… there is an art to making omelettes and, as i’ve learnt to my detriment, it’s not something you can just do naturally… of course i’m not saying you can’t just pick up a frying pan, crack some eggs and make a decent omelette, in fact i’m sure you can… what i’m saying is, that to make a knock-out omelette, every time, one that people actually say… ‘wow, now that’s a good omelette’ you have to learn a few simple rules… and if you follow these rules you will laugh at how easy, fast and damned good it really is!
rule 1… do yourself a favour and buy a decent omelette pan… this should be small, for one omelette… the very nature of the omelette is that it keeps its heat and they are so fast to cook you can do them one at a time without anyone eating alone… the pan should be a heavy, deep, non-stick pan… roughly 20cm across.
rule 2… don’t over-beat your eggs… you need to have bits of white and bits of yellow in there and if you over-beat you create a denser texture… keep it loose man…
rule 3… hot pan, hot butter… fast wrist… get that pan nice and hot before your pour the eggs in, you’ll then seal the omelette quicker…
rule 4… your omelette should be eggs and a little milk or cream only… the fillings or flavours get folded inside once the omelette is cooked…
… ok, enough rules, let’s get on with the main event…
three egg omelette with hot tomato jam
i’m entering this omelette into the Breakfast Club challenge, this month hosted by the lovely Karen over at Lavender and Lovage. Breakfast Club was started by Helen from Fuss Free Flavours and has a different theme each month, with this month’s being eggs… of course!
… I made the tomato jam for my Star Trek Pizza last week, it is a genius tomato jam, thick with caramelised onions, garlic, tomatoes and a little chilli for that heat… and it is stunning oozing out of an omelette!
3 large eggs
a small splash of milk or cream if you’re feeling a little luxurious
a little strong cheddar cheese
hot tomato jam
– crack the eggs into a bowl, add the milk and fork it through a few times until the yolk and white are mixed but not entirely combined
– heat the butter in the pan until it bubbles and then pour the egg in. Let it seal for 30 seconds and then, using a spatula, gently push the outer edge of the omelette into the centre of the pan allowing the liquid egg to run into the space you’ve created. Slowly work your way around he pan until you’re back where you started and then leave it well alone for a minute or two. You may have to repeat this technique again depending on how solid or runny you like your omelettes.
– once you’re happy with the solidity of your omelette and are ready to serve, grate some strong cheddar on top and then spoon in the tomato jam
– now, take the pan to your plate and shimmy half the omelette from the pan onto the plate, folding it in half as you finish
eat and of course, enjoy!
Expertly done. I am particularly happy about your dictum to keep some white and yolk separate. I love that.
Magnolia Verandah says
I really must get myself a proper omelette pan – that is where I have always struggled getting what looks perfect in the pan onto the pan. Love the Tomato Jam.
Magnolia Verandah says
Sorry (typo) meant to say from pan to plate – obviously.
I was a bit trigger happy and hit post before reading properly.
Sue/the view from great island says
Your photo is magazine perfect. I'm heading over to your post about the jam, that would be so handy to have around the kitchen.
little macaroon. says
Looks like a perfect breakfast. And, as an aside, I'm glad to see that I'm not alone in putting my food on the floor to photograph it… am I right?!
little macaroon. says
either that, or you have the mother of all rustic farmhouse tables, and I'm very jealous!
From Beyond My Kitchen Window says
I love a good omelet. My youngest son ran the omelet station at a fabulous Sunday buffet so we always get a gorgeous omelet just like yours. I haven't had to make an omelet since. Apparently I had been making them wrong for years. LOL.
Mmmmmmm, i think I will have an omelette for lunch and will not whisk it as much as I usually do 🙂
Mark Willis says
Apparently one of the most common tests administered to chefs looking for new employment is simply to make an omelette. It looks as if it should be easy, but I expect a lot of people get it wrong.
The Tomato Jam sounds like a perfect accompaniment (though I do love a squeeze of straightforward ketchup on my omelettes too). Add a glass of nice red wine and a hunk of French bread, and you have a great meal (though possibly not at breakfast time).
Dom at Belleau Kitchen says
thank you all for your kind comments… it's lovely to hear you all love a good omelette and because the tomato jam has been so popular I will do a separate post on how to make it properly… oh and @ Little Macaroon… yes, it is a table and I d have a fabulous rustic farmhouse one!! xx
Love the sound of the tomato jam with your omelette – a lovely combo.
Karen S Booth says
I ADORE a good omelette Dom and yours look amazing! I also love the idea of that tomato jam with it and agree 100% with your comments on how to achieve the perfect omelette too. LOVELY photos and a brilliant entry for the Breakfast Club, thanks darlink! XXXX
Ocean Breezes and Country Sneezes says
Your omelette looks delicious! Thanks for the lesson too! I have a love/hate relationship with making them so your info will be put to good use! Love the tomato jam too!
Thanks for the omlette tips. That chilli jam sounds delicious and perfect with an omlette.
Looks lovely. I shall share it with my husband, since I have found that he is the better omelet maker of the two of us. I shall put myself in charge of that sinful looking tomato jam.
…(the recipe for which I am now impatiently looking forward to, you tease!)
o cozinheiro este algarve says
Greaqt omelette,even greater picture.Star quality all round.
I could eat that right now – who wants to wait for breakfast!
Brownieville Girl says
Your photography gets better and better – yummy looking breakfast!
Rebecca Subbiah says
looks perfect and I need some of that jam
Great tutorial Dom. I've never yet managed to make a perfect omelette but now feel I should try a little harder. Yours looks perfect indeed as does that jam!
Baking Addict says
Love omelettes and I can now see why mine have not been perfect. Looks great with your awesome tomato jam 🙂
An omelette was one of the key things my family taught me to bake when I left home for Uni, and my goodness does it still come it handy! Tomato jam? Genius!
Helen @ Fuss Free Flavours says
How delicious, you may of course come and stay any time, providing you cook me breakfast!
Thanks for taking part in breakfast club!
Michael Toa says
That omelette looks stunning Dom. Oh, and with the tomato jam… sublime.
Buy a good omelette pan – best advice my mom ever gave me! Love the sound of the omelette – and the hot tomato jam…