7/22/08 | How To Make An Omelette
[ Currently Eating: Peanut Butter on Toast ]
I am quite possibly the world’s worst omelette maker.
That distinction is justified, not for the sheer multitudes of rubbery or runny egg disasters that I seem to turn out, but for my refusal to try and learn the correct way to make an omelette. No matter how many promising cooking shows or magazines with “foolproof” tips I come across, I always turn a blind eye to improving my skills. I’m a bad egg, haha.
This is partly because there seem to be about a billion different “EggMasters” who claim they have reached the pinnacle of Omelette Nirvana. Which path is the right one? But it’s mostly because I just like to fool around with my eggs. Oh no, I don’t juggle them in the kitchen like some cooks. Everytime I crack an egg to try once again to make an omelette, I’m thinking “What shall we do this time”: Cook over super high flame for only a few seconds? Cover and cook on low for 3 minutes? Add water or salt to the eggs? Mix in chopped parsley to get green eggs? Butter, olive oil, non-stick pan or cast iron?
With eggs, I like to gamble. It’s all too eggciting to get wrapped up in technique.
Actually, after reading a magazine article about how difficult it was to create an absolutely perfect omelette (the writer actually went to a class taught by a froufrou French instructor) I didn’t feel as bad. Still, I don’t think I’ve ever made two omelettes in a row that turned out even remotely the same. Part of it is laziness to learn, but it’s also the fact that nearly any egg disaster I make has been edible. You can overcook it and it still tastes fine - slather with salsa, ketchup or tabasco and it becomes breakfast. So there’s not much motivation to refine the technique.
Originally, this was going to be a Cheap Eats recipe on how to make the perfect omelette. But then I realized that I would be laughed off the Eggosphere since I have no idea how to do that. Actually, I’m counting on the eggxperts out there who’ll leave comments on the correct ways to make one.
For what it’s worth, what follows is a general method I’ve been using. One of the most important things I’ve learned about omelettes - I used to feel the need to really overstuff them with all sorts of “goodies”. Like mushrooms, diced ham, green pepper, olives, onion and cheeses. But then I realized that it just adds more complications to the cooking. So lately I’ve been making them completely plain or just with a bit of cheese inside.
I’ve been using a small, light, non-stick frying pan - actually it’s from IKEA. I just don’t feel like messing with seasoned cast iron (someone also said eggs can remove that seasoning) or standard frying pans. Also, it seems like I can get away w/ less fat for non-stick pans. I use two eggs, not three. I’m split between butter or olive oil - I know most chefs recommend the former. About a tablespoon of either, enough to lightly coat the pan.
I heat that up on medium for a bit. Meanwhile, I mix up the two eggs after adding about a teaspoon or so of water. For some reason, that seems to make the omelette more fluffy - I forget where I heard that tip. Sometimes I’ll also add a tiny pinch of salt and/or pepper to taste. When the pan is hot enough, but not smoking, I dump in the eggs and mix it kind of vigorously with chopsticks for a few seconds, tilting the pan. I use wooden chopsticks because I tend to scratch the pan if using a fork - and we don’t have a plastic whisk handy.
I keep on mixing it lightly. Sometimes I pull up the edge of the omelette with the chopsticks and tilt the pan so the watery egg parts run into the hole created. Helps to set it quicker. If I’m making more of an egg pancake (to be chopped up and put on top of Japanese noodles) I’ll cover it and let it sit on low heat until cooked all the way.
When the egg is nearly set on top, I add the cheese if needed. I take a spatula and flip one end over the filling. Then I slide it onto a plate backwards, and use the end of the pan to flip the remaining edge over. This can get messy if it’s not set or there’s butter/oil remaining in the pan, so sometimes I just flip the remaining edge over with the spatula while it’s still in the pan.
If done right, the slightly runny inside of the omelette actually keeps cooking after being taken off heat. So by the time you eat it, it’s solid. The biggest problem I have is an egg texture that is too “curdsy”, or more like scrambled eggs. Sometimes the heat is too high and the outsides will brown a bit. I think omelettes are supposed to be fluffy and delicate, but mine almost never come out that way. The picture above is one of the few times where I actually got it just about eggzaxctly right.
I don’t think I’ll be writing any Omelette recipe books anytime soon. But the cost of two eggs and the minimal time and work involved beats buying enormous McEggSandwiches. This is definitely Cheap Eats territory. And often, I don’t mind if the omelette texture is a bit hard, because it’s more portable. Fold up the omelette between two slices of bread and I’m out the door.
July 22nd, 2008 at 9:17 am
I watched Julia Childs make an omelet “station” for a party. She recommended making the omelettes this way, small, quick and not overstuffed affairs that places like Denny’s or IHOP have made all too common.
July 22nd, 2008 at 11:39 am
I´ve always heard that you can add a splash of milk, this makes them fluffy-er… or something like that.
July 22nd, 2008 at 11:45 am
I always end up with scrambled eggs..
July 22nd, 2008 at 3:58 pm
beat eggs
add chopped goodies and seasoning
dump into sandwich bag
remove air and seal
boil 3 minutes
remove from heat and let stand for 2 minutes before serving
Done carefully, the beating and mixing can be done in the bag to simplify clean up.
July 23rd, 2008 at 1:37 am
I don’t use butter too much when I cook, but it sure makes a difference when it comes to omelets. I like to put onions, Portuguese sausage, and cheese in my omelets.
July 23rd, 2008 at 8:05 am
I saw the world’s fastest omlette maker on TV the other day, he says to add i think it was a few tablespoons of water to each egg to actually make the omlette… would have never though of that, but seems to help.
July 23rd, 2008 at 1:22 pm
I’ll testify to the plastic baggie method mentionedabove. The one things I can do is omelettes, but the baggie method is good. Although I thought the cooking time was more than that…. I guess it depends on the size of your Ziplocks.
I tried making one the traditional way this last weekend…. the bottom looked like a freakin burnt pancake.
July 24th, 2008 at 9:27 am
The only omelet I’ve ever liked was one of those half pan cooked, half baked (no pun intended) affairs made with separate egg whites..somewhat like a souffle’ and covered in a sharp cheese sauce..
If I’m having my eggs cooked all the way for breakfast, I’ll take fluffy scrambled butter soaked eggs thanks.
July 24th, 2008 at 9:46 am
You have one of the best blogs I’ve seen in a long time. Keep up the good job:)
July 24th, 2008 at 3:31 pm
Want a fluffier omelet? Whip a bit of baking powder into your eggs. Doesn’t affect the taste, and fluffs ‘em right up.
July 24th, 2008 at 10:26 pm
Take two eggs. Mix in a little milk, whisk it up real good. Add a pinch of salt. Pour this to a medium-heat preheated pan with butter spread(real butter with brown the omelet) and wait until it sets. Flip the ENTIRE thing and then add 1 American cheese slice(it’s fake but delicious) and grated parmesan cheese. Fold over and enjoy when the cheese melts. There you have it, the perfect ghetto omelet.
July 25th, 2008 at 10:09 am
I’ve read a few times about using ziploc baggies and boiling for different kinds of cooking (including eggs). The problem is that none of these bags were specifically designed to maintain their integrity at such temperatures (unless otherwise specified) and can leech plasticy chemicals into whatever you’re cooking.
See http://camping.about.com/od/campingrecipes/a/ziplocbaggies.htm
August 10th, 2008 at 12:21 am
My husband’s favorite omelet is made with 3 eggs in a 12″ non-stick aluminum skillet that I wash by hand and keep almost exclusively for eggs. If your eggs stick you will have an “omelet-thing,” which will still taste good, but won’t be an omelet.
I add about three tablespoons of milk and a little salt, then whisk like the devil until frothy. I melt a scant tablespoon of real butter in the pan, taking care not to burn. Swirl butter in pan to coat completely. Rewhisk eggs to incorporate as much air as possible. Keep whisking while pouring/scraping egg mixture into pan. It should sizzle.
Quickly use a plastic or wood spatula to scrape thickening egg mixture from bottom of pan letting uncooked egg flow underneath. Tilt and or shake pan to help your distribution. Keep this up constantly until you are on the verge of scrambled eggs, but the mixture is still thick but fluid.
Then add any desired toppings, which you have prepared in advance. Grated cheese and mushrooms are our favorites. I always pre-saute the mushrooms in a little butter, as you would want to do for onions or green pepper, if using.
I always thinly distribute grated cheese first over both sides of omelet so it will melt. Then add pre-cooked warm toppings. Cold, uncooked toppings are a mistake.
Turn heat down and give it a few minutes to finish cooking the eggs and melt the cheese.
The easiest way to fold the omelet (if you’re right-handed) is to grab skillet handle with left hand. With spatula in right hand, fold 1/3 of omelet over parallel to handle, tilting pan toward you and making fold at top of pan. Then hold pan over plate and let gravity be your friend while using the spatula to coax the omelet into two more folds and onto the plate.
We like our omelets browned on the outside and creamy inside.
I love pepper with eggs but never add it until after cooking with omelets or scrambled eggs because it turns the finished product a disconcerting grayish color.
Omelets are like some stir fries in that you need to prep all your ingredients first, and have them within easy grabbing reach. Then you cook like mad with total concentration once you start. It can leave you frazzled if cooking for a crowd.
This is one of my husband’s favorites, though, so we have it often.
Karen A
August 14th, 2008 at 3:52 pm
For fluffy eggs either scrambled or omelettes you need to really whisk them good and incorporate air. A splash of milk helps to increase volume to.
The secret I’ve found if to cook it covered over no higher than medium heat. The meat and cheese or whatever you’re adding in is sprinkled on half of the egg on the left side. Cover it and let it cook till you get the consistency you want. Then I’ll slide the disk of egg halfway out of the pan onto a plate and then fold the other half over for a half moon shape.
August 16th, 2008 at 10:18 am
I’m going to post an omelet recipe from an old work buddy, then I will post how I do it. You have to use FREEZER BAGS, they are made with thicker plastic, so the boiling water won’t ruin them:
Ziploc Omelet
This works great!!! Good for when all your family is together. The best part is no one has to wait for their special omelet and no frying!
Have guests write their name on a quart-sized Ziploc Freezer bag with permanent marker.
Crack 2 eggs (large or extra large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, mushroom, tomato, hash browns, salsa, etc
Each guest adds prepared ingredients of their choice to their bag & shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you get a nice omelet for a quick breakfast!
Try this, it really works! Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
^^Me again, we did this at Girls Scout sleepovers & it turned out great.
August 16th, 2008 at 10:50 am
Lazy Girl ‘Omelet’
^^it’s not really an omelet, I know, but I have no patience for breakfast, and am not going to dick around with flipping & folding & all that jazz.
1 nonstick pan
2-4 eggs, depends on how many are eating
cheese of your choice
vegetables of your choice, leftover or fresh
Saute vegetables in a bit of olive oil (you can use butter, bacon grease, lard, just grease the pan, man!), until they are soft, adding cracked pepper; crack the eggs in a separate bowl & scramble them. (You can add milk to make them fluffy, I never do.) Pour eggs on top of veggie mixture, making sure there is enough egg to cover entire bottom of pan (pick up the pan & swirl around). Sprinkle top of eggs with fines herbes, parsley, or whatever you like (oregano, basil, whatever floats your boat). Put a lid on the pan, turn down heat a little & wait about 5 minutes. Check to see if the top is cooked. If you get impatient & the sides are done & the top is taking longer, you can flip it. (I try not to cause it makes such a god awful mess if you biff, but sometimes you just want to eat.) Once the top is done, just a little cheese on top til it gets melty, then cut with a spatula & serve as wedges or halves.
I make this for my mother at least twice a month @ her place, which she loves. It tastes different every time depending on what veggies you have available. Last time we made it my grandparents were here & I used bacon grease & my grandfather called her 2 days later to say how much he enjoyed it.
September 28th, 2008 at 9:47 am
Thank you! I just made my first “perfect” omelette in my life! The secret for me was the oil - I didn’t realize how much you need. I’m going to try coconut oil next time, since it’s all good for you and stuff.