Anyone know a recipe for a simple thick omlet?

Question

Also, do I need a special pan for cooking an omlet or just a common frying will do?

Please give me a recipe that you use often, not copy and pasted from some site.

Answer 1

You can use any type of pan that WON'T STICK! Sticking pan = ruined omelet! Either teflon or a cast iron steel or similar with melted butter on the bottem

When you mix your eggs, either two or three usually, you must use a whisk, (not a fork) to get the proper consistantly.

You mix NOTHING into the omelet. No milk, No ingredients NOTHING. JUST THE EGGS! (Very Important).

Keep the pan on low heat as you don't want the top still wet while the bottem is burnt. You can place a lid over the pan to help the eggs cook evenly.

When the eggs are firming up on top, you can add salt, pepper, cilantro etc. Then the ingredients I add first the shredded cheese, wait till it starts to melt then add the (cooked) mushrooms, bacon, fried onion, chorizo, salsa, - whatever to one half of the omelet. Then you carefully fold over the other half and let it cook a couple of minutes or until cheese is all melted!

(Tip - If you have the bottem too cooked and the cheese is still not melted or the top is too "wet", pop it in the microwave for 30 sec.)

(Tip - If it is too "floppy" to remove from the pan with one spatula, use two!)

I struggled for years to try and make a decent omelet and finally saw these "tips" on a cooking show here in Mexico City and they really worked for me!

Answer 2

You can use a simple frying pan for this as long as you have a tight fitting lid. Beat 3 eggs with a whisk. Add 3 Tbsp water. Add 1/2 tbsp dill (dried is fine) Spray frying pan with Pam or something similar. Pour the eggs in the pan. Top with cut up or grated cheese (I prefer Velveeta for its texture) Sprinkle 1/2 medium onion, chopped, over the top of the cheese. Cover the frying pan and cook over a low heat til egg is cooked and the omelet has become fluffy and risen by double. MMMMM think I'll go make one right now.

Answer 3

I was not a great omelet fan until this omelet was made in front of me at the Hambletonion races a couple of weeks ago;
3 or 4 eggs whipped with a whisk to a froth, add in spoonfuls to taste all of the following to each omelet mixture;
chopped smoked salmon, chopped green onion, sliced porcini or shitake mushrooms, chopped red and green peppers and some cheddar cheese crumbles. Mix together and fry in a cast iron skillet with a little extra virgin olive oil and fold over the omelet several times while cooking. This was the best tasting omelet I have ever had in my life!! Enjoy!

Answer 4

i m a good omlet cooker.so here is the recipe for a thick nd good omlet.take two eggs.add whatever u want to add like vegetables or meat.then the secret ingrediet MILK. add about quater cup of MILK to two eggs.and whip it gud.and try to use a pan with small diameter.nd u r done.enjoy ur thick nd good omlet.

Answer 5

My way is:

to separate the egg yokes from the whites.

beat the whites with a beater, medium peak, gently fold in the
beaten yokes(separately) place in an olive oil w/pad of butter
pan on top of stove just to brown, add middle ingredients and
broil the top 1 minutes until done. No special pan needed.


please try it, it is really worth the little trouble.

GREAT.

Answer 6

well i am a cook in the army, so i cook alot of omelets...and we use a flat top grill and a spatula.... but u can use a pan also.....
scramble a few eggs, and let the bottom of it cook some...then throwing what you want but try to get it on one side of the egg ( like fill up half a cirlce... then once its all melted and mostly cooked..then flip the other half over...and the ones it looks done to your liking...then ur done

Answer 7

Do not use milk use little bit less water than you would with the milk. More you whip more air you get that means more fluffy, and also that's good eats.