Quick-and-Easy Food Tips from Midwest Chefs
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Make a 40-second omelet
Take it straight from the world's fastest omelet maker: Use water with the eggs, a large-enough pan, correct heat and good egg-cooking technique.
That's the advice from Howard Helmer, senior representative for the American Egg Board, based in Park Ridge, Illinois. He holds the Guinness World Record for fastest omelet maker (427 two-egg omelets in 30 minutes). Here's what Howard recommends:
Prep eggs For each omelet, whisk together 2 eggs, 2 tablespoons water and 1/8 teaspoon salt (optional). In a preheated, 10-inch nonstick skillet over medium-high heat, heat 1 teaspoon butter or cooking oil until it sizzles, tipping pan to coat. Pour egg mixture into pan.
Cook quickly When egg edges bubble and set, use a spatula to pull cooked egg from the outside of the pan to the center while tilting pan so the uncooked egg reaches exposed pan surface. Keep entire bottom of pan covered with egg until there is no more runny egg. The egg should still be moist on top. Cooking takes 20-30 seconds.
Fill and fold Add your choice of chopped or shredded filling to half of the omelet. Then slide spatula under unfilled side of omelet and fold it over filled side. Holding pan in right hand and serving plate in left, flip omelet onto the serving plate.
For more egg ideas, see our slide show on Beautiful Fresh Egg Recipes.
To watch Howard make his super-fast omelet, visit the website below and look for Recipe Videos.