Season 2 of MasterChef Australia (yeah, yeah, I’m obsessed) had Adam and Callum preparing fluffy omelettes for the judges in the Grand Finale. Normally, I would be glued to see how the perfect omelette is made. But, I wasn’t, coz I had already made mine.
Omelettes have been a very sorry affair in my repertoire of cooking skills. I’d just never get the right consistency. But, I mastered the perfect omelette once I got the perfect non-stick saucepan. Amma gave me this Fissler saucepan when I got stuff from home and it has been a boon. So, one day, with the leftover stuffing from my mushroom-filled grilled chicken breasts, I was inspired to make stuffed omelette.
I’m sure all of you know how to make an omelette. But, I shall still describe what goes into it and how it should look, taste and feel! The perfect omelette is smooth, fluffy, light and thin and slightly golden brown. It almost melts in your mouth as you dig in. And, the perfect secret to any egg recipe like fried eggs or omelette is the use of butter or ghee (which is a secret I learnt from my mother-in-law, and that my husband reiterates time and again). It just takes the dish to another level.
Disclaimer: The image was taken from the iPhone in a hurry and lots of excitement. Imagine, if you drool over this, the actual version was so so so much better looking.