If you’d like to impress a guest or your family members, or simply give yourself a treat, make a French-fold omelette for breakfast. Fluffy, tasty and so easy to prepare, you might not want to go back to making regular omelettes after giving this a try.
An electric handheld whisk will help to make life a little easier. Finish off the dish with a little cheese or parsley – or, in true Malaysian fashion, tomato ketchup or chili sauce on the side!
Ingredients
- 2 eggs
- a pinch of salt
- a pinch of black pepper
- 30ml milk
- 5ml extra virgin olive oil
- 4 teaspoons butter
- 45g finely grated cheese of your choice, such as cheddar, parmesan or mozzarella
Equipment
- Electric handheld whisk
Method
- Crack the eggs in a mixing bowl and whisk until bubbly. Add salt and pepper. Continue whisking until the eggs are very foamy.
- Add the milk and keep whisking until the foam has increased to about two to three times the original volume.
- Heat the olive oil on medium-low heat in a heavy pan or skillet. Once hot, gently pour in the eggs.
- Let it settle to cover the entire pan and leave it to cook.
- When large bubbles start to form on the surface of your omelette, drop a teaspoon of butter each on four “corners” of the pan. Use a spatula to lift up the edges of the omelette and let the butter slide underneath.
- After 20 to 30 seconds, use a spatula to lift one edge of the omelette. If it releases easily and looks nice and golden brown, it is almost ready. Otherwise let it cook a little longer.
- Sprinkle the grated cheese all over the omelette and allow it to melt slightly.
- Remove the pan from the heat and, using a spatula, gently slide half the omelette onto a plate. Let the omelette fold over onto itself, using the spatula to control the fold so it doesn’t break apart.
- Serve hot.
This article first appeared in butterkicap.com.
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