How do I make the perfect omelet?!
Answers: Whenever I make an omelet, it becomes scrambled eggs with my mixings. How do you actually make an omelet? I mean, my scrambled eggs are tasty, but itd be nicer if I could actually make an omlete
I have the same problem with omelets - so I used to just make happy scrambled eggs (can't seem to flip the omelets without making a HUGE mess). But now I have the coolest trick to making omelets. It sounds funny, but trust me I make them all the time now. All you need is a quart size zip lock freezer bag, two eggs and what ever you want in the omelet (i.e. cheese, spinach, ham, onions, etc.). Bring a good size pot of water to a complete boil. Add the two eggs into the zip lock bag and squish them around so they are mixed up. Add whatever you wish to the eggs and seal the top. Place the bag in the boiling water for 13 minutes. When done, just cut or unzip top and the omelet with roll right out of the bag. No mess at all. I have made these about 10 times now and its so easy and mess free. Enjoy!
3 eggs and spot of milk, then grated cheese, ham and bacon and some mushrooms
cook eggs and cheese together till cheese is melted then add other ingredients, fold and serve with toast...and hash browns
I would go to IHOP, thats what I do.
Omelet for a Crowd
Recipe courtesy Alton Brown
10 eggs, warmed for 5 minutes in hot water
1/4 cup water
2 heavy pinches salt
1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
4 teaspoons room temperature butter, plus 2 teaspoons for finishing omelet
1 cup of any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach
Add eggs, water, salt, and herbs to blender and combine on high for 5 to10 seconds.
Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 ladle full of egg mixture into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto 2/3 of surface of omelet.
Shake pan to loosen from pan. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet without filling. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 teaspoon butter.
Repeat process above for remaining 3 servings. Serve immediately.
add a splash of milk to your eggs and mix them untill they are solid yellow, then spray your pan and pour eggs in and cook on low, that's the secret...don't move the eggs around and let it cook as a whole ..when it starts to become one big egg circle and the bottom is a little solid try to flip the entire egg.
Just remember to cook on low and try not to "scramble" the eggs once they reach the pan. Stirring the egg around while it is cooking is the problem.
i make mine exactly the same as chesney above does, but instead of trying to flip it i put it under the grill to cook the top
In a small pan cook your veggies and ham, once heated thru remove. butter the pan pour 3 beaten eggs into the small pan let cook until the edges curl a bit, add your fillings then flip on side over and add cheese to top...cover for a minte to melt cheese. Remove from heat let sit for a minute or so.
Then enjoy!
I notice everyone here tries to make them using 3 eggs. I don't!!! One egg at a time!!
beat egg gently with 1 tablespoon whipping cream, pour into buttered fairly hot skillet on medium high heat. let it cook for a minute or two, sprinkle with cheese and what ever else you want in it, and fold over. put lid on skillet and let the cheese melt, then do another one the same way.