Make sure pan is well greased, or else sides will stick and you won't be able to roll it. There's no limit to the fillings you can use with this basic omelet recipe. This only increases the time needed to cook the eggs and can lead to a rubbery omelet. In a glass mixing bowl, crack the eggs and beat them until they turn a pale yellow color. Also, use a heat-resistant silicone spatula because it won't melt or scratch the pan's nonstick coating. The key to a fluffy omelet is including a little bit of water or milk with the whisked eggs. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. A classic French omelette is rolled (or double-folded), while cooks in the U.S. typically fold the omelet in half. Whisking air into the eggs is one secret to a fluffy omelet. The most popular fillings include grated cheese. Pieces should be small to prevent tearing the omelet when it’s folded. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé. If you are serving four people, make two omelets back to back. 2020 American Egg Board For more servings, multiply the recipe as needed, preparing only as many eggs as you will use in a short time. They're made in the same way and with the same ingredients. Also, if you cook the omelet in a pan that's too large for the number of eggs used, it will naturally be flatter. When using vegetables such as onions, peppers, and mushrooms, the general recommendation is to sauté them first. Pour in … Garnish with chopped fresh herbs if desired. Made-to-order: Omelets are best cooked one at a time and served immediately. Follow this easy egg recipe, and you will never suffer through another overcooked one again. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so (again, don't let it get brown). Gently flip the omelet over, using your spatula to ease it over if necessary. Keep the omelet plain or add any fillings you like. Use one or more of your favorite foods. Also, if you cook the omelet in a pan that's too large for the number of eggs used, it will naturally be flatter. Get your spatula under the egg, make sure nothing is sticking to the pan, then flip your wrist with confidence in one motion. By using The Spruce Eats, you accept our, How to Make Perfect, Fluffy Scrambled Eggs. Use 1/2 cup egg mixture per omelet. Try not to let the egg brown at all. The main component of an omelette is, of course, the eggs. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. Step 2, Melt the butter: In an 8-inch nonstick skillet over medium-low heat, melt the butter. If you are serving four people, make two omelets back to back. A well-made omelette is a thing of magnificence. Then, add 2 tablespoons (30 mL) of water and a dash of salt and pepper. The most famous omelettes in the world were made by La Mère Poulard in France and she claimed to use only eggs and butter. I like to add a pinch or two Some people enjoy adding them raw because it gives the omelet a crunchy texture and garden-fresh taste. This tutorial on How to Make an Omelet will come in handy during weekend brunch. For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Plan on 1/3 to 1/2-cup filling per 2-egg omelet. Never make an omelet with more than 5 eggs. Omelet is the Americanized spelling for omelette. How to make an omelet Melt your butter in a medium sized skillet over medium low heat. Use a couple tablespoons of olive oil or butter -- clarified butter works best if you're really cranking the heat. Did you prepare too much? One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. The best choice for a two-egg omelet is an 8-inch omelet pan; use a 10-inch omelet pan for a three-egg omelet. While they can be intimidating, they're really not difficult. Mixture should set immediately at edges. For omelettes, the fresher the eggs the better, but up to two weeks old is fine. This softens the veggies and brings out a little more flavor. Add cheese on one side (and other ingredients if desired) and then flip the other half of the omelet over the ingredients. I use 2 eggs for a 10-inch skillet. Enjoy How to Make an Egg Omelet: Foolproof Omelet Recipe - 2020 - MasterClass To submit requests for assistance, or provide feedback regarding accessibility, please contact support@masterclass.com . Try putting only half the filling inside the omelet. How to Make an Omelet in a Pan Start with a stainless steel pan over medium heat. An omelet made with just eggs will cook up to be exceptionally tender on its own. One vegetable and one cheese is the classic combination, but that's by no means mandatory. Just keep in mind that you don't want to overfill the omelet or you'll risk breaking the egg. Follow the step-by-step photos for the perfect omelet. The most important thing to have when making an omelet is a pan , about 7-9 inches diameter, with sloped sides. They are so quick and easy to use and it is so much easier to make omelet… In a small bowl or liquid measuring cup, whisk together the eggs, half and half, salt and pepper. On the other hand, you don't want to overload a small pan. Add any variety of fresh, chopped herbs to your omelet. Or, fold both sides towards the middle over the fillings. BEAT eggs, water, salt and pepper in small bowl until blended. Take the spatula and run it under the omelet to make certain it has not adhered to the skillet. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. In just a few quick steps, learn how to make the best omelet. There is more than one way of making omelets. Many different ingredients can be used for the fillings and the possibilities are endless. Prepare all of your fillings before you start to beat the egg so they're ready to add to the omelet when needed. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Softer veggies like spinach and herbs will cook perfectly within the omelet. Heat a heavy-bottomed 6- to 10-inch nonstick sauté pan over medium-low heat. Copyright © Making an omelet with milk or water can make an omelet … HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. An omelette makes a fantastic breakfast seasoned with just salt and pepper, but it’s also a mighty fine delivery vehicle for anything from diced ham to sautéed mushrooms, eaten any time of day. 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