How to Cook a Perfect No-Flip Omelette, Plus More Easy Ways with Eggs

How to Cook a Perfect No-Flip Omelette, Plus More Easy Ways with Eggs

by: Allison Day March 8, 2018 | 1:34 PM, Food Network, http://www.foodnetwork.ca/show...ct-no-flip-omelette/

Good mornings start with great breakfasts. Chef Roger Mooking of Food Network Canada Chef School, showcases his skills with the incredible, edible egg, walking you through how to make the perfect omelette using the broiler – without the often-feared flipping. Roger’s failsafe tips make it possible for home cooks of all skill levels to turn everyday eggs into a chef-inspired morning masterpiece.  And along with Roger’s no-flip omelette recipe, we’re sharing even more egg recipes for breakfast, brunch, lunch, and dinner, so you can really get cracking in the kitchen.

How to Make a No-Flip Broiler Omelette

Make sure you have all of your ingredients set out and ready to go, as this breakfast omelette comes together fast.

Something important to note is the colour of the omelette. Classic French omelettes have no golden brown bits or caramelized edges, as the typical soufléed American-style omelettes often do, remaining a pale yolk-yellow inside and out. Gentle heat and a swift hand make this possible, as do the quality of the eggs.

Free-Run Eggs Are Best

Roger thinks free-run (or free-range) eggs are the most delicious eggs, and a clear choice for the perfect omelette.

“You want to get as close to the natural source of ingredients as possible,” he says.

Eggs are a great example of this, where quality and freshness really count. Head to your farmers’ market to source your eggs, or choose the best you can get at your local grocery store.

You’ll see that beating your eggs is no big deal. Skip the fancy whisk and use a fork, incorporating a little air, beating until the whites and yolks are uniformly combined. For flavour, Parmesan and chives add a hint of something special, without distracting from the mild eggs.

The Perfect Omelette Pan

Roger uses a mix of butter and vegetable oil in his cast-iron skillet – his preferred nonstick pan – so the butter won’t burn. When the pan is heated, a few moments of cooking is done on the stovetop before it’s popped under the broiler. If you’re adding a filling, add that before it heads into the broiler. Sautéed mushrooms, wilted spinach, leftover cooked vegetables or diced ham are just a few ideas, but Roger keeps his omelette unadulterated, classic French-style.

The tri-fold is the finishing touch (don’t stress!), along with additional Parmesan and chives. Serve it up with toast and breakfast (or brunch or lunch or dinner) is served.

Treat your family, and yourself, to Roger Mooking’s no-flip, no-fuss French Broiler Omelette tomorrow morning.

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