Now I know a tradesman shouldn’t blame his tools but when it comes to making the perfect omelette I think the tools are perhaps the most important thing. Here are the top tips I have for ensuring your omelette hits the spot:
- My Mum always told me that whisking the eggs are essential to make your omelette light and fluffy and as usual she’s right!
- A good heavy base pan is the best kind to use – I have a 10″ cast iron pan which I think is one of the best pieces of kitchen equipment I’ve invested in. I got mine from Ronnie Sunshines which is amazingly good value (be prepared for an interesting experience if you pay them a visit – it’s not your typical cookware shop!)
- A stainless steel spatula is the best type to use with this pan as it will easily flip the omelette over without breaking it
- Lots of butter!
Today’s omelette ingredients came from Hinton Harvest where I spent the morning helping out on the land. Dawn very kindly gave me some of her eggs and chard.
Best served with ketchup and home made sauerkraut – yum!