How do u make a good omelet?!
How do u make a good omelet?
I need some tips.
Answers:
Basic French Omelette Recipe
Ingredients
1 tsp olive oil
6 egg whites, whipped
1 tbsp water
1 tsp salt
1/2 tsp black pepper
Fillings below
Instructions
Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate.
Fillings For Basic French Omelet
Sausage And Pepper Filling
1 tsp olive oil
3/4 cup low-fat polish sausage, cooked and crumbled
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
1/4 tsp oregano
1/4 tsp basil
Potato And Bacon Filling
4 slices low-fat bacon, cooked and crumbled
1 tsp olive oil
2 medium potatoes, cooked, peeled, and diced
2 tbsp onions, chopped
2 tbsp parsley
2 tbsp fat-free cheddar cheese, grated
Vegetable Filling
1 tsp olive oil
1 cup carrot, cut in 1-inch strips
1/2 tsp ginger root
1 tsp olive oil
1 cup zucchini, cut in 1-inch strips
1 cup mushrooms, sliced
1/2 cup dark red kidney beans, drained and washed
1 tbsp Worcestershire sauce
1/4 tsp cornstarch
Preparation:
For Sausage And Pepper Filling:
Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.
For Potato And Bacon Filling:
Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding.
For Vegetable Filling:
Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe.
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Here's a recipe:
Spanish Omelette
(4 servings)
4 medium-sized potatoes
peeled and thinly sliced
6 eggs
1 onion
chopped
1 green pepper
chopped
1/4 litre olive oil
salt
Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.
After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.
ENJOY!!
The first answer with potatoes is not really an omlette, is is a spanish dish called a "tortilla" (not a Mexican tortilla) which is different. However, I love those, especially with tomatoes and green onions.
For a more basic omlette, take a lightly buttered pan (Teflon is better). Chop ingredients (green pepper, onion, ham, etc). Whisk three eggs. Heat the pan over medium heat until the butter starts to sizzle. Add the whisked eggs and some pepper and any non-cheese ingredients. Let the egg sit for about 30 seconds, and then gently push the edge of the omlette into the middle, letting the wet ingredient spill back out onto the surface of the pan. Rotate the pan pushing the egg in toward the middle and letting wet egg out to the sides.
When no more liquid moves, and the omlette is mostly dry, place your cheese in the middle of the omlette, and gently fold the omlette in half as you tip the omlette ont a plate.
Salt lightly and enjoy
1.
Use a standard non-stick medium skillet. Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).
(I am usually a butter fan, but I don't recommend it for this. You need very light, even greasing that won't pool or burn.)
2.
In a bowl, add a bit of milk to your three eggs. I don't know how to explain how much milk, because I forgot to measure it. I guess about a quarter of a cup -- it's an eyeball thing. Two heavy pours, or "gloop gloop." I know some people leave it out, but I believe the milk is the 1st key to a perfect omelet.
[9-7-04. Editor's note: After two years, I finally measured. It's two tablespoons. Also, I am revising my statement that milk is necessary. I have been experimenting with both ways, since posting this tutorial, and I will grudgingly admit that a perfect omelet can be made with just beaten egg. Be sure to whisk them thoroughly, and be sure to pour into a pre-heated pan. The egg is more eggy and not as fluffy, but they set up faster and more evenly. So, make it a matter of personal taste.]
3.
Add some seasoning to taste. I like a little salt and fresh-ground pepper, and a hit of Tony's. Whisk the eggs.
4.
Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan. (You might want to click on the "swish pic" at left to see the closeup.) Do this by picking up the skillet and rotating it slightly. This is Swish #1, and it is the 2nd key to the perfect omelet.
5.
Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white (you can see the white chunks in the picture).
6.
While the egg cooks, take a minute to make sure your fillings are mise en place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions. Today I've grabbed some diced turkey, fresh mushrooms, shredded cheddar, and a slice of swiss. I wish I had some chives, but it's no big deal. Other good fillings: ham, jack cheese, smoked salmon, bell peppers, crumbled bacon, proscuitto, spinach...
7.
When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. Swish #2 is (wait for it) the 3rd key to the perfect omelet.
8.
Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan. (click at far left for the closeup) This is when to add your fillings.
9.
Put your fillings in the omelet on one side only, in a half moon shape. I try to put the fillings on the opposite side from where the crispy edge started to pull away, since that side will probably be easiest to fold over. Leave a little room around the circumference so the fillings don't spill out.
10.
The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the fillings. Be gentle: the egg layer is delicate -- you don't want to tear it.
11.
Get your plate out while you let the folded omelet sit for about 30 seconds. Take a spatula and run it under the omelet to make sure it is not stuck to the pan. Get ready for the slide!
12.
Angle the skillet over your plate and slide. The omelet should slip nicely out of the pan and onto the plate. If you like you can use the spatula underneath to coax it. Yay!
NB:.
If you look underneath, you should see that both sides of the omelet are evenly browned and not burned. My omelet today was little too browned for my personal preference, but that's because I was taking pictures while I cooked. If you follow my guidelines, yours should turn out a little lighter, which is perfect.
Ta-da!
You are now an omelet maker extraordinaire. Now, Emeril or whoever would probably garnish this with fresh fennel (I hate fennel) or some sauce or some other green stuff -- but if you are just making lunch for yourself, like I did, you don't need all that crap. If you were serving this as a meal, I would say whip up some sort of potatoes or maybe a bagel with a shmear, and you are set.
I haven't tried it yet, but I want to. Take a 1 gallon bag, add three eggs, add anything you want to like cheese, meat, veggies, and your seasoning. Boil for 13 minutes. I heard this was really good.
What you do is get a man like me to come cook it for you. LOL
Basically get yourself a non stick pan. Doesn't need to be expensive. You want to make sure your heat is set to medium to medium hi. Take a stick of butter and rub the bottom of the pan. Use butter generously. Take a brush or roll the pan to get butter on the sides. Let pan sit for a few seconds until the butter starts to froth a little. You know it's happening when it starts to bubble white.
Your eggs should be sitting to reach room temp. If not place in some warm water for a few minutes before starting pan. Crack and mix adding a teaspoon of water for each egg. Mix really good and pour into pan. Take a good spatula and scramble just a bit to make sure the egg won't stick in the middle.Let sit until egg becomes cooked. gently pushing side to let additional yolk get to heat. Add ingredients of your choice let cook for a few seconds then pick up pan and slide about a third of the omelet over the rest flip over again then place on plate.
it takes some parctice but practice makes perfect and you'll be a pro quickly. Also remember you can just do the half fold until you master the tri fold.
Farmer's Medley Oven Omelet
Ingredients
2 - 3 Tbsp. Farmer's Medley Dip Mix
2 Tbsp. Onion Onion?
16 eggs
3/4 cup cooked ham cubes
2 cups milk
2 1/4 cups shredded cheddar cheese, divided
Directions
Combine first 5 ingredients and 2 cups cheddar cheese in a large bowl; blend well. Pour mixture into a greased 9 x 13 baking dish. Bake at 350° for 45-50 minutes. Sprinkle remaining cheddar cheese over omelet for last 10 minutes of bake time. Let stand for 10 minutes before serving. Makes 6-8 servings.