Fluffy Omelette

Filed in archive Tricks & Techniques on July 1, 2006

One favourite childhood memory I have is waking up on summer mornings with one of my aunties frying up an omelette especially for me. Her creations, no matter what the filling, never failed to make my mouth water. Spanish omelette, ham omelette, just onions and potatoes, plain cheese and garlic - name it, it was the best for the little girl that I was.

These days, I'm old enough to fry my own omelette but auntie still makes me a nice plate when I'm home on holidays. I realise what I like best about her omelettes is how fluffy they are. Firm yet moist, they're soft and very light. As a diligent food blogger (hehehe!), I asked for her secret. It seems very simple if you hear her talk but when I tried it on my own, well, it needs a bit of practice.

Auntie's instructions:

Beat eggs well till frothy then pour fresh milk (ratio is roughly 1 egg : 2 tbsp milk) and pinch of salt. Beat again till well blended. Pour into pan. Fry as an omelette or scrambled eggs.

My eggs aren't as fluffy as my aunt's but with all that conscious practicing, I've already seen a marked improvement. Let's see how I fare in two months or so. All that beating makes me want to enroll in a cooking class ala Sabrina! Hmmm...