Do your omelets end up as scrambled eggs? Are they like rubber? Well, that's easy to fix. All you need is a few simple tips and some good recipes. And we have them here.
Omelets are generally thought of as a breakfast dish but today many people serve omelets at any time of the day. An omelet can be made with everything from sausage to fish to strawberry jelly. And, of course, what's an omelet without an assortment of fresh vegetables?
So, let's get started getting you on the road to "The Perfect Omelet".
Tip #1 - The Skillet
Here is the most important tip of all. You must use a non-stick skillet. Cast iron also works well if it is seasoned (cured) properly. For a 2 egg omelet an 8 inch skillet is recommended while a 10 inch skillet is recommended for a 3 egg omelet. Do not attempt to make a giant omelet (more than 3 eggs)...make several individual omelets. A giant omelet is possible but it takes a lot of skill so we don't recommend it. Use about 2 tablespoons of cooking oil in the skillet (see next tip).
Tip #2 - The Oil
The oil used is critical to preventing the omlet from sticking to the skillet (in addition to running a spatula around the edges as the omlet sets). Most any type cooking oil may be used but select one with a high smoking point. Some cooks like to use butter, but it generally has a low smoking point and it makes the omelet a shade of brown that is undesirable to many. Olive oil also will smoke at a low temperature. We recommend corn oil, canola oil or peanut oil.
Tip #3 - The Cooking Temperature
Place the skillet on the stove set at medium high. Add cooking oil and allow to get very hot (a drop of water in the skillet should immediately sizzle). Reduce heat to medium and add eggs. Reduce heat again to medium low when the eggs show no more liquid on top.
Tip #4 - Cooking Technique
After placing the eggs in the skillet, don't touch it for about 20 seconds. As the eggs set (dry and firm around the edges) lift the omelet edges with a spatula and tilt the skillet to allow the liquid eggs on top to pour onto the skillet. Continue this procedure until there is no liquid showing. As the eggs set, you should be able to get the entire omelet to slide freely back and forth in the skillet by running the spatula around the edges. When the eggs are firmly set (solid, with no liquid egg on top of the omelet) lift one side of the omelet with the spatula and fold the omelet in half. Remove to a plate immediately.
The entire cooking time will vary according to the size omelet you are making but a 2 egg omelet should only take about two to three minutes. Avoid over-cooking or your omelet will be tough and rubbery. You are looking for a slight brown coloring on the bottom side as it cooks.
Tip #5 - Adding ingredients
You can put practically anything in an omelet. Here's the rule: use ingredients that compliment each other. For example, sausage with onion and bell pepper or shrimp with parsley and cocktail sauce or ground beef with chili powder, onions, tomatoes and jalapeno pepper. Get the idea? Don't combine ingredients that you would not normally put together in any other dish.
any meat and firm vegetables (celery, onions, broccoli, carrots, etc.) should be cooked separately in advance to soften before adding to the omelet. You should add the ingredients as soon as the eggs are almost completely set (the last 10 seconds of cooking before folding the omelet in Tip#4).
The final tip is to serve the omelet hot. Cold eggs are not very appetizing. You can hold an omelet hot by placing in a glass baking dish and covering loosely with aluminum foil, then place in the oven set on low (150-200 degrees F.). But don't leave in the oven too long or your omelet will dry out and become rubbery. Since it only takes a few minutes to cook an omelet, you should be able to make four in less than 10 minutes if you have all the ingredients prepared in advance.
Follow these simple tips and you will be making a perfect omelet every time.
Not interested in the Perfect Omelet? Just want to know how to make the fastest, easiest omelet? See our "CHEATER'S OMELET"
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SPICY CAJUN OMELET
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FRUITY PEACH OMELET
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