The secret to making a good omelette?

Question

Everyone in my household likes eggs for breakfast, but I have yet to be able to make a successul omelette that doesn't either burn or end up as scrambled eggs. What is the trick to making a good, folded omelette?

Answer 1

try to find rachel ray's website and see if she has something on there. i saw her making one on the food channel so she may have it on her site

but the eggs in a bowl. not to many. use a skillet or large pan if you are making a big one, use a smaller pan if you are making individual ones.

add a little water and beat them until the batter is frothy. put oil/butter in the pan on medium heat. pour in the egg. the key is patience. let the eggs cook for a minute or so. then push the egs back from the edges of the pan so the egg that isnt cooked runs to the outside. keep doing that until its all done. bend it so it all folds over and you can cook it a little more on each side if you like

practice with one or two eggs until you get the hang of it. some time i make a hole in the middle so the raw egg can drain in and cook. it will fill in, and you wont have a hole in the middle of your omelette.

just resist the temptation to scramble when it seems its going slow.

Answer 2

Depends on what kind you are making. If you are making an omelette where the added ingredients are within the flipped interior, it's important you have a nice sized pan, but not too large because you do not want your egg mixture to spread too thin. Make sure the pan is not too hot, or the bottom will over brown. If you are doing a flipstyle omelette, after whipping your eggs lightly with a small amount of milk, cream or water, pour it into a lightly oiled or non-stick pan. Gently coax the egg until it covers the whole skillet bottom evenly. Do not use a spatula to move it around because this will tear the bottom. Watch carefully, shaking the pan gently so that the egg is cooked nearly through. Remove from heat source so that it finishes cooking. Add your filling to one side, then take the spatula and fold the other side over it. Slide out onto a warmed plate.

Answer 3

First of all, forget those two-part "omelet pans". I don't know who thought that up, but it doesn't work. A real chef's omelet pan is a shallow skillet.

When you are whisking the eggs, add a little milk (maybe a tablespoon or two) to make the eggs creamier.

Set the burner to medium/medium high heat and add a little oil or Pam spray. Pour the eggs in the pan and let them cook until the edges start to get done and the middle is starting to cook a *little* (not totally runny). Add any items you want to ONE HALF of the eggs (chopped bacon, ham, cheese, etc.) then *carefully* fold the other half on top of the ingredients you just added. It may take a few tries to get this just right. Let it cook for about a minute on that side, then flip it over to cook the other side, again about a minute.

With a little experience, you should be making omelets like a pro! Good luck!

Answer 4

For omelet's ( omelette's. Funny how there are two spellings) I use a large pan with low sides ( if you have a crepe pan that works well ). I prefer nonstick for omelet's and I add a bit of olive oil and spread it around. I then mix three eggs with a bit of milk in a bowl and whip them up a bit. Pour eggs in pan and keep temperature low. It takes a while,but I've yet to burn an omelet. Flip it over and cook the other side. Add whatever fillings you've cooked up and then fold over. Voila! OK easier said than done. Practice makes perfect.

Answer 5

I used to suck at making omelette's but then i learned from my mom...you add milk to the cracked eggs in the bowl and whisk them a lil. Then...you put the eggs in the pan over medium heat and let it set up...while its doing that...add the ingredients you want to the omelet and let it set up from the bottom...the egg will form and you will still have runniness on the top...so i take one side of the omelet and "scootch" it over and let the runny part of the eggs over to the empty part of the pan and let that part set up a lil bit then i flip the whole pan as most of the top will have set up and let that part set up the rest of the way...that takes about a min or 2 max. Its not so hard after you try it a few times...you'll get the hang of it...just buy 2 dozen eggs and practice til you get it right a few times....start out with 1 egg at a time and then move up to more eggs each time you practice...your household will have full bellies...but i bet they wont complain either :) Good Luck.

Answer 6

Whisk your eggs with a fork until whites and yolks are just blended.
Melt 1 tbsp. butter in 8" skillet or omelet pan; when melted and coating the bottom of the skillet, pour eggs in all at once.
Meanwhile, spray cheese grater with Pam (easier cleaning). Set grater on a paper towel; grate cheese.
Assuming you have your filling ingredients ready, keep an eye on your omelet. When it's set just enough to be flipped, turn it over.
Put your filling ingredients and cheese on one half of the omelet, and lift the other half with your pancake turner to fold over the ingredients. Cover skillet and turn off the heat.
By the time you've cleaned up your preparation area and got the plates out, the cheese should be melted and omelet ready to eat.

When I make omelettes for 2 people, I use 4 eggs, a 10" skillet, and leave the omelet open-faced. Sprinkle filling ingredients, cheese; cover, etc. Cut the omelet in half with a pizza-cutter.

Answer 7

make sure the pan is big enough,( the eggs should just cover teh bottom of the pan) makesure the pan isnt too hot, and when you first pour the eggs in give it a quick stir, not to lump them up like scrambled eggs, just enough to thicken them up a bit, then add your omelet filling, add a tablespoon of water down the side of the pan, cover with a secure lid, let the steam cook the top of the eggs for about 2 minutes, remove from heat, then add your cheese and fold. or instead of adding the water... if you have an oven safe fry pan, stick it in a 350 degree oven untill the top of the eggs are firm(3-5 min) then finish up with cheese then fold..

Answer 8

For a fluffy omelet add a dash of milk to your eggs and 1/2 tsp. of baking soda. whisk very well, you want to get some air into your eggs. For a three egg omelet use a 10" pan, melt butter in pan and swirl to coat pan. Do not overheat pan. Add your eggs and cook until they just begin to firm up on the bottom, cover pan and cook until they are not quite cooked through. Add fillings, I really like sauteed mushrooms and swiss cheese. Recover pan until eggs are cooked through then flip one half of omelet over the other half and serve. Rye toast on the side is great. Bon Appetit!

Answer 9

Make sure the pan isn't too hot, and do not touch the omelette until it is ready to be flipped over.

Answer 10

put the eggs you want in the bowl and mix it well togatherthn put on it a few salt not too much and very few black peper and mix it well then put it on the firewith some oil not too much and make the fire very low and every now and then shake the plate on the fire and when it is a light yellow put off on it and then serve it in aplate. i am sure that anything you will make will be wonderfull.GOOD LUCK.