give detail on how to make a good OMELET ??

Question

GIVE DETAIL

Answer 1

For two people:

Use 2 eggs per person, plus one extra egg (5 eggs in all).
Make sure you have a skillet (or pan) with a lid.
Slice up or grate all of your "fillings" (tomatoes, mushrooms, cheese, whatever you're using) ahead of time. Remember, the only thing actually getting "cooked" is the eggs, so don't use anything as a filling that requires cooking (or, cook it ahead of time...for example, sauteed mushrooms).

Crack the eggs into a large bowl, and add about 2 teaspoons of water. Add nothing else at this point. Whisk the eggs very thoroughly, until they're foamy. Set the mixing bowl aside, to let the beaten eggs "rest" for a couple of minutes.

Heat up your skillet... use medium-high heat, and let the skillet sit on the hot stove for a good 2 minutes, to make sure it's thoroughly heated. Add 1 tablespoon of butter or cooking oil, and swirl the pan around to distribute. Pour in the eggs, and immediately lower the heat to medium-low. Let the eggs cook for 1 full minute, without touching them. After 1 minute, use a wooden spoon or spatula to gently pull the egg away from the edges of the skillet; don't stir, just kind of fold the egg over itself. It should still be runny enough to spread itself out in the skillet. Now, add salt and pepper to taste.

Distribute the fillings on top of the egg, and put a lid on the skillet. Leave it alone for 3 minutes. After that, remove the lid and give the skillet a little shake. If the eggs have "set up" firmly enough for you, remove from the heat and serve. Remember that the eggs will continue to get a little firmer even after they're off the heat, so use your judgment and try to remove the eggs when they're still slightly undercooked.

Answer 2

INGREDIENTS
2-3 eggs
1 teaspoon water or milk
Salt and freshly ground black pepper, to taste
1 tablespoon butter
PREPARATION
1. Break 2-3 eggs into a bowl. Add the water or milk if you like your eggs fluffy and salt and pepper to taste. Stir with a fork to combine yolk and white.

2. Heat a large skillet (about 10 inches) over medium-high heat. Drop in the butter. When the butter stops foaming, pour in the eggs. Gently stir the eggs around with a fork or plastic utensil, if you're using a nonstick pan. Life the omelette pan off the burner to keep the eggs from getting too hot. When the omelette starts to set, lift an edge and allow some of the raw egg to run underneath. Then, add your filling (about 1/4 cup) and return the skillet to the burner. Let the omelette cook for about a minute to give the filling a chance to set. Fold the omelette in half, or roll both edges over the middle if you like 'em long and thin. Allow another minute for the filling to set, then slide omelette from pan directly onto plate.

3. Top with an additional 3/4 cup filliNG

Answer 3

Take some eggs, add some milk, do a fluffy whisking, dump into a hot pan, pull in sides of omelet and move the pan so the liquid flows to the outsides again until there's no more liquid and it's all solid.

Add in whatever veggies, maybe some cheese, then pull up one side of it, and roll it carefully onto a plate.

Very tasty. Salt and Pepper to taste.

Answer 4

@@ESPECIALLY GOOD OMELET@@


4 eggs, separated
1/2 c. milk
1/2 tsp. salt
Dash of pepper
1 can (1 1/4 c.) condensed cream of chicken soup
1 lb. asparagus, cooked and drained (fresh or frozen, or 1 No. 2 can)

Beat egg yolks until thick and lemon colored; add 1/4 cup of the milk and seasonings. Beat egg whites until stiff; fold in egg yolk mixture. Pour into a hot greased 9 inch skillet; cook over low heat 3 to 5 minutes, or until omelet is browned on the bottom. Place in a moderate oven (350 degrees) about 10 to 15 minutes, or until top springs back when pressed with finger. Meanwhile, combine soup and remaining 1/4 cup milk; heat over low heat. Remove omelet from pan and place cooked hot asparagus on half of it. Fold other half over hot asparagus. Pour chicken sauce over it all. Makes 4 servings.

Answer 5

Whip 3 eggs with 2 TBS water, add salt and pepper. Heat pan on medium heat with a little olive oil and butter, then pour in eggs. Cook until eggs begin to set and lift to let liquid go underneath to cook. Add cheese, and whatever else you like. (I prefer sauteed onions and green peppers, maybe some pepperoni or ham if you like, Fold it over until cheese melts, then roll onto a plate. Never use milk, as it toughens the eggs.

Answer 6

set the burner to medium and then wisk 3 eggs. add a little salt and pepper, then pour into non-stick skillet. when it starts to harden, but is still soft, add toppings like cheese, bacon, or mushrooms. when the cheese melts, flip half the omlette onto the other half. then, you're done; enjoy!

Answer 7

med-med low heat
whisk the eggs,
sausage,
bell peppers,
onions
colby/jack shredded cheese,
cream cheese.

use olive oil *better tasting, and healthier fat*, cook the sausage until just under brown, and then add onions and peppers..(garlic is good in this too). once you've gotten the vegetables soft, onions brown etc..add egg
allow bottom to cook, flip over, add cream cheese and cheese to 1/2 of one side..
then wait 30-40 seconds..
and fold in half..
allow cheeses to melt together..

eat and enjoy

Answer 8

wisk two eggs add i tablespoon of sour cream and some left over champagne then add chives . this is a great omelete, i had it in Paris.

Answer 9

INGREDIENTS

2 eggs
Half a green chilli, de-seeded and chopped into small bits
Half a red onion, finely chopped
1 spring onion, finely sliced
1 tablespoon of fresh coriander, chopped
A pinch of garam masala
A pinch of turmeric
Salt and pepper
1 sprinkling of freshly chopped fresh coriander (to serve)

METHOD

Break the eggs into a bowl, season with salt and pepper and use a fork to gently blend the egg yolks and whites

Add the chilli, onion, spring onion, coriander and spices to the mix and combine with the eggs

Lightly grease a non stick pan with olive oil and heat it up to medium

Pour the egg mixture into the pan and let it cook on one side for a couple of minutes. Then flip it to cook the other side.

Serve with sprinkling of freshly chopped fresh coriander.

Source: http://epimersrecipes.blogspot.com/2014/06/how-to-make-egg-omelette.html