Five common mistakes that you usually ruin your French omelettes

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While in other countries dinner is the most popular meal of the day, in Spain we usually use simple and quick recipes to prepare. We open a can of tuna and make a salad, take a pizza out of the freezer, or even have a plain yogurt and go to bed. However, If there is an easy and light recipe that is the French omelette, a common dish for dinner.

With just eggs, a pinch of salt and very little oil you can make this recipe. It is so simple that many call it bland and despise it. However, it is a common cooking test for those starting out in this profession. It is one thing to know how to beat an egg and curdle it in the pan and it is quite another to find the doneness and the perfect texture for this iconic dish.

Despite its simplicity, the French omelette keeps some secrets and, above all, we are not aware that we make certain mistakes that ruin the final result. The frying pan with which we cook, the intensity with which we have beaten the eggs and, even, how you are folding it on itself, are aspects that They may seem insignificant, but they have consequences after cooking.

Cook the egg

The first thing we need to make an omelette are, of course, eggs. As it happens in the rest of cooking recipes, the quality of these will determine the final result. But, in addition, the quantity is a decisive factor: it is better to use at least two eggs so that the tortilla has the right density and size. The next step is to beat these eggs and watch out! because it also has its trick.

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According to the doctor in Food Science and Technology, Miguel Ángel Lurueña, if we beat the eggs well, we will obtain a fluffy omelette. This is because proteins change their structure and manage to retain air inside. However, many cooks argue that, from a gastronomic point of view, it is better if the omelette is slug inside. To achieve this, the egg would have to be beaten less.

Now, nutritionists and food safety experts recommend that we cook the egg until it is completely set. This reduces the risk of poisoning by Salmonella which carries unpleasant symptoms for the gastric system. In addition, it is a frequent condition and, above all, in summer: the Spanish Agency for Food Safety and Nutrition (Aesan) notified almost 9,000 cases in our country in 2018.

Oils and pans

The egg is, without a doubt, the protagonist of the French omelette, but the fat with which it is fried is also important. Although in Spain we have the custom of frying with oils and, fundamentally, with olive, the most purist recipe for this dish uses butter. Of course, extra virgin olive oil is more beneficial because it contains, for the most part, unsaturated fats and resists high temperatures without generating toxic substances.

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In any case, what we can improve is the amount we use: to make a French omelette it is only necessary to add a small spoonful. Going over olive oil can cause the egg to fry. In this way, We must not maintain too high a temperature throughout cooking. Once the pan is hot, we can lower the temperature to half, thus preventing the tortilla from burning.

From 70 degrees of temperature the egg is set and does not present risk of toxiinfection by Salmonella. Other factors that may be ruining our omelettes are that our pan is too old and sticks or add the salt after beating the egg. This last habit makes it more difficult to calculate the proper amount of salt and causes it to be bland or too salty.

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