1Chop the onions. ginger, coriander leaves and chilies fine. In a bowl, beat the eggs well. Add in all the above ingredients.
2In a frying pan heat the oil till hot and pour the mixture in. Sprinkle a little oil over the top, taking the oil from the pan. As soon as the lower side is cooked and turns light brown, gently turn the omelets to cook the other side. This
omelet is flat. Serve with hot bread or toast.
Add raw mangoes, ripe mangoes or bananas, chopped, to the above ingredients, adding a little gram flour.
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, shares an incredible technique for making an omelet fit for a modernist chef. To try to make this omelet at home, start with some powdered whole eggs and CHOW's recipe for duxelles mushroom paste. Measure your duxelles, then read the directions on the package of powdered eggs. You'll need to treat the amount of duxelles as the amount of water needed to hydrate the eggs, and then figure out the equivalent ratio of powdered eggs in order to have at least 4 ounces of paste per omelet. Place the duxelles and the powdered eggs in a food processor, process until smooth, and use this as the mushroom paste in the omelet. Obviously, this omelet technique is not for the faint of heart, but check out the results in the video! Incredible.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.