It is important to control the heat rightly when it comes to making the perfect omelettes. So making one atop a gas burner is much more convenient than making one on an electric hob.
Lightly beat eggs together, but don’t overdo it. Coat a dry pan with a think film of melted butter and pour the beaten eggs onto the pan. The pan should be hot enough to stop the butter from forming bubbles but not reach smoking point.
Using a spatula, let the uncooked egg flow into the middle of the pan. Add seasoning right at this stage or any time later will cause the egg to harden up and turn watery. What needs to be achieved is a good colour and firmly set bottom layer with a slightly runny top. After its cooked properly, you can fold one-half of the omelette over the other.
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You can achieve two types of finish with the overall cooking - either a light golden brown or a pale, light blonde that’s fluffy.
In terms of folding the omelette, you can either fold it inwards in thirds or just have one-third folded and have the remaining third folded underneath for a long, narrow omelette.
When you’ve finished plating your omelette, you need to allow it to stand for a minute or two, depending on the temperature of the room.
A well-greased and well-heated pan is a must! If that’s not available, you need to use a non-stick. Getting the temperature of the pan is key to keep the colour of the omelette in check and allow the omelette to have a firm inside and runny outside. A 20-cm pan is ideal to prepare a three-egg omelette.
Also, only use butter as the eggs and butter need to emulsify together. If you have any butter allergies, you must use other substitutes such as an appropriate margarine or a non-dairy spread.