Jamie Oliver has known for years: this is how to make the perfect omelet
It seems so simple, but it’s a real art: making the perfect omelet. Don’t panic, because Jamie Oliver knows exactly how to do it. Are you ready for the Easter brunch again too? Easy!
Is it true or not: if you apply for a spot in the kitchen of a famous chef, your cooking skills are tested with one thing: make an omelet. If that omelet is completely right, cooked on the outside, soft and creamy on the inside, with enough salt and pepper, you’ve got a job. Otherwise, you’re not even allowed to stack the plates in the dishwasher.
Keep it moving
Is it really that difficult, an omelet? Not really, when you see this (very young) Jamie Oliver make one. A good non-stick pan or a heavy cast-iron skillet, a little butter and a little oil, and then gently slide those eggs in. Give the pan a little shake back and forth, fold the omelet in half, and voilà, within a minute you’ve made a perfect little omelet.
A mountain of cheese or super chic
Could it be a little more culinary? Jamie throws a mountain of grated cheddar into his omelet; it also tastes great with pieces of ham, but how about a farmer’s omelet with mushrooms, onion, garlic and bell pepper? Fry the vegetables first, then add your eggs and it can’t go wrong. Make a more refined omelet with strips of smoked salmon, or go super chic with some salmon roe on top. An omelet with lobster and chives also sounds delicious! And the classic millionaire combination is, of course, egg and black truffle, so why not grate some truffle over your warm omelet?
