Golden Cheese Omelette
Golden Cheese Omelette
How to Make a Tender and Savory Cheese Omelette
This omelette features a wonderfully soft egg exterior encasing a rich, savory cheese filling. You can simply fold it in half like a crescent roll, but for an extra touch of elegance and visual appeal, try shaping it into a puffier, rounded form. It’s a delightful dish that adds a touch of luxury to your breakfast or brunch.
Ingredients- 3 fresh eggs
- 1 slice of cheddar cheese
- 1 tsp butter
- 1 Tbsp heavy cream
- 1 Tbsp vegetable oil
- 2g salt
Cooking Instructions
Step 1
Begin by cracking 3 fresh eggs into a bowl. To achieve a smoother texture, gently remove the chalazae (the white, stringy bits) by whisking lightly with a fork or chopsticks. This step ensures a more delicate omelette.
Step 2
Add 1 tablespoon of heavy cream and 2g of salt to the whisked eggs. Mix well until thoroughly combined. The heavy cream will contribute to a wonderfully soft and moist omelette, enhancing its overall flavor profile.
Step 3
For an exceptionally smooth batter, strain the egg mixture through a fine-mesh sieve. This process removes any remaining bits of chalazae or eggshell, guaranteeing a silky-smooth omelette.
Step 4
Prepare the cheese for its savory filling. Take 1 slice of cheddar cheese and, without removing the plastic wrapper, make cuts on all four sides, about 0.5cm deep. This makes it easier to peel the wrapper and tear the cheese. Once unwrapped, tear the cheese into small pieces, approximately 0.5cm in size.
Step 5
Heat a non-stick skillet over medium-low heat. Add 1 teaspoon of butter and 1 tablespoon of vegetable oil, ensuring they coat the entire surface of the pan, including the edges. The butter adds flavor, while the oil prevents sticking and ensures even cooking. Be careful not to overheat the pan.
Step 6
Pour the strained egg mixture into the warmed pan. As soon as the eggs hit the pan, use chopsticks to quickly stir them in a circular motion from the center outwards. Stirring rapidly before the eggs set helps create a tender, custardy texture.
Step 7
Continue cooking over low heat until the eggs begin to form soft curds. Sprinkle the prepared cheddar cheese over one half of the omelette. Once the cheese starts to melt, carefully fold the omelette in half, then gently shape it into a plump, rugby-ball-like form by tucking in the edges. Cook slowly over low heat to prevent burning.
Step 8
To enhance the rugby ball shape, carefully fold the edge of the other side towards the center. Handle the omelette gently to maintain its structure during this process.
Step 9
Use chopsticks to gently press along the edges of the omelette, encouraging the seams to seal and reinforcing the plump rugby ball shape. Be mindful not to tear the delicate egg as you shape it, aiming for a well-rounded form.
Step 10
Finally, carefully flip the omelette onto a serving plate. Use the edge of the pan and chopsticks to gently press and shape the omelette into a smooth, rounded form. Once one side is perfectly shaped, repeat the process on the other side. You will now have a beautifully golden and delicious cheese omelette ready to enjoy.
