What's the best way to make omelets?

Answer 1

The Classic French Omelet

"a French omelet great for breakfast, lunch, or dinner!"


Items needed: For each omelet: 3 eggs (just 2 eggs for a smaller omelet), 1 tablespoon milk, 1/4 cup shredded cheese, butter.

Mix eggs & milk with a fork until blended. In a non-stick omelet pan melt 1 tablespoon butter over medium-high heat, when butter stops foaming pour in eggs, swirling around pan to distribute evenly. Cook, lifting sides of omelet to let uncooked egg flow underneath, until almost set (about 1 minute), quickly sprinkle cheese over half of omelet. Fold plain side of omelet over cheese and cook for an additional 20 seconds. Serve at once. Salt & pepper to taste.


***Do not salt eggs before or during cooking. Salt can cause the eggs to become tough tough during cooking, so for best results salt eggs (if desired) only after cooking.

Answer 2

Good answers. But not about omelets...Here's a basic one.
First, carefully break your eggs into a bowl, usually 3 eggs, making sure not to get shell into the liquid eggs.
Then stir with a fork to break up the yolks.
But do the operation slowly, so as not to get too much air into it. Then add 3 ounces of non-fat milk; and stir that in too.
Get a frypan and use enough butter to grease it well.
Put the heat on medium-high and pour in the eggs after about a
a minute about and fifteen seconds of heating. Don't let it smoke.
The eggs will start cooking immediately, but they'll be liquid in the center.
Slosh it a bit to keep the heating even until the liquid is mostly gone. Use your spatula to keep the omelet from sticking, sliding it under. Then turn the omelet over and continue cooking for about one minute more. By now it should be fluffy but solid.

Now, this will be an omelet with a filling. Whatever you want.
I presaute yellow pepper, cut up small, bias cut onion and then I add tomato cubes, fresh, uncooked, to the omelet.

When the omelet is firming up, add these ingredients, about half a cup of yellow bell pepper, onion and the fresh tomato, preferably two kinds, on the left side of the omelet.

Fold the omelet over the ingredients; and then turn it over with the spatula. Cook it two minutes more, turning twice more.

You can add sour cream, or grated cheese and 1/4 tsp. of Hungarian paprika and a bit of parsley or chives or fresh basil leaves torn small. And it will be very good with almost any medium bread.

Answer 3

The best omelets would have 3 farm fresh eggs in them. Break each egg into a separate bowl making sure there is no blood in them. Then put them all into one mixing bowl stirring them with a whisk or fork as to mix them up for scrambled eggs. These then you would take and pour into a hot skillet and cook until it is done and ready to fold over into the classic omelet shape. But plain omelets are just eggy. They are best eaten with some cheese, some form of meat and veges, such as tomatoes, onions, green peppers, or whatever else you desire. You may even want to saute(frying) the meat and vegs first, to cook them a little before adding them to the top of the egg mixture, and then sprinkling shredded cheese(of your choice) on top. Then fold up the omelet and sprinkle more cheese on top. Yummy!!!

Answer 4

Pizza Bagel Omelets:

20 min 5 min prep
4 servings

8 eggs, beaten until light and fluffy
1/4 cup parmesan cheese, grated
2 teaspoons crumbled dried Italian spices
2 cloves fresh garlic, minced or 1 1/2 teaspoons garlic powder
2 cups favorite chopped pizza toppings
2/3 cup chopped and seeded tomatoes
1 cup mozzarella cheese, grated
2 sliced and toasted bagels

1. Melt the butter in a large frying pan.
2. Add the parmesan cheese, italian spices, and garlic and mix well.
3. Add the beaten eggs to the pan and cook until almost set.
4. Top with the pizza toppings and cook until the eggs are set and the toppings are heated through.
5. Remove the omelet from the pan and cut in quarters.
6. Fold each quarter into a triangle and place on top of a bagel half.
7. Top with the tomatoes and Mozzarella.
8. Broil until the cheese melts and the toppings are hot.

Answer 5

Here are some tips:
-Use water instead of milk, it's lighter and makes it fluffier
-Prepare all of your ingredients first. They must out of their container, washed if necessary, chopped if needed and pre-cooked if necessary.
-Use a high grade non-stick omelette pan. It'll save you a lot of cleaning time.
-Always salt and pepper afterwards. So that you control the taste.

Spray the pan with olive oil and add butter. Let it cook till the butter's melted and foaming.

The key to a good omelette is that is cooked on the outside and that it's creamy on the inside. This is done by pouring the egg mixture into a medium heat pan, and constantly stir the eggs for the first 1-1.5 minutes. This allows the more egg yolk to get partially cooked. Then stop stirring to let the bottom part of the mixture to cook for another 2 minute so that you can fold it. Add your favorite ingredients (ex. fresh herbs, tomatoes, cheeses, green peppers, shredded chicken, onions, mushrooms, slices of ham or sausages, etc.) Fold the omelette and cook for another 2 minutes on low heat.

There you have it. An omelette that's fluffier (from adding water) and is soft and creamy on the inside and fully cooked on the outside and tasty all over...

Answer 6

the only way to make omelets is to break a few eggs

Answer 7

here's an easy way....get a pot of boiling water.....get a few (or a couple...depending how much you are making) zip lock bags ready....now on your cutting board..chop up whatever you like....bellpeppers...red peppers...onions...mushrooms...chopped up ham or bacon (already cooked) pieces....cheese....now for each omelet use 2 eggs...place in bowl...wisk it up...then dump it in the ziplock bag...2 eggs & veggies...seal the bag.....when the water is boiling in the pot...drop ziplock bags (filled)..in the pot...let it boil for 13 minutes....instant omelets...just take the bags out of water...and cut off the ends...slip it onto plates...everyone loves it....it's great for a brunch!