The only reason an omelette turns rubbery is a high heat. Egg protein sets at 70 degrees; anything hotter squeezes out the water and tightens the texture. Low heat, constant stirring, and take it off before it is fully cooked. It carries on cooking on the plate.
Ingredients
For the omelette
Method
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Beat the eggs
Beat the eggs, milk, salt and pepper with a fork for 30 seconds. Do not overbeat.
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Melt the butter
Melt the butter in a non-stick pan over a LOW heat; it should not foam.
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Pour
Pour the egg into the pan and wait 20 seconds.
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Stir
Keep stirring, drawing the edges into the middle with a spatula. Small soft curds should form.
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Fold
While the surface is still slightly wet, stop stirring and fold the omelette in half.
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Serve
Slide it onto the plate at once. It will carry on cooking there.
Tips
- Use a low heat; a high one turns the omelette rubbery and there is no going back.
- Take it off before it is fully cooked, as it carries on cooking on the plate.
- Do not overbeat the eggs, because too much air makes the omelette dry.
Nutrition
Values are per serving and approximate.