An omelette is a perfect dish to be
eaten for breakfast. Making an omelette is so simple and can be ready in
minutes. It is also the perfect protein-packed vehicle for all kinds of
ingredients, for a power breakfast. The crucial ingredient for making an
omelette is eggs and the step for making it was so easy. Just whisk some eggs,
cook them in a non-stick sauté pan that coated with butter, fold them and
serve. But, besides eggs, cheese is the most essential ingredient in an
omelette because the creamy buffer helps hold it together. Cheddar cheese that
was used in this lab increase the gooey factor and make each bite creamier.
Creamy cheese, stirred together with the sautéed vegetables also help with
ingredient integration, assuring that every bite has a little bit of
everything. For vegetables, the rules the smaller equals better applied here.
Tomato, green capsicum and chives were cut into small dices and sautéed with
clarified butter.
Cooking eggs in a non-stick sauté
pan was easy, but the texture of omelette cooked against hot and greased steel
was better. In order for the eggs not to stick to the pan, and in order to get
the outside of the omelette to cook well, the pan need to be hot enough before
pouring the eggs. The omelette was folded perfectly, but with a hit of brown.
Inside, the eggs were rich, lush, and almost cheesy, their texture was
custard-like consistency. Season the
omelette with salt and pepper while it’s still hot to make the omelette taste
its best. When we served the omelette to Madam Hayati, the visual of the
omelette was not quite appetizing because there was a slight hint of brownness
at the exterior of omelette since we did not stir it well on the sauté pan. The
omelette also was slightly hard and the moistness of the omelette lessen
because of the same mistake but the taste was still good.
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