February 14, 2016
To make a plain omelet into a classic French omelet we simply add extra egg yolks to a basic omelet, This results in a fluffy, rich breakfast treat.
To make two or more servings just increase the number of whole eggs and yolks.
Our tips for making omelets are all in our "HOW TO" article. One of the most important tips is to be sure you use a very clean, high quality non-stick skillet. A common problem is the omelet sticking to the pan. Our "how To" article includes tips to prevent this.
Yield: 1 large omelet
- 2 whole eggs
- 2 additional egg yolks
- 3 tablespoons water or milk
- 1/4 teaspoon salt
- Dash of white pepper (black pepper may be substituted)
- 1 tablespoon cooking oil (corn, canola or peanut)
1. Beat two whole eggs with the yolks of two additional eggs until thick and frothy (two egg whites and 4 egg yoks).
2. Add salt, water (or milk), and a dash of pepper. Mix thoroughly, then strain into a bowl.
3. Heat cooking oil in a non-stick 10 inch skillet on medium-high heat.
4. When oil is hot, add the egg mixture.
5. Let the eggs sit undisturbed until they begin to set (dry and firm around the edges).
6. Reduce heat to medium-low. Using a spatula, lift one edge of the omelet and tilt the skillet so that the uncooked egg runs down on to edges of the hot pan.
7. Continue this procedure until the omelet is completely set (no liquid egg showing).
8. Lift one side of the omelet with a spatula and fold over other half (or roll into a log shape).
9. Remove from skillet and serve hot with sausage or bacon and biscuits on the side..