...by the Omelette King:

By adding 1 table spoon of water per egg when making the omelette, it becomes particularly light and fluffy. The reason is that when the egg-water mixture hits the hot pan, the water instantly cooks and develops steam - which in turn results in the perfect omelette! You can see then steam in the form of bubbles as the omelette is setting.
 
 
 
 

2-Egg-Omelette

Try this 30-second omelette recipe, which was recommended to us by the Omelette King, Howard Helmer! He visited us on Friday, 4 July, all the way from New York City, and shared his egg-citing omelette secrets with us. And he should know it all, holding the World Record of omelette making: 427 omelettes in 30 minutes!

Omelette

  • A bit of butter
  • 2 eggs
  • 2 Tbs water

Optional omelette fillings

  • Ham from the Deli
  • Cheese - Howard used the Grana Padano, shredded, also from the Deli
  • A few drops of Ranch dressing or any other creamy salad dressing
  • Sliced shallots
  • Diced tomatoes
  • Diced red capsicum, roasted
  • Diced zucchini, roasted
  • Fresh herbs to garnish (parsley, chives)
  1. Crack two eggs into a small bowl and add 2 table spoons of water.
  2. Add a knob of butter into a hot pan. Once butter is melted and the pan is very hot, add the egg mixture.
  3. Stir gently with a wooden spoon until omelette starts to set, then sprinkle with your favourite omelette fillings.
  4. Fold omelette over and drop upside down onto a plate.
  5. Garnish with fresh herbs and serve with crusty bread.