Discover three delicious ways to enjoy omelettes, from a simple folded style to a creamy French classic and finishing with the delicate Japanese tamagoyaki rolled omelette.
Crack the eggs into a bowl, season with salt and black pepper, then cook over medium heat with a bit of butter. Stir occasionally until the eggs begin to set.
Add cheese and cook until the omelette is fully set. Fold it gently and serve this basic folded omelette.
For the second variation, pour eggs into a pan over low heat with butter that is almost melted. Stir briskly to prevent the eggs from sticking or burning on the bottom.
Continue stirring until the eggs thicken and develop a creamy texture.
Let the eggs set lightly, then gently fold and roll them into a classic French-style omelette.
For the third and final version, season the eggs with salt, sugar, mirin, and dashi powder.
Use an old rectangular pan over low heat and pour a thin layer of the egg mixture.
Cook the egg layer until partially set, then roll it up and push it to one side of the pan. Repeat this process, layering, rolling, and pressing, until you form a soft rolled omelette.
This technique creates tamagoyaki, the traditional Japanese rolled omelette.