How do you make a good omelette???? mine always end up scrambled!?

Answer 1

Oh goodness. This brings back bad memories. We studyed eggs in class for 2 weeks straight. And well, one of the things we had to do was cook an egg 12 different ways. An omelet was one thing we made to demonstrate 1 of many different cooking methods.

***The best way to make an omelet (and to make it look big) is to whip 3 eggs in a bowl (or more eggs if you plan to make more than 1 omelet)
.
***With a pre-heated oiled pan (set on medium or medium-low, nothing higher or you run a 90%-chance of burning the eggs) pour the 3-whipped eggs into the heated pan (or a portion of the eggs if using more eggs to make more than one omelet).

***With a spatula, pull the outsides of the egg, going around the pan, towards the middle. With each pull, tilt the pan so more of the raw (liquified) egg fills in the bottom of the now-exposed pan. It will begin to look a little like scrambled-eggs in the middle as you pull the eggs. Repeat this process until there is no more raw (liquified) egg sitting on top. If there is just a little bit of raw (liquified) egg left, don't worry, it'll cook when you flip it.

***Once you've done that, flip the omelet over to cook the top-side of the omelet. Now that you've flipped the omelet, add your fillings to the now-top side of the omelet. After a few moments (the raw eggs on the now-bottom will cook fast), flip 1/2 of the omelet over the over half, making a semi-circle (traditional-looking) omelet.

***Remove the omelet from heat imediately to reduce the risk of buring. Serve. Makes 1 omelet.


2 or 3-eggs = 1 serving
Aprox. Cook Time = 5-10 minutes

Answer 2

Heat a pan (cast-iron is the best) on a medium heat.

Beat your eggs.

Melt some butter in the pan and add half the eggs.

(Dont use oil. Oil needs to be heated too high for things like eggs, chicken, fish, etc, - the oustide will burn before the omelette can cook in the middle - but instead use butter - if you burn the butter you know the heat is too high - so have the heat just so that you dont burn the butter and you will not overcook your omelette.)

Add your other ingredients (shallots, mushrooms, cheese, tomato, etc.) on top while the first half of eggs are cooking.

Pour the rest of the beaten eggs over the top and allow the entire omelette to cook.

When the omelette is slightly cooked on the edges on the top, check the bottom of the omelette. It should be a light brown (not yet golden as it will cook a little more even when not on the heat).

Put the whole pan under the grill and cook the top.

Doing this keeps the omelette fluffy and light. Turning it over makes it flat and heavy and most often, it breaks.

Answer 3

The suggestions above are all pretty good, but the secret is this:
Beat the egg whites seperately first, until they form stiff peaks. Then gently fold in the yolks. Add any ingredients you want, but be gentle when you fold them into the egg white mix. Pour this into a buttered pan. When it's cooked through, place a little cheese on top and put it under the gril until the cheese melts. Seperating the egg whites makes the omelette really fluffly and is awesome.

Happy cooking!

Answer 4

I use a preheated non stick pan and a silicone spatula. Pour in your egg mixture. As the edged begin to cook push them into the middle with the spatula so the uncooked portion can move to the outside, this will give you an evenly cooked fluffy omelette. Just before the egg is set add your filling then fold in half. I find the spatula and non stick pan help, and you also don't have to add oil which makes it healthier.

Answer 5

First, a non-stick pan is really helpful. Oil it a little, and make sure it is hot before you add the whipped egg. Heat over medium or even low -- and covering with a lid can help the egg set. Add some toppings when the top is just a little liquidy, but you can see cooked egg around the edges. Gently fold half the egg over with a spatula, and let it cook a few more seconds on one side, then flip the whole thing over and let it cook a little more.

Practice makes perfect! And scrambled eggs are still edible (-:. Good luck!

Answer 6

2 eggs
2 tablespoons cheese, grated
salt and pepper
1 tablespoon butter

Not the one? See other Cheese Omelette Recipes
< 30 mins Omelets & Frittatas
Very Low Carbs Omelets & Frittatas
Cheese Omelets & Frittatas
Brunch Omelets & Frittatas
Whisk the eggs till light and fluffy.
Add cheese, salt and pepper.
Mix well.
Heat a 7 inch non-stick skillet and add butter.
As the butter begins to smoke, lower heat and pour the beaten egg mixture.
Cook covered for a minute.
Fold over and serve immediately.

Answer 7

The first answer, royduns, is right. Do not add milk but water instead. Beat the eggs until is starts to foam then add to a hot pan and cook slowly. Wait until the bottom is cooked then turn over. I am far not the best cook, but my omelette's usually turn out just fine.

Answer 8

This is a copy of my answer to this same question a couple of months back :

An Omellette:

Use a non stick pan.

Beat three eggs in a small bowl ( some people add a little bit of milk to their eggs- this is up to you though- about a china cup full) You can add a dash of salt or other seasoning .

Melt 1/2 teaspoon of butter in pan over low -medium heat. Twirl butter around in pan.

Add eggs and let it set a little- it is at this time you can add grated cheese, or cooked mushrooms , or chopped bell pepper on one side of the omellete leaving a little bit of edge with out the filling. Or, leave it plain. Now flip one half of the omellete over the other so it can seal together. When cooked just flip out on plate. Serve with freshly sliced tomatoes.

Answer 9

fill bottom of the pan with oil use an omelette one if you got. heat until very hot. pour the oil into another pan to use for the next one. pour 3 beaten eggs and any filling into the pan thats still on the heat then keep stiring with a fork until its all nearly set but still a little moist.. push it down to the shape of the whloe pan the use the fork to lift one end to fold it in half. The tilt the pan over your plate and roll it out. it should make an oval shape.

Answer 10

I have 1 word for you, CREAM! pop a dash of cream in with 2 eggs and pour into a hot oiled stickfree pan :) the Cream gives it an amazing texture but the eggs do not fall apart. Please on top other additions you want eg: Tomato, mushies, cheese, spinach and feta. Yum! Also another tip, put a fitting lid on the pan as soon as you have added all the ingredients. This will cook so much quicker and help it get really fluffy!

This is my perfect Sunday morning.