how do i make a perfect omellette, i can never get it right & i love them?

Answer 1

Don't use any milk. Just eggs and a bit of cheese.

Answer 2

Omelettes can be made with different herbs, cheeses etc depending on your tastes.

But it is good to add a tablespoon of water to every two eggs you use. If you are not intending to eat your Omellette right away because the phone rings or whatever, then what is a good idea is to add a tablespoon of flour to the egg mixture when whisking. This way your omellette won't flatten when done. it works believe me.

Also if you are intending to make a meal of the Omellette and need something filling to eat, here is my favourite. Boil enough spaghetti for one person, drain well and mix your omellette mixture to the pasta. Shallow fry like any other Omellette and when brown on the bottom turn over and brown the other side. Yummy and a prize winner.....

Answer 3

Try the following

Folded Omelette (French style)

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

or Stilton Souffle Omelette

3 oz (75 g) Stilton, crumbled
3 large eggs, separated
½ oz (10 g) butter
1 level tablespoon freshly snipped chives
salt and freshly milled black pepper

First pre-heat the grill, 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 of the Stilton, 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 inches (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 4

This is the perfect, tried and tested omelette recipe!

Ingredients:

2 eggs,
2 teaspoons water
Salt and black pepper
2 teaspoons olive oil

Method:

1.Break the eggs into a bowl.
Add the water, salt and pepper.
Use a fork to whisk the eggs with the water and seasonings.

2. Heat a frying pan or omelette pan. THE HOTTER THE PAN THE BETTER THE OMELETTE! Add the oil- it will sizzle.

3. Add the egg mixture immediately and stir a couple of times. Work quickly.

4.Hold the pan in one hand and your fork in the other.
Use the fork to pull the edges of the omelette towards the centre.
Tip the pan so the runny stuff takes its place at the edge.
Repeat 3/4 times.

5.When its almost set sprinkle your chosen filling over the top.

6.Stick a spatula under one side and fild one half over the other. Plate. Serve. Eat.

DELICIOUS!!!

Eat with:

SWEET: Runny honey or a little warmed jam.

SAVOURY: Cheese, cooked ham, bacon, fresh herbs, mushrooms, tomato or onion.

As a variation fry diced onion, then bacon and mushroom or any savoury favourites.
Cook together till soft. Add the egg and cook through.
Serve flat.

Hope this little recipe has helped you out!
Happy omelette making!
xox

Answer 5

Whisk 3 eggs till the whites and yolks all mix and theres a bit of air in it.
Add some dried rosemary.
Add 4oz grated mature cheddar cheese.
Add 2 thin slices of ham, well chopped
Add a tomato thinly sliced.
A splash of milk, & a nob of flora.
Whisk it all a bit more.
Heat frying pan with a little olive oil until very hot.
Stir mixture and put it all in quickly
Spread out the tomato slices and ham evenly.
Turn on a grill and get it hot.
Once the base is firm, move the frying pan under the grill - get the top side browned too.
Using a spatula, release the edge all the way round.
Flip it over if you feel the need.
Serve with buttered brown bread. Fold in half if you like.
Brown sauce is very good with this.

As Saphire says - non-stick pan is a very good idea.
It slides around a treat. The wet mixture can be sloshed around till it evenly covers the base, and goes slightly up the sides - it shrinks back later.

Occasionally I add a big pile of veggies while its still unset, but ham and cheese are the best. Beef doesn't work well.

Answer 6

Beat 3 eggs with a drop of milk and a pinch of salt. Put a small amount of oil in pan and heat slowly. Add eggs, lift pan and move mixture around making sure the bottom of your pan is covered. Put grill on to heat. After a few minutes and when the outer edge of omellette looks cooked and the middle is beginning too, put under the grill to finish cooking. (a few mins) add topping and put back under the grill. Fold in half. Enjoy.

Answer 7

Crack 2 eggs in a bow and add a small amount of water. Beat them until you see bubbles in the mixture.
In a cast oil skillet, melt some butter on low heat... let the pan get real warm but not hot. Add in the egg mixture and let it spread out all over the skillet....let the eggs get firm and set...go around the edges of the omelt with a spatula (flipper) to make sure it will not stick.
Add your cheese and whatever else you like in the omelet on one side of the eggs...let it all get hot and cooked.
Fold in a half moon, then put it on a plate.

The key to making a good omelet is to always cook it on low heat....you don't want to scramble or fry the eggs...and if you plan to put veggies/meats (such as bacon, ham, onions, mushrooms, and peppers.) in your omelet, make sure you pre-cook the meats or veggies first so they'll be done in your omelet.

Answer 8

Break and separate 2 eggs. In one bowl beat the yolks. In another bowl, beat the whites until they are frothy. Add 2 tbs milk to the yolks, combine them with the whites, pour them into a hot skillet that has had 2 tbs. margarine melted in it. Allow to cook until the eggs start setting up. Use a fork to life the solid portion and allow the liquid portion to flow to the bottom to cook. Sprinkle with peppers, onions, bacon, ham, mushrooms, sausage, and cheese. When the eggs are set, tilt the skillet and slide the omelet out onto a plate, folding one half over the other half as you do. It may take practice, but you will get to where you can crank out a perfect omelet every time.

Answer 9

Beat two eggs well with about 1tblsp of cold water, a pinch of salt and freshly ground black pepper. Pour into a pre-heated slightly greased omelette pan and keep stirring, make holes in the mix and when it fills again make another and so on until almost set. Then roll over and out. I usually add a good pinchof dried or fresh herbs too. Yummy!!!!!!!

Answer 10

crack 3 eggs into a cup, add little bit of milk and salt and pepper. whick till all broken up.

add little butter in a pan and heat till it melts.

add the egg and let it cook. if adding anything else such as cheese or onions etc add half way through.

instead of trying to turn the omelet over before it breaks and you end up with scrambled egg, put under a grill and cook the top.

dish out and eat

Answer 11

2-3 eggs, a dash of milk/cream and water. Mix to desired thickness/texture. Fry off any ingredients desired lightlyish, then add the omlette mix on top. allow to cook slowly. When the bottom is cooked, lightly top with some grated cheese and pop it under the grill so the top cooks. Serve with chips and salad. Hey presto! one fab omlette.

my favorite ingredients conisit of; peppers, onions (red and white) mushrooms, brocolli, bacon, sausage, potatoe, ham, etc, anything really.

Enjoy!