Perfecting an omelette might seem a simple task but to master it with perfection every time is tough. As an avid egg eater and fan of this triple egg omelette sandwiched with smokey tahini sauce I wanted to share no only this new favourite recipe, but also a few top tips for mastering you eggs at home (see below)
Smoked tahini omelette with cucumber and pickled chilli recipe
The cucumber pickle is a nice accompaniment, as it cuts through the richness of the tahini and adds a nice fresh contrast
- 3 eggs
- 1 tbs butter
- 1 heaped tbs tahini paste
- a pinch of ground cumin
- 3-4 drops liquid smoke (can be bought online)
- 1 tsp lemon juice
- sea salt and black pepper
- 3-4 tbs water, to loosen
For the pickled cucumber
- a pinch toasted coriander seeds
- 1/4 cucumber ribboned
- 1 tbs lemon/ white wine vinegar
- a pinch sugar
- e v olive oil
- a few pickled chilli (optional)
Add the sugar, lemon and a dash of e v olive oil to a large bowl. Mix to combine and then add the coriander seeds, cucumber and pickled chilli (if not using pickled chilli, try a spring onion and some more fresh coriander) then dress to evenly combine.
Beat the eggs very well until all yellow and creamy, even slightly frothy.
Then, add 1 tsp butter to the pan over medium-high heat and tilt the pan to make sure it’s thoroughly greased.
Mix the tahini with the liquid smoked, sea salt, lemon and a pinch of cumin until you have a thick paste.
Pour the egg mixture into the pan, you should see the edges start to cook immediately.
With a silicone spatula, gently push the cooked perimeter inside so that the raw liquid can come out to the edge. Hake the egg, so it starts to come together and then fold in the tahini mixture and place on a plate.
Use your spatula to slide underneath the half without the filling and fold it over the side with the filling to make a half moon. Sprinkle a little sea salt and pepper over top. Slide this off your pan and serve immediately with the cucumber pickle.
Egg Cooking Tips
- A good non stick pan : Cast iron here can be problematic if it has been well worn in. Any sort of grainy surface and the egg is likely to stick, so I recommend a frying pan from eco pans or any other ceramic, non teflon variety.
- Enough fat: Make sure to grease the bottom of the pan with enough fat, but not so much that it is drowning in it. Here I like using about a tablespoon of butter, or ghee (clarified butter) I find for taste it is the best option. Otherwise a mild tasting olive oil is also a good option.
- High Heat : A high heat is essential when cooking an omelette. You need to make sure the pan is searing before the beaten egg goes in. Don’t be scared to shake the pan to keep it moving in the bottom. The little pockets of softer and cooked egg ensures for a lovely texture.
- For more tips watch the video for this recipe (above)