How do you make a real omelette?

Question

You know the kind that is folded in half. i want to fry it, put some mexican cheese and tomatoes in the middle and fold it in half...how?

Answer 1

You will Need:
2eggs (3 If You Are very Hungry or just plain greedy)
2tbs milk
A frying pan or omelette pan if one is available (not essential)
a little vegetable or olive oil
A choice of filling (if you do not want it plain) e.g some cooked mushrooms, Finely sliced ham, or peeled prawns, grated cheese, cooked chopped tomatoes
Salt & Pepper
What You Do Is:
Have your choice of filling prepared in advance and ready on a plate beside your cooking area.
A note about the frying pan
It is essential with omelettes that the pan you use does not stick, to stop a pan from sticking, make sure it is clean, then put about a 10ml layer of salt in it, then heat it getting it very hot shake the salt around til its brown. Discard the salt and remove the residual granules carefully from the hot pan with kitchen paper. The pan will now cook an omelette without sticking.
Put the pan on to heat with a little of the oil in it (not too much, about 2 tbspns max)
Break the eggs into a dish add the milk and whisk them with a fork untill well mixed add a little salt and pepper.
When the oil has blue huey smoke rising from it pour in the whisked egg, have a fork or flat wooden spatular ready, and as the egg mix starts to bubble keep bringing the cooked parts gently into the centre. This gradually allows the omellete to set into a pancake style consistency.
Carefully tap the pan so that the cooked omelette moves and slightly overlaps the pan edge.
Gently fold this overlap in toward the centre it should only go one third distance.
Now arrange your chosen filling in the centre of the omelette and fold the other edge in towards the middle. If you have done this properly, when you turn it out onto a plate the omelette should resemble the shape of a "Havana" cigar or just simply fold half by place it half on plate and just flip the rest on top of it.

Answer 2

I don't know how other people do it, but this is how I do it. Have the omelette filling ready first. Put two or three pats of butter or 2-3 Tbsp. of oil in my frying pan. While the frying pan is heating up (at medium), I mix my eggs with a bit of milk. Pour the egg/milk mixture into the pan when it is fully heated. When the egg is cooked around the edges, I lift up the edge of the eggs with a large spatula, tilt the pan to allow the still liquid portion to pour underneath and do that all around. This way I don't end up with overcooked edges and overly gooey insides. When the eggs are almost cooked all the way through, add the filling to one side. Using the spatula, loosen up the uncovered side and gently fold it over. This can be a bit tricky. Then use the spatula to turn the whole thing over so that both sides of your filling get heated. This is even trickier. If you have two spatulas to brace the omelette on both sides, so much the better. Then you can transfer the finished omelette to your plate. Sometimes, especially if you've overfilled it, it will break open, but you know what? It'll still taste the same!

Answer 3

The only thing that worked for me with the folding part was a very long spatula (longer than the eggs are wide) and using a grill or a griddle instead of a frying pan.

Answer 4

It really helps if you have an omelet pan. Set your burner to the temperature you would use to fry an egg. Drop in a little butter. Lightly beat two eggs in a separate bowl and pour into the pan. Now add whatever you want, but do not overfill. Let it cook for a few minutes, until you can see the edges are getting done. If you don't do this you will have a mess when you try to fold it. Fold it over. You may have to hold it in place for a few seconds until it stays in place. After that you may want to flip it over to make sure both sides are done evenly.

You may make a mess the first time you try it. It just takes a little practice.

Answer 5

In bowl:
Crack 2 eggs
Pour a little bit of milk
Beat with a fork

In pan:
Spray pan with a cooking spray or use oil (let heat)
Pour egg mixture in pan and let cook for about a minute
On half of the omelette put your cheese and ingredients
Using a spatula fold it in half

Answer 6

Most important when you make an omelette is non stick cooking spray. Spray your pan and spatula really good. Crack your eggs into a bowl add a little (table spoon or so) milk, then sprinkle salt and pepper and mix it really good. Melt a spat of butter in your pan and add your eggs. You want to turn your fire low and let the eggs cook slow. Once it seems the eggs have cooked on one side flip the omlette over (get a wide spatula) and slowly cook the other side. Try your best not to let the omlette break. Then add your fillings to one side of the eggs and flip the other half over and close it. Don't press on it and always let it cook slow on low heat. Good luck!

Answer 7

Omlettes can be tricky, especially if you want to fold them over. You want to make sure the pan is greased and preheated. This should prevent the eggs from sticking. I would use a mid to low flame so that it cooks evenly - that way it doesn't tear when you fold it.

The eggs should be beaten until the liquid is totally yellow, and I would add milk if you want them to be fluffy.

Incidentally, omlettes with asparagus and cheese are delicious!

Answer 8

Western Omelette:

From Food Network Kitchens

French omeletts are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

12 large eggs
Kosher salt and freshly ground black pepper
1/4 cup unsalted butter
1/2 green bell pepper, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
6 ounces boiled ham (in one piece), cut into 1/2-inch dice
4 scallions (white and green), roughly chopped
1/2 cup grated white cheese (about 2 ounces), such as Monterey Jack, cheddar, or Gouda (optional)

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

Cook's Note: If you like your eggs well-done, cover the pan with the lid after you've smoothed over the eggs, and let it rest for 30 seconds.

Answer 9

with real eggs