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How to make a really great fluffy Omelette

Updated on April 19, 2012

Making a Fluffy Omelet

There are a few different methods to making fluffy omelet

. The first uses a little water or milk incorporated in the eggs.

You break the eggs into a bowl then wisk them till they are mixed completely, adding a tablespoon of water per egg, then pour them into a omelet or saute pan that is preheated with your fat of choice(butter, olive oil) Use a spatula to move uncooked portions of egg into the center. cook till eggs are half done, salt and pepper if desired, then cover with a lid for 40-45 seconds.Remove the lid, then take your spatula and carefully turn the eggs over, add fillings if desired, and fold the omelet to close it. Cover again for 30 seconds.

Another method for fluffy omelets is this.

When breaking the eggs, separate the yolks from the whites.Blend the yolks together, take the reserved whites and whip them till they increase in volume, then fold them into the yolk mixture. Pour this mixture into your preheated and oiled pan. Cook them while using the spatula to keep moving the cooked bits to the edges, then when it is half done, cover with a lid. After 40 seconds add your fillings, reduce heat, then put the lid back on for 40-60 more seconds.


Stove and Oven method

Another method requires a oven safe pan and a oven.

Preheat the oven to 400 degrees, Beat yolks, add 4 tablespoons milk and seasonings. Fold in stiffly beaten whites. Melt butter in heavy pan and add egg mixture. Cook omelet until it sets, then put in 400 degree oven until it is fluffy.

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    • aidenofthetower profile image

      aidenofthetower 8 years ago

      Good suggestions. I am definitely not an omelet maker, but many restaurants will also add a little pancake batter to the egg for fluffier omelets as well...

    • bgpappa profile image

      bgpappa 8 years ago from Sacramento, California

      Milk works best for me. And do let them cook too fast, taking your time makes a fluffier omelet.

    • puter_dr profile image
      Author

      puter_dr 8 years ago from Midwest USA

      I made some last night using the tablespoon of water per egg, and got rave reviews from my dinner guests. One thing I did was pre-chop some fillings for them(ham,cheeses, onions, tomatoes, olives) to select and I made each one their custom omelet.

    • agvulpes profile image

      Peter 8 years ago from Australia

      Mate I love omelets and use at various times all of the stuff that you have suggested. I do add a few bits of parsley for a bit extra flavouring . I am going to experiment with your cooking ideas.

      It is sad to hear of your pet passing, I know what it feels like to lose a pet! :-)

    • Shalini Kagal profile image

      Shalini Kagal 8 years ago from India

      I use a tsp of very cold water - but separating the yolk and white sounds much better!

    • dmcgaw profile image

      Danielle McGaw 5 years ago from Manitoba, Canada

      I love omlettes too. One tip I learned from the movie Deep Blue Sea was not too over-stir the eggs. Seems to help. Although I do like your method of separating the whites and the yolks.

    • puter_dr profile image
      Author

      puter_dr 5 years ago from Midwest USA

      Thanks for the kind comment. I may have to make an Omelet for breakfast!

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