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Article: Food: Have you cracked it? We all think it's so simple, but nobody gets it right every time - not even Simon Hopkinson. So take an easy route to making the perfect omelette
- Article from:
- The Independent (London, England)
- Article date:
- February 17, 2001
- Author:
CopyrightCopyright 2001 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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From time to time - and, it must be said, increasingly more often
of late - I find myself asking this question: why is it assumed that
all cooks are capable of making an omelette? And here, please note, I
choose not to preface that pale yellow, buttery pillow of just-set
beaten eggs with its usual adjective of "simple". Making an omelette
has never been a simple task. It has always been the trickiest of
kitchen manoeuvres. With omelettes, one needs tuition and practice.
Even now, I still cock them up, and I am supposed to know
everything. My good friend, the chef Rowley Leigh, is the only person
I know who rarely messes up an omelette; then, if he does, he has the
opportunity to discreetly ...