how do you make the perfect omelette?

Answer 1

In a word..."Slowly"!

The secret to the perfect omelette is gently cooking the egg. If you will research the subject, you will find that a perfect omelette has no color, that is, no "golden-brown and delicious" (GBD) on the 'down' side.

Here's how.

For every egg you want to use, put one pat of butter in a nonstick frying pan over LOW heat. The idea is to barely melt the butter without sizzling off the water in it.

When it is 3/4 melted, add the eggs. Whole. There is a reason.

Stir the eggs into the melted butter, breaking the yolks. By doing this in this fashion, the fat component and the water component of the butter with mix (deliciously) with the fat and water in the white and yolk of the egg!

This is the secret to omelette nirvana.

Now. Don't mess. Leave it alone. If you want to add stuff, (chesse and whatnot) get it ready.

After a couple of minutes (as many as 5, LOW heat, remember?) the bottom will have 'set' an you can add your goodies.. Add them to one half, so you will be able to flip the other half over.

Gently peek underneath the edge of the set omelette, allowing any wet egg to slip underneath. When the top is nearly dry, work the omelette loose from the pan, fold the unladen side over, and slide it out onto your plate!

Enjoy!

Best wishes!

Answer 2

Try the following ways and you will get a perfect omelette every time

Folded Omelette
2-3 large eggs per person
½ level teaspoon (2.5 g) butter
½ teaspoon (2.5 g) oil
salt and freshly milled black pepper

Have everything ready before you begin: bowl, eggs, omelette pan, fork, tablespoon, salt and pepper, butter and oil. Put the plates in a warm oven.

Break the eggs carefully into a bowl, add seasoning, then gently combine the yolks and whites with a fork – don't overbeat them, combine is the word you need to think of here. Turn the heat to medium, place the pan over the heat and let it get quite hot (about half a minute). Now add the butter and oil and, as soon as it melts, swiftly swirl it round, tilting the pan so that the base and the sides get coated. Now turn the heat up to its highest setting. When the butter is foaming, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Then leave it on the heat without moving it for a count of five.

After 5 seconds a bubbly frill will appear round the edge. Tilt the pan to 45° and, using a tablespoon, draw the edge of the omelette into the centre. The liquid egg will flow into and fill the space. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges in with the spoon and allowing the liquid egg to travel into the space left – all this will take only half a minute. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and flip one side of the omelette into the centre, then fold again. Take the pan to the warm plate, and the last fold will be when you tip the omelette out on to the plate.

Remember, an omelette will go on cooking, even on the plate, so serve it immediately.

or A Souffle Omelette with Three Cheeses and Chives
3 large eggs
1 oz (25 g) mature Cheddar, finely grated
1 oz (25 g) Parmesan (1 oz (25 g) Gruyère, finely grated
1 heaped tablespoon finely snipped chives
½ oz (10 g) butter
salt and freshly milled black pepper

Pre-heat the grill to its highest setting for 10 minutes and have a warm plate ready.

You will also need a medium solid-based frying pan with a base diameter of 7 inches (18 cm).

First separate the eggs – yolks into a small bowl and whites into a squeaky-clean large bowl; it helps if you separate the whites singly into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest. Now beat the egg yolks with a fork, seasoning well with salt and pepper. Next put the pan on to a low heat to warm through.

While that's happening, whisk the egg whites with either an electric hand whisk or a balloon whisk, until they form soft peaks. Next add the butter to the pan and turn the heat up. Then, using a large metal spoon, quickly fold the egg yolks into the egg whites, adding the Cheddar, half the Parmesan and the chives at the same time.

Then, when the butter is foaming, pile the whole lot into the pan and give it a good hefty shake to even it out. Now let the omelette cook for 1 minute exactly. Then slide a palette knife round the edges to loosen it, sprinkle the grated Gruyère all over the surface and whack the omelette under the grill, about 4 inches (10 cm) from the heat. Let it cook for 1 more minute, until the cheese is melted and tinged golden. Next, remove the pan from the heat, then slide the palette knife round the edge again. Take the pan to the warmed plate, then ease one half of the omelette over the other and tilt the whole lot out on to the plate. Scatter the rest of the Parmesan all over and serve immediately.

or Cashel Blue Souffle Omelette
3 oz (75 g) Cashel Blue, crumbled
3 large eggs, separated
½ oz (10 g) butter
1 level tablespoon freshly snipped chives
salt and freshly milled black pepper
You will also need a 7 inch (18 cm) solid frying pan.

First, pre-heat the grill to its highest setting, then put the frying pan on to a medium heat. Whisk the egg whites to soft peaks and leave them on one side while you beat the egg yolks in a separate bowl and season them well. Now melt the butter in the hot pan, being careful not to let it burn, then quickly fold the egg yolks and half the Cashel Blue, plus the chives, into the egg whites.

When the butter is foaming, pour the mixture into the pan, shaking the pan to make sure the mixture is evenly distributed – don't be tempted to stir it, though, or you will knock the air out of it. Cook the omelette for about 1 minute and then slide a palette knife around the edge to loosen it from the pan. Now scatter the remaining cheese all over the surface, then place the pan under the grill, 4 in (10 cm) from the heat, and let the surface cook for about 1 minute, until it is lightly tinged brown and the cheese is melting.

Then remove the pan from the grill and, using the palette knife, carefully loosen the edges, fold one half of the omelette over the other, slide it out on to a heated plate and serve immediately.

Answer 3

Recipe

3 eggs
Clarified Butter
Coarse salt and freshly ground pepper
Fresh flat-leaf parsley sprig, for garnish

1. Heat the clarified butter in a skillet over a medium-high flame. Whisk the eggs, salt, and freshly ground pepper together very well while the pan is heating, not before. If they have to sit and wait for the pan, the whisked eggs will deflate. You want to incorporate lots of air into the mixture so that your omelet is light and fluffy.

2. Place your hand immediately above the skillet. When your palm feels warm, the skillet is ready to start cooking. Working fast, pour the whisked eggs into the hot skillet. Reduce heat to medium. Simultaneously, whisk the eggs and shake the skillet vigorously back and forth over heat for less than a minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Stop whisking.

3. Continue cooking, being sure eggs cover the entire surface of the skillet, using a rubber spatula to push together any holes that may have formed.

4. Run the rubber spatula along the right side of the omelet to loosen eggs from the skillet. Place the spatula under the right side of the eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift the right side over the left in one fluid motion. The folded omelet should look like a half-moon.

5. Lightly press down on the omelet with the spatula to seal the omelet together. Do not press hard; you do not want to flatten the curds. Check to make sure the handle of the skillet is still facing directly out toward you.

6. Lift up the skillet with one hand, and hold the plate with your other hand. Tilt the skillet, and let the curved edge of the omelet slide onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in the skillet over the curved edge already on the plate. Keeping the skillet about stomach level with the handle facing directly out should help you do this. Garnish with a parsley sprig.

Answer 4

Whip 2 eggs together in a bowl with a small bit of water. Then I preheat a cast iron skillet until it is warm. I melt a small amount of butter or bacon grease in the skillet and make sure it coats the whole bottom of the pan and a little of the sides. I let the butter melt and get slightly hot. (Not hot enough to cook the eggs too fast). I pour in the eggs and make sure the eggs form a circle all over the bottom of the pan and I set my fire to low medium so the eggs can set and get firm. I sprinkle cheese, ham or crumbled bacon, onions, bell pepper, and fresh tomato in the middle of the omelet and when the cheese starts melting, I fold in the bottom and sides of the omelet, then I carefully flip it over and let it cook for a few seconds, then I put it on a plate and enjoy.

Answer 5

Crispy Rice Omelette:

2 tablespoons olive or peanut oil
1 1/2 cups cooked long-grain white rice
4 scallions (green and white parts), cut into 2-inch slivers
2 hot red or green chilies, seeded and slivered
1 cup snow peas, cut into thin slivers
1 cup bean sprouts
1 tablespoon soy sauce
6 eggs, lightly beaten

Heat oven to 350° F. Heat the oil in a 10-inch ovenproof skillet over medium heat. Add the rice, turning it in clumps with a large spoon until slightly crispy, about 5 minutes. Add the scallions, chilies, and snow peas and cook, stirring frequently just until they begin to get limp, about 3 minutes. Add the bean sprouts and cook 1 minute more. Stir the soy sauce into the eggs and then pour over the rice and vegetables in the skillet. Reduce heat to low and cook, undisturbed, 5 minutes. Place the skillet in the oven and cook 5 to 7 minutes or until the eggs are set.

Tip: Make rice in a heavy-bottomed pan so it doesn't scorch.

Yield: Makes 4 servings

Answer 6

Most of these answers have merit. A different way is to separate your eggs. Beat the egg yolks lightly, in a different bowl beat the egg whites until stiff and then fold into the yolk.
I like to add a few chopped chives or herbs and a little grated tasty cheese, pour into pan and cook until half set and then place under a hot grill and it should all poof up. It's a kind of light omelette souffle

Answer 7

I take at least four large eggs add a little black pepper plus a small amount of milk to a jug. Have your grill ready and warming. Grate a decent strength cheese like Wenseydale or Chedder. Warm a small amount of virgin olive oil in a large frying pan. Toss some finely chopped onion fry until slightly cooked. THEN lightly whisk the egg mix (don't overdo this) and pour onto the cooking onions. Keep lifting the edge of the omellete and ease the excess under (DO NOT TURN).
Add anything else you fancy to this cooking mix.Meats/tomatoes etc
As the mix begins to solidify sprinkle your grated cheese on top and pop the whole lot...pan and all under the grill.
Grill until golden brown and serve immediately will a little fresh salad.
I call this my Gordon Bennett omellete...why? Because someone once said..."Gordon Bennet this is good"!!!!! and that is true...try it and enjoy

Answer 8

This has never failed for me.
Put in a good knob of butter in a small, nonstick frying pan over a low heat. Tip in seasoned, beaten eggs (only beat with a fork, just before you are to tip in). Keep bringing the edges to the centre with your fork, and swirl your pan to fill the spaces your fork has moved the omlette from. Stop doing this when there is no runny egg left. Turn up heat and flip the omlette over. Cook other side for only a minute to brown. Perfect, it will fluff up and slowly deflate on the plate, so eat immediately! (I know this is long winded, but the technique works!)

Answer 9

OK - I cheat but its BRILL. To make a cheese one, for instance, melt a little butter in the pan, tip in your beaten eggs (with seasoning). When they start to set, cover with grated or sliced cheese, then put the pan under a hot grill for a couple of mins. It sets the top a treat. Fold over onto a plate. There you are - the fluffiest, most perfect omelette ever!

Answer 10

You get a some eggs and then empty out the fridge. Some of the best omelettes my husband has made were made from left overs. We especially enjoy tri tip left overs with some mushrooms and avocado slices. Have fun and get creative.