Bushra Griffith
When making a cheese omelette, it is important to keep the temperature low to prevent the eggs from turning brown. To start, crack the eggs into a bowl, add milk, salt, and pepper, and whisk until the mixture is foamy. Next, heat butter in a non-stick skillet over medium-low heat, pour in the egg mixture and swirl the skillet to cover the bottom evenly. Once the eggs start to set, use a spatula to gently push the cooked egg towards the centre, allowing the raw egg to run underneath. When the eggs are about 75% set, sprinkle cheese over the surface and let it cook until the cheese is melted. Finally, use the spatula to fold the omelette in half and serve immediately.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick skillet |
| Pan size | 8-inch or 10-inch |
| Heat level | Medium-low |
| Butter | Melted, lightly browned butter |
| Eggs | Whisked, beaten, or stirred |
| Cooking time | 3-4 minutes |
| Omelette type | American or French |
| Filling | Cheese, meat, or vegetables |
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What You'll Learn
Use a non-stick pan
When making a cheese omelette, it is important to use a non-stick pan. This is because eggs have a tendency to stick to the pan, and a non-stick pan will help to prevent this. The size of the pan is also important, as it determines how thick or thin the base of your omelette will be. For a small non-stick skillet, use medium-low heat.
Before adding any butter or eggs, heat your pan for a few minutes. This will ensure that the metal has expanded, and any microscopic pores that the eggs could grab hold of are shut.
Once your pan is hot, you can add your butter. Melt the butter and swirl it around the pan to ensure the whole surface is coated. You can then add your eggs. Pour them into the centre of the pan and stir vigorously with a silicone spatula for around five seconds. You can also achieve this step by holding the spatula still and moving the pan around.
As soon as curds begin to form, lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Use your spatula to shape the edge and prevent the omelette from sticking. Move the spatula around the edge of the egg mixture to help shape it into a round.
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Melt butter, no oil
When making a cheese omelette, it is important to keep the temperature on the lower side to prevent the omelette from turning brown.
Alton Brown recommends using butter instead of oil for cooking an omelette. According to Brown, the logic behind using oil and butter together is that the oil will increase the temperature at which the butter burns. However, he argues that the solids in butter will burn just as easily in oil as in a pan. Therefore, it is better to stick to using only butter, which also adds flavour.
To melt butter without oil, start by heating your pan for a few minutes before adding the butter. The butter should gently melt without sizzling or foaming. When you see a few little butter bubbles, the pan is ready for the eggs. If you are using a non-stick pan, make sure to use a non-scratch spatula to avoid damaging the pan's surface.
If you are concerned about the saturated fat content of butter, you can replace it with olive oil, which is a healthier alternative that will not change the taste or texture of your omelette. Canola oil is another heart-healthy option that provides omega-3 fatty acids. However, when using olive oil, it is important to cook over low to moderate heat to avoid degrading the nutrients in the oil.
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Medium-low heat
To make a cheese omelette, you'll need eggs, butter, cheese, and a nonstick skillet. You can also season with salt, pepper, and herbs.
First, crack the eggs into a bowl and whisk until the mixture is foamy. You can add milk, water, or a pinch of salt to the eggs and whisk until well combined. Some recipes suggest letting the eggs rest at room temperature for 10 to 15 minutes to allow the omelette to retain moisture and stay tender as it cooks.
Next, melt butter in a small nonstick skillet over medium-low heat. Swirl the skillet to ensure the butter coats the whole surface of the pan.
Now, pour in the egg mixture. Let the eggs cook undisturbed until the edges start to set. Use a spatula to gently pull the cooked eggs from the edges toward the centre, allowing the uncooked egg to run underneath. Continue this process until the eggs are about 75% set, then use the spatula to press the eggs into an even layer.
Once the eggs are set, sprinkle cheese and herbs (if using) all over the surface. Let the cheese melt, then use the spatula to fold the side closest to you toward the centre. Fold the opposite side over to close the omelette.
The entire cooking process should take no more than 3 to 4 minutes. For an extra buttery flavour, you can run a fork with butter over the omelette before serving.
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Add eggs, don't scramble
When making a cheese omelette, it's important to keep the temperature on the low side to prevent the eggs from browning. Start by melting butter in a small nonstick skillet over medium-low heat. Some recipes specify using a 10-inch skillet, while others recommend an 8-inch skillet. The size of the pan will determine how thick or thin the base of your omelette will be.
Next, add the eggs. To prepare the eggs, crack them into a bowl and whisk until the mixture is foamy. You can add milk, salt, and white pepper to the eggs for added flavour. Some recipes suggest letting the beaten eggs rest at room temperature for 10 to 15 minutes, which helps the omelette retain moisture and stay tender as it cooks.
Pour the eggs into the centre of the pan. If you're using a silicone spatula, hold it relatively still and move the pan around to stir the eggs. Alternatively, you can gently scramble the eggs with the spatula until they are about 75% set. At this point, use the spatula to press the eggs into an even layer.
Now it's time to add the cheese. You can sprinkle cheese and herbs all over the surface of the eggs, or just down the middle of the omelette. Let the cheese melt, then use the spatula to fold the omelette in half or thirds. The entire cooking process should take no more than 3 to 4 minutes.
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Fold in cheese
When making a cheese omelette, it's important to keep the temperature on the lower side to prevent the eggs from browning. Melt butter in a small, nonstick skillet over medium-low heat. You can also add a bit of oil to the pan, as this will help raise the temperature at which the butter will burn.
Once the butter has started to foam, it's time to add the eggs. Pour them into the centre of the pan and stir vigorously with a silicone spatula for about 5 seconds. You can also crack the eggs into a bowl and whisk them before adding them to the pan. Make sure to season the eggs with salt and pepper, and perhaps a little milk or water, before pouring them into the pan.
As soon as curds begin to form, lift the pan and tilt it so that the excess liquid pours off the top of the curds and into the pan. Use a spatula to shape the edge and prevent the omelette from sticking. Continue gently scrambling the eggs until they are about 75% set, then use the spatula to press the runny eggs into an even layer.
Now it's time to fold in the cheese. Sprinkle your chosen cheese—anything from Emmentaler to cheddar to good old American—down the middle of the omelette. You can also add some herbs at this point if you like. Let the cheese melt, which should only take about 20 seconds, then use the spatula to fold the side closest to you toward the centre. Finally, fold the opposite side over to close the omelette.
The entire cooking process should take no more than 3 to 4 minutes. For an extra buttery flavour, run a forkful of butter over the top of the omelette before serving.
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Frequently asked questions
Medium-low heat is ideal for cooking a cheese omelette. This ensures the eggs stay soft and creamy.
High heat will cause the eggs to brown or toughen. Medium-low heat also gives the omelette a fluffy texture.
Heat your pan for a few minutes before adding the butter. This helps close up the microscopic pores in the pan that the eggs can fill and stick to.
Use a non-stick skillet or frying pan.
You can use any type of cheese you like. Some recipes suggest Emmentaler, cheddar, or Gruyère cheese.
