The omelet is a dish made ​​with eggs. It is both very simple and quick to perform, whether at the level of preparation, the added ingredients or cooking. Tastes in this area vary widely, some like it very cooked, others appreciate the point, others require deliquescent. In its simplest version, this is a preparation of beaten eggs, salt – sometimes peppery – and then pan-fried or baked.

Once the egg is almost cooked and it remains only a thin layer not coagulated on the surface, it can be run using the spatula and stop the fire to leave the cooking to be completed slowly under the effect of the heat stored.

There are different ways to present and accommodate the omelet. Depending on the type of ingredient you intend to add, you may want to add them to eggs before putting them in the pan, or drop them off when cooking is completed before closing the omelet to give an omelet stuffed.

An optional method of presentation is to move a piece of butter on the surface of the omelet once it is ready for service, to give it a shiny appearance.

An interesting variant of cooking is to cook the omelet in the oven, like a fried egg, a method that has the particularity to support the increase in volume in the manner of a souffle.

The omelette falls into the category of basic preparations which only the imagination limits the variants.