How To Make Scrambled Eggs And Omelettes
How To Make Scrambled Eggs and Omelettes
If there is a more wondrous ingredient than eggs, I am not sure what it is. Sure, there are so many fancy things you can do with eggs, like make egg pies or meringues, but the simplest egg dishes are the ones that are truly sustaining. Is there anything more simple and satisfying than scrambled eggs and omelettes(maybe eggs over easy)? I suppose the omelette is the fancy cousin of the scrambled egg, but there isn’t much glitz here. The addition of fancy toppings or fillings is just window dressing since an omelette is, at its heart, scrambled eggs. Unless of course, you are speaking of the soufflé omelette which does not make its appearance much, but should. Both scrambled eggs and omelettes have their nuances. Let’s review them here.
Scrambled Eggs and Omelettes- The Figure 8
Making scrambled eggs is easy. There are really only 4 things to remember – 1. Add a bit of cream or milk to tenderize the eggs, about 2 tsp per egg. 2. Whisk the eggs and milk together with a whisk to ensure the incorporation of air for fluffiness (season with salt and pepper in this step, too). 3. Over medium-low heat with a bit of butter, stir the beaten eggs in a figure 8 pattern with a heat proof spatula or wooden spoon until they form light, fluffy curds. 4. Remove them from the heat when the scrambled eggs are still glistening and moist as there will be enough heat in the pan to continue cooking them. Keep stiring until the desired doneness is reached. Serve immediately. Serve with toast or even some salad to make a fine meal. Yes, bacon would be a fine choice too!
Scrambled Eggs and Omelettes – The Flat and Rolled Omelete Option
If you are interested in the fancier version of scrambled eggs, omelettes are easy to create too. The prep for the rolled and flat omelette is pretty much the same – add milk or cream (1 tsp/egg) to the eggs (a dash of salt and pepper, too) and beat the eggs with a fork. Yes, a fork. Classically, less incorporated air is the goal with an omelette – not that it matters a lot. For the flat omelette – heat a medium pan with a bit of butter over medium heat. When the butter foams, add the eggs. Count to five and stir gently for 5-10 seconds then stop. Swirl the pan to let the liquid egg in the center come to the side. Rest the pan. For a flat omelette, a little browning is fine. Flip the omelette after about 2 minutes of cooking. Cook through and serve hot. Buttered toast, salad, and bacon serve as side dishes here, too. If you feel the need to gussy it up, you can top it with all kinds of things – some grilled vegetables, some chilli, cheese. The sky is the limit!
For the rolled omelette – heat a medium pan with a bit of butter over medium heat. When the butter foams, add the eggs. Count to five and stir gently for 5-10 seconds then stop. Swirl the pan to let the liquid egg in the center come to the side. Lower the heat to low and rest the pan. The browning of a rolled omelette is a no-no. It should be a clean yellow. There is a ton of pan gymnastics one can do to make a rolled omelette, but why complicate things? After about 2 minutes of cooking, fold the omelette into thirds like you would a letter. Flip the omelette so the seam is facing down in the pan. Cook through to your desired doneness and serve hot. Buttered toast, salad, and bacon serve as side dishes here, too. Again, need to gussy? Stuff it before folding with all kinds of things. The sky is the limit!
Scrambled Eggs and Omelettes – The Fancy Cousin, The Soufflé Omelette
There is a very fancy cousin of the scrambled egg which is also the little known sister of the rolled omelette. It is called the soufflé omelette. This one takes a bit more work, but it is fun! First the eggs are separated. A tbsp of cold, cubed butter is mixed into the yolks with a fork. The yolks are also seasoned with salt and pepper. The egg whites are beaten until stiff with a whisk or hand mixer. The yolk mixture is then carefully, but thoroughly folded into the whipped whites. In a pan large enough to hold the mixture, butter is melted over medium heat. Add the egg mixture and smooth out the top with a rubber spatula. Cook 3-5 minutes. It will puff and get nice and thick. You can see the foam cook. When it is cooked through, the soufflé omelette can be flipped or folded. If you flip it, you will lose some volume, but it will still taste delicious. If you fold it, it will look nice and fluffy. It’s up to you.
The video below will show you all the steps for scrambled eggs and each omelette.
