Thai Omelette - Snacks - Working Woman's 1980s Recipe Card (2024)

FAQs

How do you make an omelette like a professional? ›

The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.

If you have hot melted butter or hot oil, then add whipped eggs, they will fluff up a lot. Halfway through start to stir with a silicone spatula and cook to desired doneness. One other thing is some restaurants add either a couple spoons of water or milk, which also adds to fluffy eggs.

The Japanese soft egg omelette (called 'omurice' in Japan) is one of the hardest egg dishes to make, but it isn't impossible! 🍳 We show you how it's done. Have you tried to make it? 🤷🏽‍♂️

If you want a lighter (not lighter in calories) and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream.

Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork. Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs.

If the omelette feels strong enough to be flipped, slowly edge it over the flat side so it forms a semi-circle. If you've got toppings it's especially important to do this gently; the flip should be more a guide then a quick action so the omelette doesn't break.

Why do you put cornstarch in an omelette? ›

Cornstarch is an emulsifier which means that it helps the fat and water hang get along. It also helps keep the proteins from clumping. And it soaks up water and helps keep the egg mixture moist.

Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.

Omelet is the standard spelling in American English. In fact it appears about twice as often as omelette in American publications. But omelette beats omelet in British English. When you're choosing which spelling you should use, pick the one your audience will be more familiar with and stick with it in your writing.

To do so, the eggs must be stirred and moved as vigorously as possible upon hitting the hot, buttered skillet until just the exterior is just barely set. Then, the still-soft curds are pooled towards one side of the skillet and the omelet is folded and gently inverted onto a plate.

Gently lift one side with the spatula to fold it in half, and press down on the top to allow the center to stick together. Allow the side still on the pan to cook to a golden brown, then flip it again, and allow the other side to cook to a golden brown too.