how do i make a perfect omelet?

Answer 1

I always do at least a two or three egg omlette, so that it can hold all the add-ons better. I also add a bit of milk to the eggs to make them creamier. don't add salt though because that will toughen the egg..

have all your veggies, meat and cheese ready and cook the egg untill there is a bit of a crust on the edge, so that it comes away cleanly if you lift it with a spatula.

Meat first because that takes the longest to cook, then veggies and cheese. Put it all on half of the pan, and fold the other half of the egg on top.

Answer 2

This is basic. You can add any ingredients you like as well as use other cheeses.

Perfect Cheese Omelet
1 tbl Clarified Butter see below
3 lrg eggs
Salt to taste
Freshly-ground black pepper to taste
3 tbl finely-grated Gruyere, Parmesan,
or Fontina cheese
CLARIFIED BUTTER
12 tbl unsalted butter - (1 1/2 sticks)

Make the Clarified Butter: Place butter in a small saucepan, and melt over low heat. Remove from heat, and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off golden clarified butter, leaving solids behind. (Makes 1/2 cup)
Heat a 10-inch nonstick skillet over medium heat; add the 1 tablespoon of butter. When your palm placed over the skillet feels very warm, the skillet is ready.
While the pan is heating, in a medium bowl whisk together eggs, and season with salt and pepper; incorporate a lot of air into eggs, so that the omelet will be light and fluffy.
Pour eggs into the hot skillet. Simultaneously, briefly whisk eggs and shake the skillet vigorously back and forth over the heat, until eggs begin to set. Stop whisking, and let cook until almost completely set, 1 to 1 1/2 minutes.
With the handle of the skillet facing you, sprinkle the left half of the omelet with grated cheese. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly press down on the omelet with the spatula to seal it together.
Lift up the skillet with one hand and a serving plate with the other. Tilt the skillet, and let the curved edge of the omelet slip onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in the skillet over the curved edge already on the plate. Serve immediately.
This recipe yields 1 serving.

Answer 3

I don't really consider this the Perfect omelet but it is super easy w/very little clean-up.
Prepare all extra ingrediants such as: chopping any veggies you want in it, cut up meat if using any, grate or chop up cheese(or use pre-shredded from groc. stores).
Put two eggs per omelet in zip lock baggies, add extra ing's, season to taste; smash all together in baggie then drop baggie into boiling water for 10 min. These are really good for sleepovers or company that have different tastes. They can fix their own or you can fix to their specifications.
When omelets are through boiling, use tongs to get bags out of water. Carefully open bags and slide omelets onto plate and enjoy!! Have a Great Day!!!

Answer 4

How to Make the Perfect Omelet, Even If You Don't Really Cook

DIRECTIONS:
The omelet that involves cooking a sheet of egg on both sides and then folding some stuff in it -- or worse, folding the egg and dropping the stuff right on top of it -- is really no omelet at all. I'm going to walk you through a basic three-egg omelet here, and I want you to appreciate that I did this one-handed (so I could take the pictures).

If you whipped one of these up on the morning after a hot date, let me guarantee that your guest will be impressed. Prep time: 5 minutes, cook time: 10 minutes.

You did it! See reports from PG readers who are now omelet authorities.

Also, here are the directions as a text file if you want to print them out or cut and paste them into a Word doc.


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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.

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. Yay!

NB:.
If you look underneath, you should see that both sides of the omelet are evenly browned and not burned. My omelet today was little too browned for my personal preference, but that's because I was taking pictures while I cooked. If you follow my guidelines, yours should turn out a little lighter, which is perfect.
Ta-da!
You are now an omelet maker extraordinaire. Now, Emeril or whoever would probably garnish this with fresh fennel (I hate fennel) or some sauce or some other green stuff -- but if you are just making lunch for yourself, like I did, you don't need all that crap. If you were serving this as a meal, I would say whip up some sort of potatoes or maybe a bagel with a shmear, and you are set.
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Answer 5

Omelets are tricky if you want to make them perfect. I don't strive for perfection, I just mix all the ingredients I want to put in them, in the egg mixture and pour it into a heated, greased skillet and flip one side over after the bottom is firm, but not burnt. Use medium heat to prevent over-cooking or burning. Then I flip the whole thing on the other side for just a few seconds. The trick is to get it cooked without cremating it. It takes a bit of practice.

Answer 6

Whisk your eggs, salt, and pepper in a bowl first. Saute your choice of ingredients like onions, chili, ground meat in the hot oil pan. When the ingredients become soft, add your eggs to the pan. And the trick is that you shake the pan frequently until the eggs are done. Then you are ready to serve the omelet.

Answer 7

Seperate your eggs! If you whip your eggs white seperate from your yolks (till they start to get foamy, but not into peaks) you will have a nice fluffy omelet. Also using a non-stick panhelps alot.

Don't forget to saute your fillings first, then add to the semi cooked egg, fold, serve, then eat.

Answer 8

Have some veggies, spread butter on the pan but the eggs in let it sit (but not burn) when its pretty much cooked turn the stove off but in veggies cheese whatever you want then fold it up with a spatula.

Answer 9

perfect ? hmmmm goes with the word normal in my book ... no such thing , but ... whip up some eggs in a bowl, heat your frying pan and put either butter or bacon grease in it ( its a pork thang ,lol ) pour the eggs in and cover for a few min, have your best fix'ens already chopped , like ham , onion , grn.pepper , mushrooms , cheese ....what you like , place them on top all over , use spacla to make sure the eggs are not stuck to bottom of pan , cover for add'l min , fold one side of eggs over unto other for a few min...and flip to ensure both sides done..place on plate , cover with sausage gravy already (home made of course ) have yer biscuits ready an buttered and enjoy .... MMMMmmmmmmm

Answer 10

This is the best site with advice and recipes on omelettes.

http://frenchfood.about.com/od/omelettes/