Why the heck do my omelets keep coming out weird??????

Question

What I do is use about two or three eggs, I add a little milk and I put it im my magic bullet blender and whip the mess out of them. I put them in a frying pan, and then they start to foam up and look like the consistancy of pancake batter. When I try fold my omelet it breaks instead of folds. Why is my omelet always thick and fluffy. I dont understand why I cant get it right. Can someone tell me what im doing wrong and then tell me how to make a perfect omelet

I was trying to make a three egg omelet like at IHOP. I dont know what they do but they look so pretty.

Answer 1

Forgo the blender, whisk by hand and use a little water instead of milk in the eggs. Use a great non-stick skillet with a good non-stick spray and I use a touch of butter or margarine. Bad skillet will almost always make a bad omelet.

Keep your heat at medium and even and pour in the beaten eggs. Let it sit a few moments, and you'll see the edges start to harden, swirl your skillet slightly and use a soft rubber spatula to move and adjust your omelet, again as you do this you'll see the omelet firming and taking shape. The less you mess with the omelet as it cooks, the better. When the omelet is about 80% firm, add your cheese, whatever filling and with your spatula, gently fold the omelet in half. Wait another 1-2 minutes so your filling is hot and serve up-try to slide the omelet out of the skillet rather than picking it up, they wont break that way. Good luck.

Answer 2

Make sure you are greasing the pan real good until the pan is used to eggs (hard to do with a new pan) but just add a little extra grease. Use water instead of milk. The chefs will tell you that. I am not sure why, I just do. Use a fork to mix them..maybe the mixer is too much?? Use a thin spatula and shake or wiggle the pan while the eggs are cooking to make sure they do not have the time to stick. Keep trying and when they do not work...you always have scrambeled eggs!!!

Answer 3

This Omelet is very light and fluffy. Fill it with any of your favorite fillers. Makes a very attractive presentation. Keep in mind that, although this dish is very big, it is not as filling as you might think because it is such a light omelet. SERVES 2 Ingredients 4 egg whites 2 tablespoons water 1/4 teaspoon salt 4 egg yolks 1 tablespoon butter or margarine Directions 1Beat egg whites until frothy. 2Add water and salt; continue beating about a minute or until stiff peaks form. 3Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes). 4Fold yolks into whites. 5Heat butter in a 10 inch skillet with an oven proof handle. 6Pour in egg mixture, mounding it a little higher on the sides. 7Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown. 8Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean. 9Make a shallow cut off center of the omelet. 10Place your fillers on the larger half of the omelet. 11Fold the smaller half over the fillers. 12Slip omelet onto a warmed plate.

Answer 4

FIRST THINGS FIRST... DON'T PUT THE EGGS IN A MAGIG BULLET BLENDER!!! A little milk in the eggs and beat them with a fork. Then put them into a nonstick pan,and add a little nonstick spray. Let it cook until it begins to look like the consistency of scrambled eggs. Continue cooking them until you can get your turner under them. Then GENTLY Take the turner and FLIP iT OVER RIGHT TO LEFT. Don't use too much force or it will break. Then after it's flipped onto it's side, Put the turner under the omelet and flip it from left to right. Cook until desired doneness!

Answer 5

You might also be trying to cook too many eggs (too much egg volume) for the size of the pan you are using. A complete explanation of "How To Cook An Egg" can be found at http://www.real-restaurant-recipes.com/how-to-cook-an-egg.html
It is informative, funny and will tell you precisely what you need to know about cooking a great omelet.

Answer 6

Ditch the milk. That softens the strands of protein in the egg that hold the whole thing together.

You may want to stop whipping themess out of them, and only whip for a few seconds. Use a nonstick pan, low heat, and cooked filling ingredietns.

Answer 7

plain and simple no milk whisk by hand... grease ur sautee pan and drop ur whisked eggs in have the heat at low to medium low...so u dont get any color....and make what looks like a figure 8 with a spatula tht wy the egg cooks enly witout picking up anyy color...and smooth it out once its about 60% cooked and add whatever ingredients u want....and fold...2 or 3 times whichever u prefer

Answer 8

i think you might of whipped the egg too much. If you whip the eggs too much, it will become foamy and that's why your omelet comes out weird. Use a whisk instead of a blender.

Answer 9

Don't use milk in them. It is ok to use milk in scrambled eggs, but it doesn't work well in omeletes. Just use a little water and mix until the yolk is blended.

Answer 10

Putting the eggs in a blender will definitely cause them to puff up. Stir them with a wisk or a fork. You will have much better results.