How to make a tornado omelette
There are a few things to remember - you will need a pair of chopsticks, and a perfectly seasoned or a non-stick pan. The tornado omelette should be cooked on a medium-high heat, so an induction plate heat source means you can control the heat easily, but you can also use a gas burner too.
What are the ingredients for a tornado omelette?
Much like its French cousin, a tornado omelette is made with just eggs, salt, water (but you can use stock or demi glace), and in this video corn starch is added to add a nice silky texture, but it also helps to hold the omelette together while you swirl it. You will need fat and you can use vegetable oil or olive oil, but clarified butter works very well.
Technique for swirling a tornado omelette
In this video, the egg mixture is made by adding all the ingredients together and beating the egg with an immersion blender. This gives it a perfectly smooth texture and consistency, which is important when pulling the omelette together. Heat the oil, and when the pan is hot, add a ladle full of the egg mix. When the edges become white and fluffy, it’s time to start turning with the chopsticks. You might find it easier to turn the pan, rather than the chopsticks. It’s important to remember that you need to speed up as you turn the tornado eggs and not slow down, because the edges will begin to cook faster as the tornado shape forms in the middle of the pan. So practice your movement plenty of times before attempting to do the real thing.
Season with salt and pepper, chopped chives, drape over boiled or fried rice, and enjoy.
