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Food & Drink Here’s Our Simple Secret to an Amazing Omelette

10:16  15 may  2018
10:16  15 may  2018 Source:   realsimple.com

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Here ’ s how to make it: Beat 2 to 4 eggs in a small bowl and season with salt and pepper. Heat a little olive oil (or vegetable oil or butter) in a medium skillet over medium-high heat. Simple is always my first choice, but for an over the top version, this Crispy Potato Omelet with Smoky Aioli can't be beat.

Our secret : Use modern technology! A blender or a handheld immersion blender will provide enough heat to temper those egg yolks, so all you need to do is blend away for the best (and easiest) hollandaise sauce of your life. Use This Simple Trick to Find the Freshest Eggs at the Grocery Store.

Guess what? There's no such thing as a perfect omelette. But there is such a thing as an easy, fluffy, and flavorful omeletre—every time.

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Here ’ s Our Simple Secret to an Amazing Omelet . Breakfast Omelet Sandwiches ~ Here ' s a hearty and tasty breakfast idea. You can make a savory vegetable omelet even better by sandwiching it in between slices of whole grain bread.

Last week, Justin Chapple, friend of the Live, stopped by to talk omelettes with us. Well, he was here to teach us how to make cauliflower rice. But, as often happens when we invite friends into the kitchen, he dropped some useful and unexpected knowledge. We've already covered his ginger peeling tip and food processor vs. blender theories, and now we're proud to serve up his super smart and easy technique for making a fluffy omelette with ease—and without all the stress.

a pan of food on a plate © Dawn Perry

We used the Golden Omelette (that's what I'm calling it) in Justin’s wickedly tasty Cauliflower Fried “Rice” with Ginger and Soy, but I just made one for lunch and it was delicious on its own (with a little cheese, of course). Here’s how to make it:

Beat 2 to 4 eggs in a small bowl and season with salt and pepper. Heat a little olive oil (or vegetable oil or butter) in a medium skillet over medium-high heat.

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The secret to cooking a delicious egg omelet lays within a few key parts of the preparation process. Cook a delicious egg omelet with help from an accomplished chef in this free video clip. Expert: Chef Amee Hoge Filmmaker: William Watters. Series Description: Making a treat

Swirl the fat around and add your eggs. As soon as they start to set, and starting at the 4 o’clock spot on the skillet, use a spatula to push the eggs gently toward the center.

Tip the skillet back in the direction that the eggs came from so that uncooked egg runs back to cover the surface of the skillet. Repeat this motion all the way around the skillet. The eggs should gently pleat and start to look like a rose.

You’ll notice that the eggs are set around the edge but pretty raw and loose on top. That’s a good thing.

Now comes your freestyle moment. You can scatter the top of the omelette with chopped herbs, some grated cheese, or a small handful of cooked and leftover vegetables. Or leave it as is.

Next, fold the omelette over itself into a half moon shape to reveal a dappled golden exterior. Worried about the uncooked egg? Don’t worry. It will "carry over cook" thanks to the heat trapped between the top and bottom layers.

Mushroom omelette with a Mediterranean twist

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Watch this video and learn the secrets to making a perfect omelette ! Personally, I use three eggs for a main course omelette . Just crack ’em in like this – get your egg, crack it on the side, open it up. If for any reason you got shell in there, use the half of the shell to get the shell out.

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Dismount your Golden Omelette onto a plate, top with an herb and onion salad and grab a fork. Or transfer it to a board and chop into pieces for that stir fry, a salad, or little kid fingers. Easy, right? Better to not be so focused on someone else's idea of perfection, right? That's what I thought.

Simple is always my first choice, but for an over the top version, this Crispy Potato Omelette with Smoky Aioli can't be beat.

Related video: This Superfast Breakfast Hack Will Spice Up Your Eggs

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