What's the best way to cook an omelet?

Question

I attempted on yesterday, but ended up mashing it into scrambled eggs. I used three eggs (which may have been one too many?) and let one side cook for a while on a low setting and then flipped it (which I think is where I goofed), any suggestions? I like to put cheese, meat and veggies in also. Thanks!

Answer 1

Usually, the problem isn't the eggs (I like using 3-4 eggs), but how much filling. The more you have, the less likely you can just fold it nice and neat, making it too thick (think, folding a piece of cardboard vs. a piece of paper).

Just reduce the amount of filling, OR get a wider pan (as that will spread out the filling)

Also, I suggest putting the eggs in warm water before cooking, to bring up the temp. Warmer eggs cook faster, which means they're exposed to heat less, which means they're more tender, which means they'll fold more easily.

Answer 2

I found a great way to cheat when making an omelet. Use a non stick pan. 3 eggs are fine. Cook over med - low heat until the bottom starts to get firm. Add any filling items you would like. Finish by placing pan under the broiler for a minute or so. You have to really watch it but if you do it right your omelet will be perfect and you dont have to flip it. (And you won't have the brown, burnt egg taste, which I hate!) Fold it in half as you slide it out of the pan and on to the plate,

Answer 3

The Perfect Omelet Everytime!
(serves 1)

Ingredients
2 large eggs
2 tablespoons of water
butter to coat pan

Directions
Beat eggs and water together in a small bowl. Place butter in the pan to coat it with heat on high. Add egg mixture. As the egg starts to cook, gently bring the sides toward the middle, letting the liquid fill in the spaces. At this time add filling such as ham, onions, peppers, cheese, salsa or tomatoes on one side and fold over. Cook for 60 seconds and flip omelet. Cook for another 30 seconds and slide omelet onto plate.

*If you are making more than one omelet, beat all your eggs and water together and use a full cooking ladle for each omelet. A full ladle is equal to 2 eggs and 2 tablespoons of water

Answer 4

CHEESE OMELET

4 eggs
Salt and freshly ground black pepper to taste
1/4 cup milk
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh mint or basil leaves
1/4 cup finely chopped scallions, including 2 inches of the green tops
1/3 cup freshly grated imported Parmesan cheese
2 tablespoons butter

In a mixing bowl beat the eggs with the salt and pepper until frothy, using a large fork or whisk. beat in the milk, parsley, mint, scallions, and cheese until well blended. Taste for seasoning.
In a heavy skillet melt the butter over moderate heat. Pour in the egg mixture and spread it out evenly. Reduce the heat to low, cover, and cook until the edges of the omelet begin to get firm. Uncover and run a spatula around the edges to keep it from sticking to the pan.

When the center of the omelet is almost firm, place a plate over the skillet and invert, dropping the omelet onto the plate. Gently slide it back into the pan, cover, and cook a few minutes longer until the underside is lightly browned. Slide out onto a serving plate, cut into wedges, and serve at once.

SUMMERTIME OMELET

You can make this omelet as I do, from whatever happens to be in the vegetable section of your refrigerator: carrots, spinach, zucchini, mushrooms, bell peppers, green onions, etc. It is hard to imagine any vegetable that wouldn't work. Some people may think this is a lot of ingredients to combine with only 2 eggs, but the quantities are fairly small and the volume is reduced by sauteing.

FILLING:

2 tsp. olive or corn oil or unsalted butter
1/2 c. or a bit more thinly sliced fresh vegetables (see suggestions above)
Salt & pepper
2 cherry tomatoes, cut in half

OMELET:

2 eggs
1 tsp. cold water
3 drops Tabasco sauce
2 tsp. unsalted butter or 1 tsp. butter & 1 tsp. corn oil
1 tsp. finely chopped fresh herbs: your choice of tarragon, basil, oregano, chervil, dill or cilantro
1 oz. grated cheese (I enjoy med. sharp Cheddar)

Place an 8 inch nonstick pan over medium heat, add the oil or butter and when warm, add the 1/2 cup of vegetables, tossing with a wooden spatula until they are tender but not limp. Spinach should be added only in the last 20 seconds. Season with salt and pepper and set aside.
Wipe out the pan. With a fork, beat together the eggs, water and Tabasco sauce until blended. Again, heat the pan over medium heat, add the butter or oil then the herbs and immediately pour in the beaten eggs. Let sit on heat for 5 seconds, then grab the pan handle and start to swirl the egg mixture in the pan slowly, placing attention to distributing the herbs evenly.

With a wooden spatula, pull the outside of the eggs toward the center, tilting the pan to allow the uncooked egg to spill into the pan. When the eggs have set, you can flip them if you're feeling adventuresome, or not if you're not. (This depends on how softly cooked you like your eggs.)

To fill, distribute the cheese quickly in a line down the center of the omelet and follow with the cooked vegetables and the tomatoes. Slowly slide the omelet onto a heated plate until about half is on the plate and half is still in the pan. Then, using the pan to help, fold the other half of the omelet over the top of the half that is already on the plate.

Answer 5

It is important to use a good non-stick frying pan with a solid bottom. The size of pan you use depends on how big you want your omelette to be, but the bigger the omelette the harder it is to make. The general preference is for the smallest non-stick frying pan you can buy (about 20cm or 8 inches) which is sufficient for a two-egg omelette.

The best omelettes are made when cooking with gas because you have more control over the heat. If you are stuck with cooking electrically you will have to plan your heat reductions and be prepared to take the pan off the hot plate if necessary.

Ingredients

* Eggs
* Butter
* Salt
* Pepper
* Olive oil

NEVER ADD MILK!

Optional

* Cheese (mozzarella is great in omelettes, especially with fresh coriander)
* Onions
* Tomatoes
* Spinach
* Bacon
* Mushrooms
* Any other filling you fancy

Method

1. Over a medium heat melt half a teaspoon of butter and add a drizzle of olive oil.

2. To the beaten egg mixture add a tiny pinch of salt and a good solid grind of fresh pepper.

3. When the pan is hot and the butter is beginning to brown, add the egg mixture.

4. After about one minute push the edges of the forming omelette away from the edge of the pan all around, allowing the part of the mixture which is still runny to run to the edge. While the top is still moist flip the omelette over in the pan

5. If making a cheese omelette you may now put your grated cheese on the newly revealed and slightly browned surface and fold the omelette in half. Other fillings can be added at the same time as the cheese, such as mushrooms and chopped bacon but these obviously need to be pre-cooked.

6. Turn the heat down slightly and after a couple of minutes cook the other side of the folded-over omelette. Of course, there is no need to fold if making a plain omelette, but those of the fluffy school like it that way because it makes for a fluffier texture.

7. For a soufflé omelette the most common method of cooking involves cooking it on one side only, then folding it over in half, then leaving in the pan for a few seconds to allow the inside to cook.

8. When done, remove to a plate and allow to stand for a for a minute or two depending on the temperature of the room.

Answer 6

I usually use three eggs. I put them in a bowl with a splash of milk (makes the omlette creamy). I then beat this until its nice and smooth and lemony colored. If you like salt and pepper, put that in too (before mixing). Make sure you have a good hot pan with a fair amount of olive oil(enough to generously coat the bottom of the pan). Pour the egg/milk mixture into the pan (make sure your heat is about med.high)Let it cook until the bottom is just starting to brown. The top should still be kind of soft..but not runny. Now is the time to put in your meat, etc. Sprinkle it over the top of the omlette and then fold it in half (don't try to flip it over...it will just make a big mess) As the omlett cooks, check the bottom for browning...when it gets to your preferred stage, then you can flip it over. It shouldn't have any runny egg coming out of it. (though cheese might some if you use it...don't worry about that though.) Also, I highly recommend cast iron pans to cook in. When done, let the pan cool and wash out with hot water (NO SOAP>.....soap is bad for cast iron!!) and a scrub brush or pad, and put on the stove to dry (yes...actually turn on the heat under it...otherwise it will rust) Finish it with a very light coating of oil (I usually put a little on a paper towel and wipe it on the cooking surface..just make sure there isn't a puddle of oil on the pan)

Answer 7

Here's how I do mine. I use an electric griddle.

I crack 2 eggs in a bowl, add a teaspoon of water.
In another bowl I have all my ingredients slightly cooked already (onions, tomatoes, diced ham, and green peppers) EXCEPT CHEESE, I ADD THE CHEESE SEPERATE!
When my griddle is hot I spray it with a little butter.
I add my eggs an spread them out FLAT across the griddle and let them cook a little around the edges, THEN I add my SHREDDED CHEESE and let it melt a little, THEN I add my bowl of cooked ingredients and cook it on LOW heat. After I peek at the bottom of the eggs with a spatula to see if it's to my desired browness and the cheese is melted, I start folding it in and then I turn it over to cook a little, and put it on a plate. It took me a few tries in the beginning, but now I make them like a pro.

The trick is, to make sure your eggs are firm enough all the way around before flipping. They must cook until the edges are set.

Answer 8

I always add milk to my omelets and scrambled eggs.

Determine how big an omelet you want 3 eggs with a bit of milk is good for one person. I use 5 eggs and milk for 2-3 people.

1.scramble the eggs and milk in a bowl.
if you want the veg and whatever mixed in the eggs do it now
2.Coat your pan with spray oil.
3.pour egg into pan on medium heat
4.let cook until a thin layer is done on bottom
5.scrape at sides and middle then let eggs run to where you scraped
6.let cook and repeat until the it looks fluffy
If you want the fillings in center add them now on one half of of eggs
7.with a spatula gently fold over the other half
continue to cook until it is not runny

hope that helps

Answer 9

non stick pan spray pam on and heat medium heat setting till cooked then flip add veges and cheese on top

Answer 10

murhroom omelet