HOW TO COOK THE PERFECT OMELETTE
A perfectly cooked fluffy omelette is a lovely breakfast or quick dinner. Ellis Barrie shows you how to cook an omelette in minutes, stuffed with cheese and spinach.
Provided by Ellis Barrie
Categories Brunch
Yield Serves 1
Number Of Ingredients 5
Steps:
- Melt a knob of butter in a frying pan placed over a medium heat. Add the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper. Tip out onto a plate and set aside.
- In a bowl, beat the eggs until just mixed. Return the frying pan to a medium-high heat, add the remaining butter and melt until beginning to foam, then swirl it around the pan.
- Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.
- Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the centre, incorporating the butter. Gently shake the pan to redistribute the egg to the edges.
- Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat. The residual heat will continue to cook the egg. Season with salt and pepper.
- Using a spatula, fold one third of the omelette into the middle, then turn the omelette onto a warm plate folding over itself. Serve immediately.
PERFECT OMELETTE FOR ONE
I first saw this recipe on a TV cooking show and it looked so easy and good, decided to make it. So easy and quick and tastes so good.
Provided by William Uncle Bill
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a small mixing bowl, break both eggs, add cold water, salt and pepper and using a fork or a whisk, mix until well blended.
- Preheat an 8 or 10 inch frying pan on medium-high heat. It is preferable to use a non-stick frying pan or skillet.
- Add butter and let it melt.
- Rotate pan and let the butter coat the edges.
- Pour the egg mixture into the center of the pan and immediately start to rotate the pan in a circular motion, keeping the pan on the element at all times.
- During rotating, take a spatula and loosen the egg on the sides of the pan if nececessary and continue to rotate the pan until the eggs are cooked. You may need to loosen the sides a couple of times during cooking; takes about 2 minutes. The omelette should be loose and rotate in the pan. Do not overcook the omelette as it will get rubbery.
- Once the omelette is cooked, take the spatula and turn 1/3 of the omelette over towards the center of the pan. Slide the omelette onto a platter so that it folds again.
- You may wish to use your choice of filling. Just before you fold the last 1/3 over, add some filling and then fold the omelette over.
- Do not let the omelette brown. It should be thin and soft.
- Enjoy.
BEST EASY OMELETTE RECIPE
Searching for the perfect omelette? This protein packed, easy omelette recipe has got your back!
Provided by Hurry The Food Up
Categories Breakfast
Time 7m
Number Of Ingredients 4
Steps:
- Heat the oil in a pan (non stick if possible) on a medium heat.
- Crack the eggs into a bowl and mix well.
- Pour the egg mix into the pan.
- Using a spatula, ruffle the omelette so it doesn't stick.
- Let it cook for about 3 minutes.
- Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the cheese, if using.
- Fold one half of the omelette on top of the other.
- Slide it on to a plate - the heat from closing the omelette will finish cooking the inside.
- Season with salt and pepper (be sure to do this after cooking - the flavour comes out so much more!).
- Enjoy your perfect omelette.
Nutrition Facts : Calories 220 kcal, Carbohydrate 1 g, Protein 17 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 491 mg, Sodium 653 mg, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
PERFECT OMELETTES
Steps:
- With a 9-inch teflon omelette pan, warm one ounce of butter over medium heat. Blend in a mixing bowl the eggs and the milk. Slowly pour the equivalent of 3 eggs into the saute pan with a swirling motion using a rubber spatula. Stir eggs evenly until they begin to set. Do not scramble the eggs. Once the eggs begin to set, turn down the heat and cook slowly. Sprinkle with salt and pepper. Fill the center with your choice of ingredients.
THE PERFECT OMELET
Whenever my in-laws come to visit, we have at least one "Omelet Morning" where the whole family gets to choose their own Made To Order omelets that I then create for them. They absolutely love the way I make them and I wanted to share my methods with you. This is for anyone who is a terrible "omelet flipper" like me! :) Add or take away ingredients as you wish. Oh, and pay no attention to the nutritional information generated by Zaar. That would only be accurate if you used all of the ingredients in all 4 omelets. Also, I estimated the amounts of the ingredients so you have enough for just about any option someone throws at you. Have fun!
Provided by Zoesmama
Categories Breakfast
Time 40m
Yield 4 omelets, 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a small omelet pan over medium heat for 5 minutes.
- Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).
- Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.
- Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.
- Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.
- As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.
- When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)
- Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.
- Enjoy!
Nutrition Facts : Calories 811.8, Fat 60.4, SaturatedFat 32.6, Cholesterol 526, Sodium 1390, Carbohydrate 15, Fiber 2.5, Sugar 6.8, Protein 51.7
PERFECT OMELETS
An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad and buttered whole-grain toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
- Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
- Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).
- Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
- Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.
PERFECT CHEESE OMELET
Making perfect omelets takes some practice, so don't be disappointed if yoru first effort fails to meet your expectations. If using an additional filling, be sure to prepare it before you begin making the omelets.
Provided by Chef mariajane
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.
- Heat butter in 10-inch nonstick skillet over medium-high heat when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2-3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 20 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set, but still moist on surface, about 20-25 seconds. Sprinkle cheese and filling, if using, down center of omelet, perpendicular.
- Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.
- Run spatula between outer edge of omelet and pan to loosen, jerk pan sharply toward you a few times to slide omelet up far side of pan,. Jerk pan again so that 2 inches of unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve,.
Nutrition Facts : Calories 353.4, Fat 27.1, SaturatedFat 12.1, Cholesterol 671.6, Sodium 277.5, Carbohydrate 1.2, Sugar 1.2, Protein 24.9
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PERFECT FRENCH OMELETTE - PHOTOS & FOOD
From photosandfood.ca
5/5 (1)Category Breakfast, Main, Main CourseCuisine FrenchTotal Time 6 mins
- Swirl the eggs with a rubber spatula. Keep swirling until the eggs start to set like scrambled eggs. The swirling helps avoid the eggs browning.
HOW TO MAKE THE PERFECT OMELET - FOOD.COM
From food.com
Estimated Reading Time 3 mins
- Collect Your Ingredients. For a successful omelet, you’ll need only a few ingredients: butter, fresh eggs, a splash of milk, salt, freshly cracked pepper and the fillings of your choice.
- Whisk Eggs with Seasoning. Begin your omelet by cracking two or three large eggs into a medium-sized mixing bowl. Add a tablespoon of milk to the eggs, which will help generate steam as the eggs cook and produce a fluffier omelet.
- Melt Butter. Melt one tablespoon of butter in a skillet over medium heat. Use an 8-inch skillet for a two-egg omelet and a 10-inch skillet for a three-egg omelet.
- Begin to Cook Eggs. Make sure the butter is spread evenly around the skillet and is sizzling before adding the whisked egg. Pour the eggs into the skillet and then use a spatula to gently move the eggs around as they begin to set.
- Fill the Omelet. Now it’s time to fill your omelet! For a trifold omelet, sprinkle the filling down the center third of the egg pancake. For a single-fold omelet, distribute the fillings over one-half of the egg pancake.
- Devour. Your perfectly soft, moist and fluffy omelet is now ready to devour. With an endless number of possible omelet flavors and fillings, you can perfect your technique while trying them all!
PERFECT FRENCH OMELET (COOK'S ILLUSTRATED) RECIPE - FOOD.COM
From food.com
Servings 2Total Time 25 minsCategory BreakfastCalories 360 per serving
- Cut 1 tablespoon butter in half again. Cube remaining tablespoon butter into small dice, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, place oil in 8-inch nonstick skillet and heat over low heat 10 minutes.
- Crack 2 eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add 1/8 teaspoon salt and pinch of pepper. Break yolks with fork, then beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter cubes.
- When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add ½ tablespoon reserved butter piece to skillet and heat until foaming subsides, 45 to 90 seconds. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Following photos above, use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using rubber spatula. Sprinkle omelet with 1 tablespoon cheese and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit 1 minute for runnier omelet and 2 minutes for firmer omelet.
- Heat skillet over low heat 20 seconds, uncover, and, using rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat 2 minutes before repeating instructions for second omelet starting with step 2. Serve.
HOW TO COOK THE PERFECT OMELETTE | GET CRACKING
From eggs.ca
- The first step in making an omelette is deciding on and properly preparing the filling. It's important that whatever you're filling your omelette with is already cooked if necessary, as it will not have time to cook in the pan.
- Whisk the eggs with a teaspoon of milk, season with salt and pepper. Be sure to incorporate the yolk and the white together well.
- Coat a pan with butter or cooking spray and heat over medium heat. Once the pan is hot, pour in the mixture and use your spatula to gently move cooked egg in from the edge of the pan to the centre, creating "curds."
- When the surface of the egg is looks moist, but does not jiggle when the pan is shaken, it's ready for filing. Add your filling sparingly - a little goes a long way.
- Use your spatula to flip the remainder out onto the plate, and if you have any left over filling, pour the rest on top of the omelette. There are an infinite number of variations on the simple omelette, and you can turn it from a quick breakfast to an elegant dinner with a few herbs and the right filling.
8 TIPS FOR MAKING THE PERFECT OMELET - JUST COOK
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- Use fresh ingredients. The freshest eggs make the tastiest omelets. Add about a tablespoon of sour cream for every 2-3 eggs and whisk until they are smooth.
- The classic French omelet vs. a regular omelet. It’s all about technique! A classic French omelet should be smooth like a baby’s behind once cooked. A regular omelet may have some browning on the eggs.
- Season your eggs. You can add seasoning to your egg mix or while it cooks. I actually prefer seasoning the eggs soon after I add them to the pan. A little pinch of salt and a few grinds of pepper and you’re ready to go.
- Less is more when it comes to fillings. I know we want it all, but trust me on this one. If you have too much filling, your omelet will break. A good ratio is about 1/3 cup of fillings to two eggs.
- Avoid watery ingredients, like tomatoes. The extra moisture will ruin the perfect texture of the eggs and will cause them to break during the fold. Always cook the ingredients first, then add your eggs if you want to incorporate your ingredients in the egg mixture.
- Butter. It makes the world go round and keeps things from sticking. We use clarified butter in professional settings, but a good tablespoon of regular butter will definitely add that wonderful flavor to your omelet.
- Treat your nonstick pans right. For home cooks, I would highly recommend using a nonstick pan (sorry all you hard-core omelet cooks!) until you get better with technique.
- And finally, the fold. Slide your spatula underneath your omelet and either do a two-fold or a three-fold. Slide the one-third farthest from you onto the plate and then ease the fold over.
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