Is the secret of a good omelet is in the cooking or in the pan? Answer is both. Omelets, to be soft and runny in the center while smooth on the surface, should be cooked very quickly over a heat that is brisk but not too fierce. If cooked slowly, they become flat and tough and similar to scrambled eggs. To ensure even cooking, use a small, heavy-based nonstick frying pan. Better still, invest in an omelet pan, in which the base meets the side in a gentle curve to make it easier to fold the omelet and slide it out. After use, do not wash an omelet pan but simply wipe it clean with kitchen paper.

** Asian Recipes **