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jump to last post 1-11 of 11 discussions (11 posts)

What is the key to a good omelet?

  1. hawkdad73 profile image66
    hawkdad73posted 6 years ago

    What is the key to a good omelet?

    I'm looking for technique as well as ingredients and recipes here.

  2. dipless profile image81
    diplessposted 6 years ago

    Fresh eggs, good quality filling, especially cheese. A good pan which is hot. Pour in the egg move it around for 5 seconds or so then let it cook... perfect big_smile

  3. Gloshei profile image60
    Glosheiposted 6 years ago

    Get your pan hot but not smoking.
    Whisk at least two eggs with a little milk & some ground pepper, place it the pan and leave for a couple of minutes. If you move it around straight away it will break up and look like scrambled ( that's another recipe)
    At this point if the eggs is still runny in the middle, gently lift the side of the omelet whilst tilting the pan slightly so the liquid will go round the side to cook.

    When nearly done add cheese or (favourite filling) then flip the empty side over great, it should be nice and brown.
    Other fillings: chopped pre-fried bacon pieces, mushrooms, fresh chopped tomato is nice as well.
    If you are doing more that one you will always find the second one comes up bigger? I think it's beacause the pan is nice and hot now.
    Sorry it's so long. Good luck

  4. mppomper profile image54
    mppomperposted 6 years ago

    The key is really with the eggs. If your eggs aren't right, the rest can really mess things up. Believe it or not, water works better than milk in eggs as it keep the eggs fluffy and moist but keeps sturdy. As for the recipe, you can use anything you like, as long as you keep as much moisture out as possible. This means that if you like tomatoes, keep the insides of the tomato out.

    Putting the cheese down first on the entire surface works well to hold all the ingredients together when you fold it. It also will make sure the cheese is melted first and you can avoid burning or over cooking the omelet waiting for the cheese to melt. 

    It taste best if your eggs are cooked, but just slightly moist, not dried out. You can also put salt and pepper in the eggs to blend the flavor and avoid sprinkling it on after causing too much in one place and not enough in another.

    Hope it helps. smile

  5. yogiwan profile image47
    yogiwanposted 6 years ago

    As the others have said, fresh eggs are key.  But the good omelet has to do with the folding or flipping of one half over the other.  This requires a good pan and probably a good non-stick pan as most stainless, aluminum and even cast iron pan will have a tendency for the eggs to stick.  While there are lots of good nonstick the recent developed diamond coated pans provide a superior surface and heat distribution which cooks your omelet to perfection a makes turning the omelet easy.

  6. GreenGardenGuy profile image61
    GreenGardenGuyposted 6 years ago

    A lot of people don't flip the egg over, they just add the ingredients and fold it up. I like to flip the eggs over, turn off the heat and add the fillings as quick as I can and then fold it over. It makes sure the eggs are fully cooked. I don't like runny egg in an omelet.
    Other than that, I do just like most of these people have said.

  7. smzclark profile image59
    smzclarkposted 6 years ago

    When I do an omelette, I don't whisk the eggs. I just fry enough that they all come together in the pan--- everyone loves my omelettes :-)!

  8. Handicapped Chef profile image78
    Handicapped Chefposted 6 years ago

    I suggest you use a teflon and some cooking spray and get your pan to medium hot then add your egg while the egg cooks, take a minute to make sure your fillings are mise en place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions. I've grabbed some diced turkey, fresh mushrooms, shredded cheddar, and a slice of swiss and some chives, but it's no big deal. Other good fillings: ham, jack cheese, smoked salmon, bell peppers, crumbled bacon, proscuitto, spinach... What ever you like.

    When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. Swish #2 is (wait for it) the 3rd key to the perfect omelet.

  9. TIMETRAVELER2 profile image99
    TIMETRAVELER2posted 6 years ago

    A good omelet pan and a lot of butter.  You need to be able to move the egg part around easily without breaking it, and these two things are the key to it.

  10. profile image0
    Ghaelachposted 6 years ago

    Hi
    A good non-stick omelet pan ( these have a side only 1cm high). Fresh eggs and plenty cheese of your choise.
    The ingredients can be what ever you like, but don't forget there are somethings that don't taste to nice when hot.
    When I'm mixing the eggs I put a little milk and a tablespoon of cold water, salt and pepper all together.
    The pan must be m/high and i melt a knob of butter in the pan. Add egg mix and after a couple of min's as it starts to set I first add my cheese all over then add in the other ingredients.
    Depending if I just want an omelet on it's own or with chips/fries depends on the finish. On it's own I slide it on to my warm plate which I call  my "Pizza Omelet" or I fold one half over the other and then cut it in half and put each piece on a warm plate and add chips/french fries or salad or what ever. Done this way I save making two separate omelets and you have them ready at the same time.
    Another omelet that may sound a bit crazy, I had the first time on the island of Crete in the Mediterranean is an omelet with fries on top before the cheese has set. Crazy but it tasted great.
    Hope my version helps.
    LOL Ghaelach

  11. bearnmom profile image65
    bearnmomposted 6 years ago

    While fresh eggs lend to the flavor the key to a perfect omelet it to have enough cooking oil on the surface so that the egg does not stick or burn and to get it turned so that the fillings especially the cheese are on the heated side to melt slightly.

 
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