Nate,
Have a look at this video which show's a different method for creating hearty (country) style omelets and also classic (soft) omelets.
May i suggest you try the method for cooking the Hearty Country style omelet once. Only do this if you have a proper nonstick rounded corner omelet pan. This style of omelet lends itself very greatly to any sort of additions and yet create a wonderful mouth feel and texture to the egg itself.
The keys to doing this successfully are to gently use a fork to pull the curd into the middle of the pan (your really just letting the weight of the fork pull the cooked curd to the middle... dont press down and ruin your nonstick) and then allowing it to brown nicely with some butter.
I often make this style and after developing the curd add some fresh grated sharp cheddar and finely diced sausage in the middle before folding it.
The classic style omelet he shows secondly is also very good, but many people wont enjoy it as the egg is still very liquid and runny.
06-09-2013, 12:30 PM
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