How do you cook a perfect omelet?

Answer 1

Use a non stick frying pan 6-8 inches round. Use clarified butter, this is butter brought to a simmer the top scraped off and the solids swim to the bottoms, use the clear butter( best for flavor). Beat together 3 eggs and a drop of milk. The milk steams the eggs and makes it fluffy. Set pan on medium heat, add the butter to the hot pan, then add the eggs. Have you filling hot a ready to add. When the egg starts to cook, pull in the egg from 12 -3-6-and 9 oclock position tilting the pan so the raw egg swims under the cooked egg. When the is little to no raw egg left, flip the egg placeyour topping on top and fold onto a plate. If you are using cheese, place under a broiler to melt. The egg is hot enough to soften the cheese, but you want the perfect omelette dont you? You can now shape the omelette, using a clean towel place over egg and tuck in the bottom. This is only if needs additional touch up work.

Answer 2

Here are the secrets I've learned to making a perfect omelet:
- Have a good pan that's reliably non-stick, with a large cooking surface. If the non-stick qualities are so-so, you'll probably end up leaving half your omelet on the bottom of the pan. And you want it to be large so that the egg spreads out. You don't want the egg too thick.
- Use a large spatula/turner with good flex. If the spatula is too small, the omelet will fall apart when you close it up, or when you lift it out of the pan.
- Go easy on the toppings. You want enough to give substance, but not so much that you overcook the egg to get all the cheese melted, or get everything heated up or cooked.
- Pre-cook filling ingredients. Things like onions, peppers, and mushrooms need to be lightly cooked (not completely, though) just before being added to the omelet so that they have a head-start on cooking. And any meat, well, that's obvious, isn't it?
- Don't use milk. I remembered seeing milk go into making scrambled eggs, and made the mistake of thinking this would be good for an omelet. Wrong. The milk reduces the egg's binding properties. This makes the omelet more prone to falling apart. Just beat the eggs more thoroughly.
- Let the egg cook halfway before adding the ingredients. This will help keep the ingredients from falling all the way through the egg on one side, but by leaving some uncooked egg, the filling gets cooked into the egg a little bit, holding it in.
- Know your pan temp. If it's too cool, the egg will take too long to cook, and when you close it up, it may take covering the pan to actually get it to finish. But this is also a good rescue tip. If it's not cooking quickly enough, flip it over and cover the pan for a bit, maybe even add a little water to make some steam. But if it's too hot, you'll end up with a crispy omelet or a burnt one.

Good luck, and have fun!

Answer 3

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 omlette for a quick breakfast!!!

MMMMMMMM . . .MMMMMMM good!!!

Answer 4

you can not make an omelet without breaking a few yolks

Answer 5

http://www.pineapple-girl.com/omelet.htm