2006-12-15 06:07:37 · 16 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
set the eggs on fire then stick em' down your pants!
2006-12-15 06:19:27 · answer #1 · answered by ConstElation 6 · 0⤊ 2⤋
Add some milk to the eggs and 1/2 teaspoon of baking soda. Fluffy can be achieved by getting air into the eggs. Put the eggs in a blender and blend at medium speed for about 2 and 1/2 minutes. Have your omlette pan ready and pour in the eggs immediately while they are still holding air. Your omlette will be nice and fluffy.
2006-12-15 15:37:45 · answer #2 · answered by muckrake 4 · 0⤊ 1⤋
Bandit's answer is the closest you can get to correct. If you want a decadently fluffy omlette, it's all about trapping the air -- and the yolks won't/can't do it. Because I bake so often, I always have extra whites in a container in the fridge. I use only one whole egg and about 2 egg whites, vigorously beating them all together for about 2 minutes. This way, I don't have to beat the whites separately -- also, it's much healthier because the whites don't contain any cholesterol.
Guten apetit!
2006-12-15 15:09:18 · answer #3 · answered by rosiesbridge 3 · 0⤊ 1⤋
As you are cooking it, take a rubber spatula, and move the edge of the omelet away from the side of the pan just a tiny bit. Tilt the pan so that the uncooked egg liquid pours down underneath the spot you just moved. This creates layers, and will make your omelet thick and fluffy.
2006-12-15 14:18:29 · answer #4 · answered by Krista D 3 · 0⤊ 1⤋
For a 4 egg omelet:
after whipping the eggs in a bowl add about 1/4 cup of milk and whip it into the eggs.
If you add too much milk your omelet will taste watery
2006-12-15 14:18:41 · answer #5 · answered by ir rose 3 · 0⤊ 2⤋
Use a heavy whipping cream, but just a little bit of it. I ran out of milk once and wanted to make scrambled eggs...heavy whipping cream was all I had, and it made the lightest, fluffiest, cloudy scrambled eggs I've ever had. Mmm scrambled eggs...
2006-12-15 14:14:57 · answer #6 · answered by Anonymous · 0⤊ 2⤋
I always add a tiny bit of lemon juice and a splash of water. The result is fluffy thicker omelet.
2006-12-15 14:10:54 · answer #7 · answered by Cister 7 · 0⤊ 3⤋
I only add a small amount of cold water to my eggs while whisking them for an omelet.
2006-12-15 14:15:12 · answer #8 · answered by Common_Sense2 6 · 0⤊ 1⤋
Separate the whites from the yolks. Whisk whites until they are very fluffy. Fold in your yolks just before adding egg to pan. The air trapped in the whites will make your omelette rise.
Bon Appetit!
2006-12-15 14:15:05 · answer #9 · answered by bandit 6 · 1⤊ 2⤋
milk is correct, egg yolks help too, making the omelet into a more confined space helps too to get it thicker.
2006-12-15 14:16:59 · answer #10 · answered by Cory W 4 · 0⤊ 2⤋
add some milk with a hint of lemon juice and whip it until u can almost hear the bubbles in the egg mixture snap, crackle, and pop!!!
2006-12-15 14:20:30 · answer #11 · answered by jang wang 1 · 0⤊ 2⤋