What's the secret to making a great omelet?!
Answers: No matter what i do, i can't get it to look like they do in a restaurant!! What's the best way to flip them?
You shouldn't flip an omelette at all. No restaurant cook flips an omelette. Omelettes are supposed to be creamy in the middle, and flipping them causes them to overcook.
You should also have one pan, flat and non-stick, which you only use for omelettes.
Tip: don't add salt until the omelette is actually cooking, because salt breaks down raw egg. Prepare all your other ingredients (herbs, cheese, chopped ham, whatever) in advance, and have them ready before you cook the eggs.
Heat the pan with your preferred fat; I recommend butter. Don't bother making an omelette with less than three eggs.
Tip the beaten eggs into the oiled/buttered pan. They should start to bubble up almost immediately.
Add your other ingredients, if any, right now. If you think you are adding too much, add less. If you think you are adding just enough, leave some out. Omelettes should taste of egg first and the other ingredients afterwards.
If cheese is involved, let it soften but on no account should the omelette look totally solid at any stage while it's in the pan. The underside will be browning nicely, but the top should still look a bit liquid/creamy.
When you are ready to serve it, tilt the pan over a warmed plate and use a plastic spatula to lift up the edge of the omelette that's farthest from the plate. Let this tip over so that the omelette folds once - a one-third fold, if you see what I mean.
Next, tip it onto the plate so that it folds once more into the classic folded omelette shape. Bingo! The heat from the omelette will cook it through, but it will still remain creamy and not rubbery in the middle.
If you flip the omelette, the creamy upper side is exposed directly to hot metal, and you end up with rubbery non-scrambled eggs. An omelette should feel cooked on the outside and a little bit gooey in the middle.
if you cook them in a non-stick pan on very low heat, and keep scraping the pan to allow the un-cooked eggs to reach the heat, your omelet will cook fully without ever having to turn it over. A little patience is all you need!
They're not TOTALLY FLIPPED.....most Omletes are cooked longer before you fold them. Then turned in half then flipped on the other folded side...... That's why theirs look so Golden when done. (AND they Probably use "REAL Butter')
To make a fluffy omelet is an art form this is what I do
make it.
1) a 8 1/2" omelet pan
2) enough butter so it does not stick
3) whip my eggs with the stuff I want to put in it
4) heat pan on med/low until butter starts to foam
5) use a spatula to bleed the omelet untill there is very little liquid is on top
6)then it all in the wrist when you flip it make sure that its not stuck...
7) then add your cheese if you wish...
okay now its plating time move it until its half on plate and other in pan then fold...
Good Eats ...
Make sure the pan is hot enough when you first put the eggs in to cook. They should sizzle. Then turn the heat down, add seasonings and other ingredients and place a lid on for a few minutes. Keep a close watch on the omelet. When the top is almost cooked, start the turning. Turn over once, when any liquids stop running, turn it once again (almost in thirds). Turn off the heat. Cover one more minute, then serve.
A few drops of water mixed into the egg batter. Water insures that the omelette will cook evenly and puffy, without any runny insides or tough outsides. The steam inside the water bubbles will make sure everything cooks perfectly.
Butter a pan and put on medium heat, season and whisk eggs, pour eggs into pan. Let cook till outsides begin to firm, then add ham and cheese. When the spatula will slide easily under it, it is time to fold. Let it cook a bit, 45 sec to a min, and flip. About 15 to 30 sec, then remove. Killer ham and cheese omelette, and nicely but lightly browned!!
There are some good tips already posted, but I wanted to add mine.
When adding non-cheese ingredients (ham, onions, peppers, etc) add to the oil/butter first! This does 2 things: reduces the water content of the ingredients so texture and flavor are better; and helps cook the egg mixture faster once you add it.
Also, for a good texture, consider adding a spoonful of pancake batter (not dry mix - actual wet batter) in with your eggs and milk - I know it sounds crazy, but the end result is a nice fluffy texture which doesn't flop. It's not very noticeable in the flavor, mostly a texture thing.
My secret is using water... just a tiny bit to make it nice and fluffy...then just super low heat... no flipping until it is ready to be flipped in half. Use real butter!
a very hot pan and it will fluff up to a beauty.