Avocado & Pink Grapefruit Salad
Cucumber & Radish Salad
Inspired this morning by Julia Child and her lesson on how to make the perfect omelette, I decided to brush up on my skills and make some hearty, substantial omelettes for dinner. I have a few tips to share so you can get closer to perfect each time.
- do not over whisk the raw egg. Doing so with stiffen/toughen the egg white proteins, and won’t do anything to make your omelette fluffier. Simply gently combine the eggs together with a fork
- if you’re nervous about the omelette sticking then use a non-stick pan, the flatter the better for easier spatula manoeuvring and omelette folding.
- a little butter is best for greasing your pan. Add your (lightly!) beaten egg after the fat stops sizzling.
- add cheese and any other filling when the egg is cooked mostly through, but creamy on the surface. Add the fillings on just one half and fold the other gently over.
- your omelette does shouldn’t be entirely cooked through when you shake and slide it from the pan. Remember it will continue to cook for a little while even after you have removed it from direct heat. You may also keep it warm – and allow it to finish – in the oven.
- and finally a pinch (yes only a pinch) of baking soda/baking powder for every three eggs, added when you are whisking, will give you an unbelievably fluffy omelette every single time!