the omelette on to the plate.
Watch how to make an omelette in our Online Cookery School here.
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