best way to make an omlette,i keep ending up with srambled egg.any ideas?

Answer 1

Add 2 beaten eggs to hot butter in skillet, cook on high, don't stir, until set. Fold with spatula and slide from skillet onto plate.

1. Don't use more than 3 eggs at a time, depending on skillet size.
2. Use eggs at room temperature.

Answer 2

Try making one this way
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.

Answer 3

Beat the eggs in a jug with a little milk and a pinch of salt. Put some oil in a frying pan and add the egg mixture once the oil is hot. Leave to cook until brown on the bottom. Remove from the heat and add cheese (or anything else you like). Put the frying pan under the grill to cook the top of the omlette (until the cheese bubbles and starts to brown). Fold omlette in half.

And there you have it - the perfect omlette x enjoy!

Answer 4

You're not beating the eggs enough. You could separate the whites and beat them separately with an electric mixer, or if you don't want to go to that much trouble, just put some muscle into it.

You can also use half water, half milk instead of all milk. This will make your omelette fluffier.

Finally, DO NOT stir the omelette in the pan! It should be well-beaten before you put it in the pan. Cook until firm on top, then slip a spatula gently under one end and lift - fold it by lifting with your wrist as if you were flipping a pancake.

Answer 5

Dont over beat the eggs; just put them on a nodding aquaintance with each other; use butter for oiling the pan or evera virgin olive oil; add a pinch of salt beforee adding to the pan. DONT add milk! The pan needs to be fairly heated - not red hot, before adding the butter or oil; and as soon as the oil is warmed up - less than 30 seconds, add the egg mix. It should sizzle slightly. Turn down the heat. Very gently, with a spatula, draw the edges of the setting egg mix into the centre of the pan, so that any unset mix is drawn onto the pan surface to set. Do this a few time, until just starting to set on top. then leave. If you like, you can toss it over, but I personally like to fold it in half while still in the pan, turn off the heat, and let the omlette finish cooking like that. If you want to add anyhting to it, like leek or sausage, make sure you cook it before you add to the egg mix. If adding cheese, wait until almost set - just before the folding over.

Answer 6

The key to a good omelette is a good frying pan. If you have one of these pans that everything sticks to them yes it will turn to mush.Put your eggs in the pan and cook until the top starts to dry up. Pull the sides in occassionally to let the mixture flow out to refill where you have pulled from. When you think the underneath is done then just lift the edge gently with a spatula. Put under a hot grill to cook the top.
When done fold over in half and the omelette should slide straight onto the plate in a good presentation.

Answer 7

The best way to make an omelet is:- Whip your eggs up with a fork, add a little milk and any seasoning...herbs are beautiful! Add to a frying pan with a little butter. When the underside is quite dry, pop under the grill for a minute and you have a lovely omlette.

Answer 8

For a good fail-safe omlette:
Take 2 eggs. Add half cup of water. Add salt and pepper.Beat together.
Prepare contents for example: Grated cheeze / chopped up chives, chopped (cooked) ham or chorizo, etc etc

Use a good heavy-bottomed preferably non-stick frying pan.
Heat up approx table-spoon olive oil til hot
Pour in egg mix.
Edges will frazzel up. Bottom will cook. Do not stir (otherwise you'll get omlette again!)
Do not aim to get top cooked, a wet-look / slightly runny looking upper surface is acceptable.
Add your contents (cheeze or whatever)
Use a spatula to flip over one side, so that you have a half moon shape in the pan.
Cook for only a tiny bit longer (2 min) just to get the contents heated through.

Slide onto your plate and enjoy!!!!!

Answer 9

Briefly beat the eggs with a fork until yolks are roughly mixed with the white,season with a pinch of salt, add a small quantity of oil in an omelet pan until really hot,add the egg mixture and fold together until the mixture is firm and serve immediately on a warm plate.

Answer 10

You're beating the eggs! Heat the pan, add the eggs, stir gently. NO! I SAID GENTLY! Keep shaking the pan and take off the heat while the mixture is still runny. Reserve heat will cope with the yucky bits.