Lion Quality Eggs
– The Omelette Bar

Omelettes make popular and profitable meals, which are quickly and easily made to order. Establishing an Omelette Bar as a speciality catering service is a simple operation. The only equipment required is one or two omelette pans, a heat source and a working surface.

The Omelette Pan

A good quality pan is essential for a perfect omelette. Made from aluminium or iron, the pan should have a thick base to distribute all the heat evenly and fairly high rounded sides so that the omelette can be easily tuned out and folded in one operation. Proved before use and wiped clean, not washed after use. If the omelette pan is wise it must be reproved before use. Alternatively, a good quality no-stick pan can be used.

The Preparation Area

The should ideally be situated adjacent to the cooking area with enough space for the egg supply, basin for mixing, salt, pepper, water jug and butter dish.

Omelette fillings should be prepared in advance and arrange conveniently for use. A waste bin and a supply of plates can be placed nearby. If a large number of omelettes are served, crack and lightly beat eggs in advance, measuring each omelette size with a portion-controlled measuring ladle. If demand is unpredictable, simply crack the eggs as each omelette is ordered. With a little practice, it is easy to become a skilled omelette-maker. If there is space and fire regulations permit, omelettes can be prepared to order behind the bar, providing an interesting customer attraction! Cooking in full view is fine as long as you remember the basic hygiene principles and work methodically.

Basic French Omelette Recipe

Serves 1

3 medium Lion Quality eggs
3 teaspoons cold water
Salt and pepper
15g (1/2oz) butter

Put a pan over a low heat to get hot. Beat eggs, water and seasoning together just enough to break up the eggs. Add butter to pan, turn up heat and when butter is sizzling, but not brown, pour in egg mixture. Using a palette knife or spatula, draw cooked mixture from sides to middle of pan, so that the liquid egg runs to base of pan and cooks. While top is still slightly runny, fold over one third of omelette away from panhandle. Add chosen filling. Remove from heat. To turn out, hold pan and tip pan over completely on to warm plate so making another fold. Serve immediately.

Experiment with interesting omelette fillings

Allow 25g (1oz) –50g (20z) filling per person

In addition to the usual varieties of cheese, ham tomato and herb, try prawns deep fried onion rings, sliced and cooked button mushrooms, sautéed chicken livers, diced cooked red and green peppers or sweet corn and Smokey bacon.

Omelettes van be served with all sorts of items, such as chips backed potatoes, crusty bread or salads. Always garnish the plate to add colu8r and eye appeal. A few sprigs of fresh parsley or watercress, a sliced tomato or small salad will finish the dish, making it look much more attractive. Remember that with a little butter and milk an omelette mixture becomes the ingredient for scrambled eggs!

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899