The Parmelet – Turning The Late-Night Omelet Within Out

Like most slow night, post-saloon culinary experiments, I wasn’t expecting also much every bit I attempted this crispy, inside-out parmesan omelet, then I was fairly thrilled alongside how it turned out. The caramelized cheese had formed a thin, but protective layer, in addition to since the eggs had never straight touched the pan, they were moist in addition to tender. It mightiness accept been the cocktails talking, but I started to intend I had stumbled on to to a greater extent than or less sort of omelet hack, which improves both the texture of the surface, in addition to diminishes the run a endangerment of dry, bitter, overcooked eggs. 

I also tried this alongside cheddar, in addition to it plant pretty much the same. There is i catch, inwards that yous withdraw a nonstick pan for this to work, but other than that, non much tin larn wrong, in addition to then much tin larn right. Like what to materials inwards the middle. As long every bit yous oestrus it first, a reasonable sum of whatsoever classic omelet filling would shine.

This volition also operate whether yous role i or 3 eggs, depending on the texture you’re going for. Using a unmarried egg is form of a cool trick, since the cheese layer is nigh every bit thick, in addition to yous tin actually appreciate the crispness fifty-fifty more. I promise yous hand this bully novel omelet technique a attempt soon. Enjoy!

Ingredients for i Parmelet:

8-inch non-stick pan

1 teaspoon olive oil

25 grams (just shy of 1-ounce) finely grated Parmigiano-Reggiano cheese

1,2, or 3 large eggs, beaten

1/8 teaspoon H2O per egg

salt in addition to freshly solid position down dark pepper to sense of savour

pinch of cayenne