What's the secret to the perfect omelet?

Answer 1

heat the omelet pan well, use a non stick cooking spray liberally and fill it with your favorite ingredients. Get creative...not just onions and cheddar. Some people use seasoned cream cheese, bacon or veggies. If you use vegetables or bacon though, make sure that you cook them thoroughly first though.

Answer 2

There are several points actually
# 1 prepare everything before hand to avoid over cooking it
# 2 add about one table spoon of milk for each egg ( to avoid dryness)and beat until foamy (salt and pepper to taste)
# 3 make sure that the frying pan isn't to big for the amount of eggs you are using (if two eggs make a very thin layer, try with tree eggs)
# 4 warm the oil but don't let it over heat, make sure that you are using medium low temperature during the whole process, then add your mix
#5 as soon as you place the egg mix in the frying pan, add the filling in the very centre, make sure that you are using the right amount for the filling( try to picture the size of the omelet closed so you only put enough ingredients to let it close properly and don't forget, mainly cheese
# 4 spray the spatula you are using to close it, or oil it with a paper towel wet in oil before it touches the egg mix.so you don't brake it
#5 make sure that you only cook it long enough to form, but not enough to get golden.
# 6 fold the omelet in three to make easier the lifting from the frying pan or just slide it from the pan to the plate and voila, enjoy

Answer 3

When you are done cooking the omelet on the stove, stick it in an oven that's been preheated to 350 degrees for a couple of minutes. It'll make it really fluffly. That, and bacon and milk.

Answer 4

The best omelette that I make has Feta and Asiago cheese, fresh roasted red bell peppers (roast them yourself, the canned nonsense is no good), loosely chopped fresh basil, kalamata olives, crimini mushrooms (sautéd in really good olive oil), chopped roasted pine nuts (again, roast them yourself), Italian flat-leaf parsley, and chervil.

The secret to a great omelette is planning. This is also, as it turns out, the secret of making a great soufflé. Getting all of the components to reach readiness at the same moment is the key to perfection.

Answer 5

Add a little water to the beaten eggs.

After pouring the eggs in the well-greased (or non-stick) pan, pull in the edges with a spatula, rotating the pan to let the runny middle move to the sides. It cooks quicker and more evenly.

Use low heat.

Answer 6

do not over stuff your omelet, you'd want to taste the eggs too. beat the whites separately, then fold in the beaten yolk. this will make your omelet fluffier. don't overcook as it will render the omelet rubbery. a touch of heavy cream to make it creamier, a bit of dijon to make it more interesting.

Answer 7

Use eggs that are at room temperature (about 1 hr out of the fridge) and do not overbeat. Cold water/milk/creme is optional. Do not allow (un-salted) butter to burn in pan. And have all your ingredients ready.

Answer 8

the temperature of the oil and butter, heat till sizziling on med-high then pour in egg mixture and turn down slightly. push the egg towards the center as it cooks until the entire pan is solid, then add your fixings and enjoy. (mine are bacon, ham, and a mixture of different cheeses)

Answer 9

Fresh eggs, a little milk and a good pan. Do not cook it too long and don't mess too much with it or you will get scrambled eggs.

Answer 10

4 eggs