In search of the perfect Omelette...

Traditionally eggs have been considered to be a popular breakfast food--numerous preparations are involved with eggs, specially served for ones breakfast---Boiled Eggs[on doneness!!], Fried Eggs [as per individual preferences], Poached Eggs[sometimes, depends on soft poached eggs or well-cooked ones], Scrambled Eggs[Now again, it rests on doneness, as people are conscious of bacterial infection, specially presence of salmonella in undercooked eggs] & finally Omelettes [The topic of today's discussion].

When I joined Institute of Hotel Management, the initial cookery/kitchen classes had demonstrations on butchery, fish fabrication, soups, sauce etc--amongst them, Egg was also on the demonstration. Unfortunately, I missed those classes, as I used to get up late from sleep. So, I had no option available other than going through books & find out how to make the perfect omelette.

I was going through a book by CIA, known as "Professional Chef" during my quest for *perfect* omelette, where there is an excerpt of Escoffier, which states about omelette "It is a very special form of scrambled egg that is enclosed". Certainly he is talking about French Omelette, which is rolled whilst cooking. Quite contrary to it, American Omelette is half-moon shaped[Come on, America also needs to add something!!!].
Here I wish to *add-on* a comprehensive list of different types of Omelette, prevalent & famous:
1)Masala Omelette- As the name suggests, it originated in India. It is a mixture of chopped onion, tomatoes, green chillies & coriander. All these are mixed with beaten eggs, some seasoning & then made into an omelette. It is a flat omelette.
2)Spanish Omelette- Often known as "Tortilla" [not the Mexican one, which is their corn bread]. It is a flat, thick omelette, it has potatoes, bell peppers, onion & chopped ham.
3)Frittata--It is Italian fluffy omelette. Again, flat & thick one--an array of ingredients!!
4)Thai Omelette--Eggs filled with stuffing!!
5)Crab Omelette---It is a pure asian omelette. Crabmeat is added with eggs & then made into an omelette.The chinese version is known as "Oyster Omelette".

Anyways, let us come back to our Quest for French Omelette. French Omelette is perfectly fluffy, soft with fresh eggs only. Fresh eggs, when beaten incorporates air in it, additionally one can put some milk, some water so that when they evaporate on action of heat[obviously, they cant escape!!] & the result is a soft & fluffy omelette.
I have been thinking for sometime to write on how to make the perfect french omelette & thought today is the right day. Firstly, have a good omelette pan. If your omelette pan is good, you can end number of omelettes in your life, if they are gone....leave it!!
Secondly, the enemies of your omelette pan are moisture & egg white. Truly, we add some milk, cream for scrambled eggs, but these moisture actually damages the seasoned pan.So lesson #1--For scrambled eggs, keep a separate pan.
Eggwhites dont have any fat, so when you are making omelette with egg white, they lack additional lubrication. Rather, they take back any lubrication. What if the eggwhite omelette is to be made without oil....???Think upon it...
Thirdly, dont wash a pan!!It may sound nonsense, but it is a fact. Rather, wipe it with a moist cloth.
Fourthly, dont use any metal for flipping your omelettes. Any metal object can scratch the pan, which may result in .....you know what it is....

Anyways, now lets make an omelette. Take a couple of eggs, [preferably two or three, again on your choice!!]. Whisk them well[beater or fork will do the job!!], season[salt, pepper & wutever you want...including saffron!!!]& keep aside.
Now heat your pan, yes till almost smoking....& add in your fat [Olive Oil, oil, suet, lard, butter, clarified butter, ghee ....] and pop-in the fillings you want[all--onion, tomato..anything, except cheese, for obvious reasons!!] & cook them[make sure any raw meat if added be cooked well, or as per doneness].

Now add in the beaten & seasoned eggs---Wait...till a bubble comes up!!! This makes sure that your omelette is not going to stick at all. Once you see the bubble, start working as if you will do for scrambled eggs, however, dont work too much, else you will get a scrambled egg. Once it is partially cooked, start giving it a perfect round shape, neatly arranging the sides. Add any additional filling if necessary, like cheese or any herbs for example & then start rolling. Remember, a true french rolled omelette is of pale-yellow colour. Quite contrary to what Chef Gordon Ramsay will say "What is there in a food, which has no colour, but it is a fact that a true omelette is almost little to no colour.[Let me tell you a secret--Not all chefs can make the perfect omelette. I have come across so many big shots, but in omelette they are failure...dont spill *this* bean ;) ]

I dont like all omelettes. I would rather prefer a ham & cheese omelette in my breakfast. Ideally Pork Ham[Preferably, if I have blackforest ham] else, smoked turkey ham will also the do the needful. However, I am skeptical about beef, since I dont eat due to obvious reasons!!!
Sometimes, guests ask me "How many omelettes do you make in a day??"...I just smile at it away..I wish I could keep a count ... :)
But have I eaten so many omelettes as many I have made now???Never..... :)