Sunday, October 4, 2009

Vegetable Omlette

I know there isn't much to write about the making of an omlette, one of the several quick eats that can be had at home. But then, a couple of tips that would result in a really fluffy omlette are what I wanted to share.

When I first started to make an omlette, they would end up looking like a dosa while tasting like an omlette. I mean, they were so flat unlike the ones we have at these good breakfast places like IHOP. I was told that the only way to really puff up your omlette is to add lot of oil or butter. The calorie freak that I am, I would prefer a dosa-like omlette to a pancake-like high calorie omlette any day. But now, after lots of Googling, I figured out the way to make really fluffy omlettes.

Here are the tips:
  1. The secret zero calorie additive that makes a soft and fluffy omlette is water. Yes, you read it right - water! Beat the egg, add 1-2 spoons water per egg and whip the mixture really well. The color should change from deep yellow to lemony yellow with lots of froth.You don't really need an electric blender for this, a simple whip will do.
  2. If you plan to add veggies like onion, tomato, chillies, do not add them to the egg mixture. Add some salt and pepper to the whipped egg and pour it on a slightly greased pan. After a minute or so, add the veggies. Earlier for my convenience, I would add the veggies after whisking the egg and pour them all at once. But no, don't do that. Give the basic egg mix a little time to cook, before adding the toppings.

This one right here should give you an idea of the thickness of the omlette. Used just one egg for this.



I never knew dat we can add water in the Omlette .. Let me try this tomorrow .. vl post back my experiences on this .. Thanks for the idea ...


@ shiva,

By adding water, I just mean 1-2 spoons per egg. Don't add litres of it and later curse me. :)

Inspired cooking   © 2008. Template Recipes by Emporium Digital