Basic Twice-Folded Omelet

Basic Twice-Folded Omelet

There are numerous ways of how people cook an omelet and how people like to enjoy them. This is just one of my ways of doing an omelet and there are other variations depending on my mood and the current desires of the people I am cooking them for. This is a version that is something close to an American style French omelet, that is at least as I remember it from Jacques Pepin. The omelet is browned a bit and quite unlike a traditional French omelet which is pale and not browned. Another distinction is the curd being soft for the French traditional omelet and harder, but not rubbery, for the American style French omelet. Unless you are a bit finicky about your omelet, it may not even matter. It’s fried beaten eggs not rocket science. Some in the culinary elite would disagree and it is often a great test of skill and a speciality of some sort for one to produce the perfect omelet. Perfect or not this is my Basic Twice-Folded Omelet.

Ingredients:

2 eggs
1 oz water
1 pinch salt
1 tsp oil

Directions:

1. Heat up a pan on a medium or low setting. (Depends on how fast you work on the eggs)
2. Crack the eggs in a bowl.
3. Add the water and salt to the eggs and beat the eggs well.
4. Add the oil to the pan and swirl it around.
5. Stir the beaten eggs and pour them in the pan.
6. With a spatula draw the egg mixture from the edge to the center 2-3 times. (Move from 12 o’clock or North, 6 o’clock or South, 3 o’clock or East and 9 o’clock or West.)
7. When the eggs have set with very little watery bits on top, slide the spatula under the South side and flip to about a third of the way towards the middle.
8. Repeat on the North side.
9. Flip the whole thing and fry for about 30 seconds more.
10. Slide off to a plate with the folds underneath and serve.

The perfect pan would be a traditional curved shallow pan so you can fold the omelet from the edge and slide it off. To orient yourself with the pan, use the handle as a reference point and keep it as the west side. Some may prefer their omelets a little runny on the inside and some want them to be dry but the outer appearance is browned and that leaves some flexibility and room to adjust in case it’s still a bit pale. Their way, my way or better yet your own way, crack some eggs and start making some omelets.