FLUFFY OMLETTE - What's your trick?

Question

I'm a pretty good cook, mostly gourmet and ethnic foods, but I don't have a good trick to make a fluffy omlette. Any suggestions?

I've tried beer and club soda so far.

Wow - so many good suggestions -you guys are awesome!

Thanks a lot
;-)

Answer 1

Try this

FLUFFY OMELET

2 tbsp. quick-cooking tapioca
3/4 tsp. salt
1/8 tsp. pepper
3/4 c. milk
1 tbsp. butter
4 egg whites
4 egg yolks

Combine tapioca, salt, pepper and milk in saucepan. Cook and stir over medium heat until mixture comes to a boil. Stir in butter. Remove from heat; cool slightly.
Meanwhile, beat egg whites until stiff. Beat yolks until thick and lemon colored. Gradually blend tapioca mixture into egg yolks; fold into whites. Pour into hot buttered 10-inch skillet. Cook over low heat for 3 minutes, then bake in a preheated 350 degree oven for 15 minutes, or until a knife inserted in center comes out clean.

Cut across at right angle to pan handle, but do not cut all the way through. Carefully fold from handle to opposite side. Turn out onto serving platter. 4 servings.

Answer 2

For a big portion (this can do one hungry/greedy person, or two at a push as a snack/lunch) use three eggs, crack them into a bowl and whisk for about a minute, and a good heavy slug of semi-skimmed milk ( not too fattening) then whisk more, season with a little salt and pepper, pour into your hot pan, and go around the edges where it is solidifying and lift the edge up (this is the bit that helps it stay fluffy) and let the uncooked egg run underneath the sides. Go all around doing this for quite a while, until there is barely any uncooked stuff left. then add a small nob of butter for flavor on top, and let that run around. add your toppings to ONE side only, then, once its cooked to your liking, flip half the half of the omlette with no toppings onto the half with the toppings (this helps push the toppings into the omlette so you get them right in the middle as you bite in! Slide onto a plate and enjoy!

Answer 3

Rachael Ray [Food Network] swears by using a little bit of milk and a touch of real butter...
WHISK it with eather a wire whisk -- OR better yet, use an electric beater.. [the AIR incorporates the eggs, making them "fluffy"]

Here you go:

Light and Fluffy Omelets
[courtesy of Emeril Lagasse, Food Network]

3 large eggs
2 tablespoons heavy cream
1/8 teaspoon salt
Pinch ground white pepper
1 tablespoon unsalted butter, melted
*3 tablespoons grated cheese, such as cheddar or Swiss (optional)

Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
Serve immediately.

: )
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Answer 4

Baking powder 1/2 teaspoon for a 3 egg omlette. I never and salt until after it's cooked, cuz it will lower the volume of the eggs.

Answer 5

Mine is a simple trick I picked up on a visit to France.
Scramble your eggs as usual. It matters not if you add water or cream or nothing.
Put your omelette pan on medium medium/high heat.
Now, the tricky part.
Pour in your eggs and move your pan back and forth AND side to side at the same time. It takes a little practice. (It's like rubbing your stomach and patting your head at the same time. You can do it but at first you have to concentrate on it.)
The eggs will gain in volume rather rapidly and a side benefit happens as well in that they cook evenly.
I've gotten 3 eggs almost 1" thick.

Answer 6

Separate the yolks from the whites, and whip the whites until fluffy. GENTLY FOLD IN your yolks, and then cook your omelet - these are sometimes best finished in the oven, (I do mine under the broiler, just watch it closely) as they are so fluffy that on the stovetop the bottom will cook more quickly than the top.

Answer 7

Put the eggs in a soup bowl, and add 3/4 teaspoon of water for each egg. Lightly beat with a fork, and add to the pan.

Answer 8

I find water instead of milk or cream makes it fluffiest. It also needs to have the buttered pan at good medium heat before adding in the eggs.

Guess I'll have to make an omelet tomorrow!

Answer 9

I add a bit of milk or cream and whisk the hell out of it. Sometimes I'll even put my eggs in the blender and whisk it up that way. Mine come out pretty fluffy!

I heard of someone putting a bit of OJ in their eggs. I kinda raised my brows, but they swore by it. Never tried it but wanted to throw that out there too.

Answer 10

Put your eggs in the food processor before you cook them. A good whirl will incorporate air and add fluff! Be sure not to cook them too long even if you have to cook your veges. or other items a little first before adding them on top of eggs.

nfd♥