An Egg-Cellent Omelette with Ballymaloe Relish
- Cooking Time: 8 minutes
- Serves: 1
- Allergens: Eggs, dairy
Description
People always say that omelettes are a quick & easy meal, but they forget to add that they can be delicious too. To ensure your omelette is egg-xactly right, use eggs that are at room temperature. Cold eggs take longer to set and this can result in overcooking. To make a lovely, fluffy omelette, add a small amount of milk or cream to your eggs before adding to the pan. Finally, pick the perfect pan. Non-stick is a given, but size matters also: a pan that’s to big will cook the omelette too quickly, while a pan that’s too small may cook your omelette on the outside only – and an underdone omelette is no yolk. We can only apologise for our egg puns – we must be cracking up. Serve with Ballymaloe Relish or, for a gentle hint of heat, Ballymaloe Pepper Relish to complete this delicious dish.
Ingredients
- 3 free-range eggs (at room temperature)
- 30ml water
- ½ tsp butter
- 1 tsp parsley (chopped)
- 1 tsp chives (chopped)
- Salt & pepper
- A dash of milk / cream (optional)
Dietary Suitability
Method
- Pop your eggs, water and seasoning into a bowl. Add your milk / cream if looking for an even fluffier omelette. Whisk until the eggs froth up to three times their original bulk. This will probably take a few minutes, so don’t worry - it WILL happen!
- Heat the butter in a pan. Just before it turns brown, pour in the egg mixture. Reduce to a medium heat.
- When the bottom of the omelette is set, sprinkle in the herbs, which should sink through the frothy top.
- Remove from the heat when still slightly runny under the froth. Serve straight from the pan with Ballymaloe Relish or Ballymaloe Pepper Relish on the side.
