How can I make a good omlet?

Question

I am a beginner and have no experince making omlets. I would like to know how to make them and also some good combinations of things to put in them.

Answer 1

Well, all you have to do is whisk two eggs in a bowl.

Then you pour this into a pan (still hot with oil or melted butter).

Wait for 3-5 minutes before flipping the omelette. This is the hard part. Just scrape the sides of the omelette with a spatula thingie until it seems to be coming off on the pan (check the side, it should be golden brown).

Then carefully lift one side and flip it over on top of the other side so the omelette is folded. Then you flip the whole omelette over so it's frying on one side.

Once it looks done (ie. it's golden-brown fully and the inside is a little gooey, but warm) then place a plate on top of the pan and turn them over so the omelette falls down onto the plate.

Don't worry, this thing takes heaps of time to master!!! Even I still can't do it! My dad is the one who's expert at omelettes.

Some mixtures or additives to omelettes are:

-Spinach, cheese, tomato and chillies
-Ham, cheese, tomatoes, onions and chives
-Chicken, capsicum, tomatoes, pineapples and cheese
-Mushroom, white beans, cauliflower and chillies

Answer 2

The hardest thing about making an omelet is flipping it over (unless you get an omelet pan).

Crack 3 eggs into a cup and beat them (you can add a small amount of milk, but I don't)
Into (at least) a 12" fry pan pan pour about 1-2 tablespoons of oil (to prevent sticking and so you can flip it easier). I use olive oil.
Heat the pan to medium heat
Make sure to coat the pan with oil fully
Pour the beaten eggs into the pan

At this point, you can put toppings into the liquid eggs (green peppers, onion, mushrooms, etc). Be sure not to add any liquid, though. This can prevent the eggs from fully hardening.

After about 2-4 minutes (when most of the egg is hardening and only some egg is wet on top), take a spatula and loosen the omelet from the edges of the pan. Once the entire omelet moves around the pan easily, you can flip it over. Practice flipping with a tortilla. Once you're able to flip a tortilla over, you can flip an omelet.

Continue cooking the other side of the omelet for about 2 minutes longer. During this time, add cheese and other toppings (green peppers, onions, etc) and even a little salt and pepper.

Make sure this side of the omelet is loose and then slide the egg about half-way on the plate and then, with the pan, fold over the other half of the round eggs over onto itself. You can adjust the omelet to be exactly in half with a fork or spatula.

You can top the omelet with more toppings, cheese or sauces. Or, you can leave it plain. It will take a few times to get it exactly perfect, but the eggs will still be edible (as long as they are fully cooked).

Good luck... and now it's time to go make an omelet!

Answer 3

First you need a good Omelet pan. I suggest an 8 inch heavy aluminum pan with curved sides and a good Teflon coating. A heavy steel French omelet pan is a good choice too but it must be well seasoned, never washed and used only for omelets. An egg whisk (not a beater) and a smallish heatproof silicone rubber spatula are also helpful.

Prepare filling of your choice:- Ham, grated cheese, sauteed onions, sauteed mushrooms, crab meat, cooked shrimp and cooked chicken meat are some of my favorites. Use separately or in various combinations, it's up to you. you will need about 1/2 cup of filling.

Use three eggs for each omelet. Break each egg into a cup first and then pour into your mixing bowl. This way if you get a bad egg you won't spoil the entire batch. Season your eggs with salt and pepper. To help produce a fluffy omelet add two tablespoons of water. Beat or whisk the egg mixture sparingly, just enough to break up the yolks and mix everything together. Over mixed eggs do not produce fluffy omelets.

Heat about two teaspoons of bacon fat or clarified butter in your omelet pan over medium high heat. Gas heat is better than electric as you have better control. It is important that your pan be very very hot before adding the eggs. When the fat starts to smoke add your eggs.

Keep the egg mixture moving with your silicone spatula, lifting the cooked eggs from the bottom of the pan, allowing the egg mixture to settle to the bottom. When the eggs start to coagulate, form them into an even layer in the bottom of the pan. Add the filling, in a line across the eggs at right angles to the pans handle. Run the tip of your spatula around the edges of the pan to loosen the eggs. Lift the pan off the stove with one hand and tilt it away from you at an angle of about 45 degrees. With the other hand thump the handle of the pan a few times while shaking the layer of eggs and the filling down so the eggs curl up against the down side curve of the pan. With your rubber spatula roll the eggs from the middle of the pan over the filling into an omelet against the down side edge of the pan. The omelet is now formed, with the filling inside. Return the pan to the heat and allow the omelet to set until the desired doneness is reached. Some folks like omelets well cooked with the surface golden brown, others like them less well cooked and runny without browning, it's all personal taste. Now place the omelet in the serving plate by simply rolling it out of the pan.

Omelets cook very quickly and should take no more than two minutes in the pan. Any longer than this means that the pan is not hot enough and the omelet will not be fluffy nor will it rise.

Cooking omelets is a skill with a definite learning curve. Don't be disappointed if your first efforts are not perfect, just keep trying till you get them right. I hope this helps. Good Luck.

Answer 4

SPICY OMLET
- -

INGREDIENTS
Eggs 6 (medium)
Curd 2 tbsp
Bengal gram flour 4 tbsp
Salt 1 tsp
Coriander powder ½ -1 tsp
Onion 1 small (small bits)
Cardamoms 3
Ghee for Roast
Fresh coriander Chopped

METHOD
1. Break the Eggs, discord the hard cover, wip briskly.
2. Mix all other ingredients and stir well to amke a fine batter.
3. Prepare omlet as normal procedure.
4. Fold one ½ of omlet and continue to roast for a couple of sec.
5. Fold it again (like a triangle) and turn it immediately.
6. Garnish with little masala and chillipowder, coriander chopped before serving!

Answer 5

First start by adding a little milk to your eggs when you are beating them. There are all sorts of things you can put in an omelet. Here are some tips though. Try not to add anything to it that contains alot of juices. If you do it will be harder to keep your omelet together. Also cook what you want to put in it first. (nobody likes raw bacon). Another common mistake people make when fixing an omelet is they set their heat too high. Start with a oiled pan. let the pan heat up til it "sizzles" when you flick a little water in. wait til you can lift all edges before flipping. hope i helped there home skillet! :-)

Answer 6

ZIPLOC OMELET

This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!


Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.


Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.


Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.


Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you got a nice omelette for a quick breakfast!!!

I used tomatoes, ham, green onions, cheddar cheese and mushrooms in this one! MMMMMMMM . . MMMMMMM good!!!
add some ham and cheese, salt and pepper and Worcestershire – no cleanup!!!

Add Fresh Garlic and Cilantro!

Answer 7

Italian Omlette

(6 servings)


6 eggs
2 cups cottage cheese
1 1/2 cups plus 2 tablespoons grated Parmesan cheese
3 tablespoons minced fresh basil or 1 1/2 T dried
1/4 teaspoon salt
1/4 teaspoon cayenne
Pinch of black pepper
1 cup cooked Angel hair pasta
5 tablespoons olive oil
2 cups sliced fresh mushrooms
1 small onion
chopped
1/2 red bell pepper diced
1 garlic clove minced
6 oz thinly sliced baco 1 cup shredded fresh spinach
In a large bowl, whisk together eggs, cottage cheese, cheese, basil, salt, cayenne and black pepper. Add pasta and toss to mix.

In a large nonstick skillet beat 3 T olive oil over high heat. Add mushrooms, onion, bell pepper, garlic and meat. Cook, stirring often, until mushrooms give up their liquid and it evaporates (7-8 minutes).

Add spinach and continue cooking until spinach wilts, about 1 minute.

Add vegetable mixture to egg mixture. Stir to combine. Pour into a greased 9x13 inch oven proof casserole dish. Can be refrigerated over night at this point.

Bake in preheated 350 degree oven about 30 minutes until set. Serve hot or at room temperature.

Answer 8

you take 2 or 3 eggs break them
beat them
add salt, pepper, chopped onions, chopped green chillies, grated cheese, chopped tomatoes, chopped peppers
take some butter in a pan and put the mix in. Let it cook till it becomes an omlette

Answer 9

I always go for cheese and baccon. I would get a cook book. The Joy of Cooking is a good one.

Answer 10

When you seeslight vapours of oil leaving the pan, then you put the eggs