Tips for Preparing an Omelet

An omelet is a beaten egg mixture that is cooked until firm in a skillet atop the range or in the oven. There are two basic types of this entrée - puffy and French omelets - although there are dozens of varieties. Puffy omelets are made by beating the egg whites and egg yolks separately, while French omelets are prepared with egg yolks and whites beaten together.

Puffy omelets were prepared in ancient Rome and an omelet type mixture was also popular in Spain several centuries ago. The French omelet, however, probably originated when the opulent Louis XIV's wife, Marie Theresa, introduced the egg dish to the royal French court.

The versatility of this yellow dish is seen in the myriad nations that claim an omelet specialty. Besides the famous French omelet, there is piperoda, the gently scrambled, fluffy omelet of the Basque country of Spain, which contains a peppy ham, tomato, and sweet pepper mixture, and the classic Spanish variety, made with onion and diced potatoes, and browned on both sides. African cooks, too, prepare an omelet peculiar to their land. This one is made of an ostrich egg, which produces a big flat omelet. The Chinese omelet is egg foo yong, an omelet made with bean sprouts.

Whether you are an accomplished chef or a novice in the kitchen, coking an omelet is an art learned through practice. Fortunately, the ingredients are few and steps relatively simple.

Omelet pans are available on the market, although any fairly heavy metal skillet with curving sides works equally well. Puffy omelets require an oven going skillet.

Omelet ingredients include eggs, seasonings, and sometimes a little liquid. Some omelet fans say that a little water added to the egg mixture makes the omelet more tender, while other espouse milk or cream to achieve the desired richness. Omelets, sometimes flavored with herbs, are often served with a filling or a sauce.

To make the puffy omelet, the egg whites are beaten until stiff. Next, they are folded into the yolks which have been beaten until thick and lemon colored. The mixture is then poured into an oven going skillet containing a little hot butter. It is cooked on top of the range until puffed and set, and when the bottom is golden brown, it is transferred to the oven. The omelet is done when browned and a knife inserted off center comes out clean.

Sometimes, however, a puffy omelet is cooked entirely on top of the stove. The mixture is neither stirred nor lifted during cooking. With this method of cooking, the omelet is not browned on top and is quite creamy and moist in the center.

To remove the omelet from the pan, make one or two shallow cuts across the top of the cooked omelet. Then, fold in half or thirds, and gently slip onto a serving plate. If filled, spoon the filling onto the omelet before folding.

The French omelet is smooth, with a very slight swelling and no bubbles. In preparing it, the eggs and seasonings are combined with a fork until well blended but not frothy. Next, a little butter or margarine is heated in a hot skillet, which is tilted back and forth to grease the sides. Then, the egg mixture is added and cooked over moderately high heat. Using a fork, the top of the uncooked egg mixture is stirred rapidly in zigzag fashion, while the pan is moved back and forth over the heat to keep the mixture in motion. When set but still shiny, the omelet is done. It is filled, folded, and removed from the pan the same as is a puffy omelet.

Another method of cooking French omelets is sometimes used. Instead of stirring the top of the omelet, a spatula is used to lift the edges, allowing the uncooked portion to flow underneath the omelet. It is folded as are other omelets.

A French omelet cooks quickly and is best made in small portions. To make omelets for several people, mix ingredients for all, but ladle out 1/3 cup for a 2 egg or ½ cup for a 3 egg omelet. Cook one immediately after another.

Omelets are also adaptable for use as desserts, filled with sugared fruit or served with a custard sauce. French omelets are folded over fruit or a whipped cream mixture and dusted with sugar or glazed under the broiler. Puffy omelets, browned on both sides, are similarly garnished and folded. An omelet soufflé is simply a creamy, puffy omelet baked on an oven proof platter. This very fragile omelet must be served immediately.

Omelets, however they are cooked, are a very versatile dish. An omelet can be adapted to anyone's tastes just by adding or subtracting ingredients.