How do I make a Good omelet?

Question

I’m not a bad cook just ask my family, I can cook just about anything, but every time I try to make an omelet they will tear up or turn into scrambled egg Surprise .what the heck am I doing wrong? I have good nonstick pans, and it doesn’t matter if they are just cheese omelets our stuffed with a lot of meat and veggies. Someone please teach me how ok?

Answer 1

You don't need to use the oven to make a good omelet. I used to have trouble, too, until I figured out the secret. Don't need oil or pam - just enough butter to coat.

The trick is to let the eggs cook on medium/low heat until there is just a little runny egg in the middle. IYou can get them there by twirling the pan around so the sides get coated a little, then scrape that down, then twirl again. Picking up the pan and shaking it back and forth a bit also helps to ensure you aren't sticking to the bottom. And if there is still more runny egg then I want, I will pull the side of the omelet up a bit, and turn the pan so the runny fills in the empty spot.

When the egg is pretty firm, I add cheese to one side, then take my spatula to the other side and gently fold it over. Should be easy, since the egg is firmly binded together. After fold, cook a minute longer on that side, then flip it. Should be easy at this point.

If you want veggies and meat and such, you should sautee that up first and add your beaten egg right to that. I usually arrange the filling into a flattened circular shape in the pan when I am about to add the beaten egg. Then you pick up the pan ad swirl it around to coat - and follow the steps above!

Answer 2

OMELET

6 eggs, beaten separately
1 cup of milk
1 tablespoon of butter, melted

Mix milk, yolks, butter, salt and pepper, and add the whites last. Pour into a hot pan which has been well buttered, and cook quickly on top of oven. When it begins to thicken, put inside the oven and brown.
Fold in half and roll and serve hot at once. Omelets should be served immediately.

Variation: Add 1/2 cup chopped ham, bell peppers, onions to the skillet and saute over high heat in 1/2 tablespoon additional butter, until cooked. Gather these ingredients into the center of the pan with your spatula and spread evenly. Proceed as above, pouring the egg batter over the additions. Also known as a Western Omelet!

Answer 3

Gotta get a good omelet pan and use lots of Pam.

Answer 4

Use a smaller pan.
Do not "over" put the ingredients.
Fold in half.
Use your spatula lightly.
Use enough oil.