What is the secret to a perfect omelet?

Question

I know the recipe for an omelet and I know what I am supposed to do.

However, I can never get the omelet to fold over in half nicely. It always ends up breaking. I've only managed to get to stay in one piece a couple of time and I still haven't figured out what I did right those times.

So..What is the secret? When I make my omelets, I always do a two egg with cheese and ham.

A blender? Hmmmm... Never would have thought of that.

Is there anything simpler than a blender. It's just for my morning breakfast and it's a hassle to have to clean out the blender. Plus, it'll wake up the entire household!

Answer 1

The absolute secret to great omelettes is to add a little bit of milk or cream when you're whipping the eggs. It makes the eggs super fluffy and helps the consistency stay together.

On medium heat, use a small pan (either 6" or 8") and melt a pat of butter enough to cover the bottom. Pour in your egg mixture (I use 3 eggs) and as it cooks, push it in from the sides towards the middle. Tilt the pan so that the remaining wet mixture fills in the space you just made in the pan. Keep doing this until the omelette starts to solidify.

Peek underneath and when it's started to brown, flip it over. Turn the heat down to low. Add your fillings and fold the omelette in half.

Let it cook for a few seconds on one side then flip it to the other. Give it another few seconds on that side, then you should be done.

Good luck and enjoy!

Answer 2

Cooking an omelet is a science. First, you need to put the heat medium hot and get the pan hot. Then you put a tab of butter and let it melt and turn brown. Now you place you eggs, you should have mixed them with a little bit of milk and herbs, into the frying pan. Grab the handle. Always on medium high heat, you turn the pan clockwise with your left hand, and you should have a folk in your right hand. As you turn the pan clockwise, with the folk in your right hand you should turn the egg mixture in the pan counter clockwise. This forms layers in the omelet. Once the sides looked cook, take the omelet off the heat and placed desired ingredients in the middle of the omelet. Now flip the top over and slide the omelet out of the pan. Remember, a true omelet should have no brown on it. The entire omelet should be yellow. This is done by swirling both ways fast and removing it from the heat before it browns.

Answer 3

You need the right pan and patience.
When it's firming up on the edges, gently, run your spatula around the rim then leave it alone and let it cook.
The middle takes it's time to firm up.
Use your spatula to loosen it from the bottom- it should move freely in the pan.
Don't try folding it- it's way cooler, easier and a better omelet if you swirl the pan a few times then jerk you arm back slightly and the weight of it will fall over on itself nicely- don't forget the sour cream. Good luck.

Answer 4

Well..................... You are probably making it too dry .

But I have a trick for the best omelet ever. Add a dash of milk to the egg.. than stick it all in a blender. And blend.. and blend ... until it is super frothy and foamy. When you think you've whipped them enough.. keep whipping. At least a few minutes worth. This whips air into the eggs and makes them super light and fluffy and melt in your mouth.

Also makes it easier to cook and fold.

I guarantee.. you'll never have eggs as good as this.

Answer 5

Put 'em in the blender 1st of all for a very fluffy omelet.
Next time you turn one over use 2 spatulas!

Answer 6

Use a very low heat and a very large spatula. Fold it just before it is ready to take out of the pan.

Answer 7

A little water instead of milk actually makes fluffier eggs. Water only turns to steam & puffs the eggs. Milk can actually get dense when the water content begins to evaporate.

Answer 8

My secret is to beat the egg whites until frothy. Beat the yolks separately until thick. I also use milk instead of water.