How do you cook the perfect omelette? I end up with scrambled egg.?

Answer 1

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 2

That's pretty much what an omelet is. I guess it all depends on what you think a perfect omellete is?
You can mix all your ingredients (eggs, meats, cheese, onions, etc.) in one bowl and cook it that way or if you want it more like a wrap then you can start out with 2 or 3 eggs (depends on how hungry you are) and add salt and pepper if you want into a bowl and mix (or whip) until well mixed.
Cut up all the ingredients you want to fold into the egg and have sitting off to the side.
Get an 8 to 10 inch pan and add just enough oil in the bottom to lightly coat it. Heat on high to get good and hot. Then add the egg mixture. Turn heat down to a medium to low. Turn over and start cooking the other side. When almost done add your filling that you cut up earlier and fold the egg in half and finish cooking.
Try it a couple of times to get it the way you like best and then it is a perfect omelette for you.
I hope that helps.

Happy cooking

Answer 3

No one mentioned this but it is very obvious. You need a nonstick pan with something like teflon in it. Never make an omelet with less than about 4 eggs and always add about 2 tablespoons of water or cream. I find water works best. Also be sure to lubricate the pan good with spray oil. Try cooking it on medium heat and turn it by making it flip in the pan without touching it. Much of this info also applies to crepes. For a good pan try Williams-Sonoma stores.

Answer 4

When you pour the egg mixture into the pan, leave it for a while, then carefully pull the edge at one side in as you tip some of the runny egg into space. Do this a few times but don't stir it or anything. The best way to do the top is under the grill, trying to flip it can ruin it.

Answer 5

Start by adding a couple of teaspoons of ice water. Then begin cooking on top of the stove but use a oven proof pan. Use your spatula to pull the edges of the omelet away fro the pan Don't mix it as the bottom Cooks you swirl the liquid around in the pan. Finish it in the oven. Remember that eggs continue to cook after you remove them from the heat so don't over cook them.

Answer 6

I use a tablespoon of light olive oil and chopped garlic spread out on a griddle. Bring to a medium low temp.Add 2 beaten eggs. Put your favorite toppings on one half. After the eggs have set up, carefully fold the empty side over and continue to cook until done.

Answer 7

Get a frying pan really hot.

Whisk two eggs in a bowl with a pinch of s&p.

Dash of oil in the pan.

Pour in the eggs, move them around a bit then leave them for about 10 seconds.

Put a filling on top, fold it over and put it on a plate.

Answer 8

Crack the eggs into a bowl and beat them very well, then add your extra ingredients (tomatoes, mushrooms, onion, herbs, ham, cheese) and make sure they are fully soaked in egg.
Next make sure you have enough hot oil in the pan to cover the whole base, then pour mixture in.
When it comes to turning over, use a large spatular and tease the edges up first, then flip it as quickly as you dare.
Perfect omelette - bon appetite.

Answer 9

I have never ended up with an omelet either. Mine always ends up cheesy, ham and bacon scrambled eggs. But I don't care. It eats the same. It just gets cut up and chewed the same way. An omelet just looks prettier.

Answer 10

don't stir it. if you leave the egg mixture on the frying pan for a couple of minutes, you can flip the whole thing and it will be one solid form. also, i use a smaller roundish frying pan so it makes perfect circles. that's how i do omelettes.