Page 575 - YC Cooking School

sections towards the centre and tilting the pan so that the raw bits fill the spaces. This

technique helps your omelette to cook more quickly and evenly.

The cooking time for a traditional omelette is 2-3 minutes, depending on how you like it.

Stay away from hard, rubbery eggs
The ideal omelette should still be a little soft in the centre when you add the fillings.
Remember that eggs will continue to cook even after you’ve removed them from the heat,
so take this into account when deciding if it’s done.

Finish with a flourish
To serve, fold the omelette into a cigar shape (watch the video tutorial to see how it’s done)
or just simply flip it in half. Omelettes are best eaten immediately, so gobble it up and enjoy!

A few notes on frittatas

A non-stick, oven-proof skillet is the perfect cookware to use when making a frittata.
It’s happy on a stovetop and in your oven, giving you the perfect crispy and
caramelised end result.
Unlike with a traditional omelette, caramelisation on a frittata is a good thing. Go for a

high oven temperature (200ºC) so that the frittata cooks quickly without drying out.
Remember to preheat the oven before you start preparing the toppings and eggs.
The same rules for omelettes apply when making a frittata: pre-cook any toppings that
you wouldn’t eat raw or crunchy.
Work on a quantity of about 2-3 eggs per person.
Ideally, your frittata should still wobble a little when you take it out of the oven.
Remember, egg continues to cook even after it’s been removed from the heat source.
Having trouble turning your frittata out? Leave it in the pan for a few minutes. As it
steams in the pan, it will naturally loosen and be easier to lift out.
Unlike a traditional omelette, a frittata tastes just as good cold and will keep in the
fridge for up to five days.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. For the salsa, use limes instead of lemons. If you can’t find either of these, then a good
white wine vinegar will also do the trick.
2. Fresh herbs can be added to the raw or cooked egg. Flat-leaf parsley, basil and chives
all pair beautifully with egg.

Learn to cook online at learn.yuppiechef.com
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