How do you make your omelette?

Question

And how do I make it so that it doesn't stick to the pan? The only time it doesn't stick to the pan is when I use a lot of oil. I'm trying to cut down on oil, so what is the best way?

And thank you in advance...

: )

Answer 1

well firstly a good pan is needed, you can buy special omlette pans but i always use a good non stick one.

if you already use a non stick one and you wash it too much with washing up liquid then everything will stick to it ..... yes i know it sounds silly but try just wiping it clean with a paper towel instead of washing it for a few times, you will find it doesnt stick then.

you only need a little oil in the pan and you should heat this before adding the omlette mixture.

i like my version of a spanish omlette

3 eggs
a little milk
chopped onions
chopped mushrooms
sliced tomatoes
grated cheese


mix the eggs and milk and season to taste.
heat the oil in the pan and cook the onion and mushroom, drain this off and wipe the pan. add a little oil and heat, add the egg mixture and then add the cooked mushrooms and onions and raw sliced tomatoes ( i dont like them soggy) cook the omlette slowly on a low heat to avoid burning.

when the underside has cooked and set put pan under grill to cook the top.

when this is cooked sprinkle with cheese and season to taste

Enjoy

Answer 2

I put a little cooking oil in the frying pan, for two people I use three eggs, crack them into a plastic jug, add a little milk, some onion salt and whisk, pour into the fry pan and keep an eye on it, if you have two much oil use your egg lifter and push the edge of your eggs in slightly and at the same time tilt your pan allowing the oil to run off the eggs and underneath, do this all the way round til all oil is used and when you see the eggs star to rise turn them over with your egg lifter and let it brown ever so slightly on the other side, ready to eat.

Answer 3

Use a good non-stick little pan and spray it with pam or brush it with melted butter. Turn the heat up high and have a spatuala ready, along with the pan lid and a squirt-bottle of cold water. Add chopped veggies and/or meat to the pan. Beat your eggs really well so they're frothy. When they're really, really frothy add them to the pan and immediately start pushing egg from the edges to the center so the uncooked egg will flow to the edges and cook. Keep it moving around until it's pretty much all cooked except for the very top. Now if you want to add cheese, add it now. Two slices of cheddar perhaps? Yum! Then, squirt a little water onto the edges of the omlet, cap it with the lid, and turn off the heat. The steam from the water will cook the top of the egg. If you're having toast, put the toast down now. By the time it pops up your omlet will be ready! Enjoy!

Answer 4

3 eggs whisked in bowl with fork (not whisk). Season with salt and pepper. Heat well-seasoned pan (I find it helps to keep a pan just for omelettes). Boil kettle while pan is heating. When pan is hot, add a few drops oil. Add tablespoon boiling water to whisked eggs and whisk thoroughly. Pour into hot pan, swirl until base of pan is covered. Using fork, gently pull set edges into middle until only a small amount of liquid egg is left. Roll omelette - if you are skilful you can do this by shaking the pan - if clumsy like me use a spatula or fishslice. Cook for about another half minute, then roll off pan onto plate. The secret is the pan has to be hot before you put anything into it.

Answer 5

Whisk however many eggs you want up with a little pepper (and salt if you want). Heat your frying pan/ omelette pan, making sure that you don't have the heat up too high. You don't want to burn the bottom of the eggs. Spray the cooking surface with an oil spray (like Pam, or whatever you can get wherever you live). The spray stops the eggs from sticking and isn't obtrusively greasy. Loosen the edges regularly and when you can slide the slice underneath the omelette, put your filling (my favourite is grated cheddar and tiny pieces of smoked ham) onto the egg and fold it over in the usual way.
Don't put too much filling in, or it'll fall to pieces when you try to fold it over! When you're sure the omelette is cooked, slide it onto a plate and enjoy !

Answer 6

If your omelette sticks to your pan then you have overcooked it !!

The omelette should be just set and not not stiff.

Melt some salt free butter in the pan and use a fork to whilsk up your egg in the pan to add air to the omelette and just as it sets fold the edges into the middle and turn out onto a plate.

The omelette should be light, soft and creamy in the mouth, nice and gooey :-)

Answer 7

Non-stick pan, I suppose might help, but I personally don't have a lot of time for them.

An alternative, though, is bake a Spanish omelette. Layer up thinly sliced veggies eg. courgettes, tomatoes, parboiled potatoes in a lightly greased oven proof dish, and then add enough beaten eggs to cover, and bake until set in a medium oven. Takes a bit longer, and you'll probably have enough for a supper dish for two, but tasty and much lower in fat than a fried omelette.

A quick 2nd alternative is microwave a beaten egg on a plate or shallow bowl. Cook it on full power, and beat every 10 or 15 seconds, until it starts to solidify. Should take about a minutes cooking in total No added fat at all.

Answer 8

make the omelette the usual way but dont have the temperature too high cook one side then keep the omelette in the frying pan and cook the top of it under the grill and the steam under the omelette will stop it sticking

Answer 9

Use a good non stick frying pan. Don't flip the omelette over - just put the frying pan under the grill. You will find it will come out easily.

Answer 10

Whisk up 3 eggs and whatever else you like in a measuring jug (bacon, peppers, mushrooms whatever) and leave to one side. Heat the pan (small one is best) with minimal amount of extra virgin olive oil. Once hot, pour in eggs etc and kind of roll the pan in a circle to cover the bottom with the beaten eggs. Flip it over a couple of times whilst cooking and ViolA!
Chuck some chees in the middle before folding in half to finish off. It's YUM!