How do I make the perfect omellette?

Question

I want it to come out that lovely rich yellow colour.

Answer 1

3 eggs, half a glass of cream and 2 tablespoons of olive oil with a pinch of salt. Whisk rigorously and pour into the saucepan lined with butter for 10 minutes on a medium simmer. Serve with parmesan cheese, pepper and a hint of oregano and chopped corriander.

Answer 2

The Perfect Omelet

1.
Use a standard non-stick medium skillet. Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).

(I am usually a butter fan, but I don't recommend it for this. You need very light, even greasing that won't pool or burn.)
2.
In a bowl, add a bit of milk to your three eggs. I don't know how to explain how much milk, because I forgot to measure it. I guess about a quarter of a cup -- it's an eyeball thing. Two heavy pours, or "gloop gloop." I know some people leave it out, but I believe the milk is the 1st key to a perfect omelet.

After two years, I finally measured. It's two tablespoons. Also, I am revising my statement that milk is necessary. I have been experimenting with both ways, since posting this tutorial, and I will grudgingly admit that a perfect omelet can be made with just beaten egg. Be sure to whisk them thoroughly, and be sure to pour into a pre-heated pan. The egg is more eggy and not as fluffy, but they set up faster and more evenly. So, make it a matter of personal taste.]

3.
Add some seasoning to taste. I like a little salt and fresh-ground pepper, and a hit of Tony's. Whisk the eggs.

4.
Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan. (You might want to click on the "swish pic" at left to see the closeup.) Do this by picking up the skillet and rotating it slightly. This is Swish #1, and it is the 2nd key to the perfect omelet.
5.
Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white (you can see the white chunks in the picture).
6.
While the egg cooks, take a minute to make sure your fillings are mise en place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions. Today I've grabbed some diced turkey, fresh mushrooms, shredded cheddar, and a slice of swiss. I wish I had some chives, but it's no big deal. Other good fillings: ham, jack cheese, smoked salmon, bell peppers, crumbled bacon, proscuitto, spinach...
7.
When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. Swish #2 is (wait for it) the 3rd key to the perfect omelet.
8.
Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan. (click at far left for the closeup) This is when to add your fillings.
9.
Put your fillings in the omelet on one side only, in a half moon shape. I try to put the fillings on the opposite side from where the crispy edge started to pull away, since that side will probably be easiest to fold over. Leave a little room around the circumference so the fillings don't spill out.

10.
The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the fillings. Be gentle: the egg layer is delicate -- you don't want to tear it.
11.
Get your plate out while you let the folded omelet sit for about 30 seconds. Take a spatula and run it under the omelet to make sure it is not stuck to the pan. Get ready for the slide!

12.
Angle the skillet over your plate and slide. The omelet should slip nicely out of the pan and onto the plate. If you like you can use the spatula underneath to coax it.

Answer 3

Put some oil in a small pan and heat it at low to medium temperature.

While the pan heats, grab a bowl, fork (or eggbeater if you have one), eggs, milk, spatula and spices/seasonings.

Crack 2 to 4 eggs into the bowl. Make sure to check for shell fragments.

Add a small amount of milk and seasonings/spices to the eggs. Mix well with fork or eggbeater.

On a separate plate, place ingredients you would like to add later on it.

Pour the egg mixture into the now hot pan.

As the eggs solidify, use a spatula to push the sides of the solid omelette into the middle. This lets more liquid get to the edge to cook.

When it is almost done (a little liquid left in the mixture, which has a semi-dark yellow color), sprinkle the reserved ingredients (slowly) to either the left or right side in a half-moon shape.

Let the ingredients settle in.

The omelette is done when no liquid is left and the eggs are solid. Run a fork around the sides of the pan, underneath the thin layer of egg, to make sure it is not stuck.

Use the fork to lift the omelette (side with ingredients) a tiny bit and then lift the rest of the way and fold with spatula.

Slide or lift, and gently place onto plate. Enjoy ;-)

Quick Tips:
*************
Start with a clean pan to keep eggs from sticking.

When pushing the sides of the omelette toward the center be gentle. If you push in too much or too quickly, you will end up with scrambled eggs.

Ham, pepper, tomatoes, cheese, meat, bacon and onion are ideal ingredients for your omelette.

Don't use too much oil—it could ruin the whole omelette. I suggest using a small amount of cooking spray with canola oil.

Try to get the oil only in the center, not the sides. This could prevent the omelette from forming the thin layer of egg that allows you to lift and fold.

Cook the eggs slowly and on low to medium heat; otherwise, it will burn very quickly.

Using olive oil adds a bit of extra flavor, especially when making a Greek omelette.

Remember! Egg yolks are high in cholesterol. If you plan on eating an omelette daily, I suggest you remove most if not all of the yolks from the bowl before adding anything else to it.... or try it without the yolk! I actually love a healthy white omlette.

Yummy Yummy ENJOY ;-)

Answer 4

Throw some ham on the pan,frie it till it has a golden color,in between time crack two eggs in a glass or something(must be two,not more)poore some mineral water(with bubles) into the glass,but only a little and a pinch of salt.then put that on the pan under the biggest fire for one minute,and onether minute on a little fire.And there u have it the simpliest and most perfect omlet.

Laurence C.

Answer 5

EGGPLANT AND TOMATO OMELETTES

1 med. eggplant
Salt
1 med. onion, finely chopped
3 med. tomatoes, peeled, chopped
2 tbsp. tomato paste
1/8 tsp. seasoned pepper
1/4 c. olive oil or salad oil
1 clove garlic, minced or pressed
1/4 c. finely chopped parsley
1/2 tsp. Italian herbs

OMELETTES:

8 eggs
Ground nutmeg
3 tbsp. water
4 tbsp. butter
Salt
1/2 c. shredded Parmesan cheese

Cut unpeeled eggplant in 1/2" cubes. Spread on paper towels, sprinkle with salt. Let stand 20 minutes. Blot surface. Brown eggplant in heated oil in frying pan. Mix in onion; cook until soft. Add garlic, tomatoes, parsley, tomato paste, herbs and pepper. Cover, reduce heat. Simmer until eggplant is tender. Uncover, cook until most of liquid is gone. Salt to taste.

For each omelette, beat 2 eggs at a time, with 2 teaspoons water, dash of salt and dash nutmeg. Heat 1 tablespoon butter in omelette pan over medium heat until foamy. Pour in egg mixture. As soon as edges begin to set, slide spatula under, lifting and tilting pan so liquid runs underneath. Continue until no liquid remains, but top is moist. Spoon 1/2 cup sauce onto omelette; sprinkle with 2 tablespoons cheese. Loosen omelette, slide onto warm plate, folding into thirds. Spoon sauce over. Makes 4 omelettes.

Answer 6

everyone has their own method, it sounds like such a simple dis but is actually a real test of culinary expertise - Gordon Ramsay tests peoples cooking skills by asking them to cook him one
I'd say the first thing to do was invest in a really good omlette pan, that should really help

Answer 7

Mix some butter in with it.

When you have cooked the bottom side, put the pan under a heated grill to do the top.

Answer 8

ummm..add some milk to the mixture before blending it..it makes it soft n fluffy..it depends on the eggs where the rich yellow color is concerned..

Answer 9

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggs
2 tablespoons water
1 teaspoon butter
3 tablespoons cheddar cheese, lowfat -- 3/4 ounce


Preparation:
Get 8" nonstick pan very hot. Whisk together 2 eggs and 2 T. water. Add 1 teaspoon butter (1 tablespoon if you aren't counting points).When butter melts, add eggs. Lift/push edges into center allowing uncooked egg to reac h pan. When egg no longer flows, cook for another 20 - 50 seconds. (The "experts" say 20 seconds. I don't like wet eggs inside my omelet.) Add 3 T. cheese to half the omelet. Either fold over in the pan and invert onto a plate, or slide the cheesed half onto a plate, flipping the other side on top of it as you do so (my preferred method).


Nutritional Information:
202 Calories (kcal); 14g Total Fat; (64% calories from fat); 16g Protein; 1g Carbohydrate; 389mg Cholesterol; 280mg Sodium

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs
1/3 cup mayonnaise
2 tablespoons margarine
1/2 cup cheddar cheese -- shredded
chives
black olives -- chopped


Preparation:
1. Place the egg whites into a large mixing bowl. Beat at high speed until soft peaks form. 2. In smaller bowl place the egg yolks, and using same beaters, beat yolks, mayonnaise and 2 tablespoons water. 3. Gently pour yolk mixture over whites and fold in carefully. 4. Melt margarine in 9-inch pie plate and swirl to coat inside. Carefully pour eggs into pie plate. 5. Microwave at medium (half power) for 5 to 7 minutes. 6. Sprinkle the shredded cheese over eggs and microwave at medium for 30 seconds to 1 minute. 7. Sprinkle with chopped chives olives, then quickly run a spatula around sides and bottom of dish. Fold half of omelet over the other half. Slide onto serving plate.

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 eggs
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/8 teaspoon cracked black pepper
1 package frozen chopped broccoli -- thawed and drained
1 small onion -- chopped
1/2 cup diced red bell pepper -- roasted
mazola no stick corn oil cooking spray


Preparation:
1. In large bowl, whisk together eggs, cheese, salt and pepper until blended; stir in broccoli, onion and roasted red peppers. 2. Coat 10-inch frying pan with cooking spray and heat vegetables over medium heat. Add egg mixture. Cover and cook 8 to 10 minutes until top is set. 3. Slide onto platter.


Nutritional Information:
152 Calories (kcal); 11g Total Fat; (63% calories from fat); 11g Protein; 3g Carbohydrate; 207mg Cholesterol; 351mg Sodium

Answer 10

2 eggs and water! A little salt and pepper.