The Parmelet – Turning The Late-Night Omelet Within Out

Like most slowly night, post-saloon culinary experiments, I wasn’t expecting besides much equally 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 take away 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 approximately sort of omelet hack, which improves both the texture of the surface, in addition to diminishes the gamble of dry, bitter, overcooked eggs. 

I also tried this alongside cheddar, in addition to it plant pretty much the same. There is i catch, inward that you lot involve 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 inward the middle. As long equally you lot rut it first, a reasonable sum of whatever classic omelet filling would shine.

This volition also move whether you lot purpose i or iii eggs, depending on the texture you’re going for. Using a unmarried egg is variety of a cool trick, since the cheese layer is close equally thick, in addition to you lot tin actually appreciate the crispness fifty-fifty more. I promise you lot compass this peachy novel omelet technique a assay 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 dry ground dark pepper to sense of savor

pinch of cayenne