You can make an omelette by simply cracking the eggs and beating them together; in fact most recipes will tell you to do just this. When I do cookery demonstrations in schools, however, the children really enjoy practising separating the eggs so it can be fun to make this part of the process.
During one omelette-making session recently a child insisted we keep the eggs separate, so we whisked the egg whites in one bowl and folded the beaten eggs in another; it worked perfectly.
Light as a cloud omelette(makes one)
2 large eggs; black pepper; knob salted butter
1. Carefully separate the eggs and put them in two bowls (a large one for the egg whites).
2. Use an electric or balloon whisk to whisk the egg whites until they look like white clouds.
3. Use a fork to beat the egg yolks and a metal tablespoon to fold the beaten yolks into the whisked egg whites.
4. Heat the butter in a frying pan and add the omelette mixture. Gently shake the pan until the mixture covers the base of the pan. Cook for four to five minutes until the top has set and the underside is brown.
5. Loosen the omelette with a palette knife and fold one side over. Slide the omelette on to a large plate and it is ready to eat.
TipslTo whisk egg whites make sure the bowl and whisk are very clean
lWhat does folding mean? When combining two mixtures one is usually heavier than the other. Folding one into the other, using a metal spoon, will help keep the air in and ensure the mixture is light. Folding is more gentle than stirring.
Filling suggestionsScatter chopped herbs or cheese over the omelette as it cooks.
For a summer treat add lots of fresh berries and yogurt.
Fi Bird (
www.stirrinstuff.org)
