Omelettes au Josh
Our friend Josh makes the best omelettes, and he recently shared his secrets with me!
1 small pat of butter
For this recipe, you'll need a small-ish pan - I used my 8" frying pan - and a lid that covers it. The lid doesn't have to fit perfectly, it just has to be able to cover the pan.
Crack the eggs into a bowl and add a bit of water, say, a tablespoon or so. Using a fork, gently whisk around to break up the yolks until the mixture is uniformly yellow. The water helps create steam that makes the eggy more fluffy. Josh mentioned that his dad said you could use milk too but that milk burns more easily.
Meanwhile, add butter to the pan and heat on HIGH for a few minutes. The idea is the get the pan quite hot when you add the eggs.
Pour in the eggs. Then, as the eggs cook, pull the cooked egg into the middle of the pan, tilting and swirling so that the liquid egg fills in the gaps. This makes lots of nice ruffles on the omelette.
Once most of the egg is set, turn the heat down very low, add your toppings to one half of the omelette, and cover the pan with the lid. This will cook the top and melt the cheese. You can leave this as long as you like, until the toppings are nicely melty.
Get a plate ready. Remove the cover and shake the pan gently to make sure the omelette isn't sticking to it. Then, gently and slowly slide the omelette onto the plate. Once it is halfway out of the pan, use the lip of the pan to flip the top half on top of the bottom half.
Et voila! Scrumptious omelette!