Because Everyone Knows How to Make an Omelette, right?

A perfectly cooked fluffy omelette for breakfast accompanied by a couple of sausages, baked beans and toast! Or maybe for supper, eaten with rice and kicap? I’d like to think that omelettes (or commonly known as telur dadar) can be eaten throughout the day – when you need a quick fix to satisfy those hunger pangs.

How to Make an Omelette


• 2-3 eggs

• 1 teaspoon cooking oil  OR 1 tablespoon butter

  1. Break the eggs into a bowl and season with salt and pepper
  2. Beat the eggs with a fork.
  3. A non-stick pan is best when making omelettes. The size of your frying pan is important. Too small and the omelette will be thick, spongy and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. For a 2 or 3 egg omelette, the base should measure 17cm in diameter.
  4. Place the pan on the heat and let it get quite hot, add the oil or butter and swirl it round, tilting the pan so that the base and the sides are coated.Pour the eggs into the pan and leave it on the heat without moving it and count to 10.
  5. After this time a bubbly frill will appear round the edge. Now tilt the pan to 45 degrees and, using a tablespoon, draw the edges of the omelette into the centre. The liquid egg will flow into the space, filling it.
  6. Tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges so that the egg can travel into the space left – all this will only take half a minute.
  7. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and fold the omelette, then take the pan to a plate, tip the omelette on to the plate.

Remember, an omelette will go on cooking even on the plate, so serve it immediately. For this reason it is important to have some liquid egg left before you start folding, but if you have left too much, leave it to set on the plate before eating.

The perfect omelette is one just tinged with gold on the surface and very soft and squidgy on the inside.

For a cheese omelette, add a tablespoon or two of grated cheese before folding the omelette.

For a mushroom one, either use canned mushrooms or fresh mushrooms. Use 3 mushrooms thinly sliced and add them to the hot pan and lightly fry them for half a minute before pouring in the eggs.

Tip: The butter should melt and sizzle but not brown too quickly, if this happens the pan is too hot. Use a medium heat.

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