Talk

Advanced search

Omelette hacks and tips

(42 Posts)
myrtleWilson Thu 23-Mar-17 22:05:20

Sometimes I make good omelettes, sometimes (including tonight) I make pretty rubbish ones (over cooked) but I don't feel like I fundamentally do anything different and the outturn of good or bad is a big omelette dice roll...

Plus I've never ever mastered a truly exceptional omelette - those fluffy filled pillows of delight... (Spanish tortillas I have nailed however smile )

So, please share the omelette wisdom to help me out...

AndNoneForGretchenWieners Thu 23-Mar-17 22:10:37

Hot pan, knob of butter?

Don't completely beat the eggs, just sort of half beat them. I pour the egg mixture into the frying pan and leave for about 15 seconds, then use a fish slice to draw the sides in bit by bit whilst tilting the pan. Once it is lightly set, add the filling then use the fish slice to flip half over the top of the filling.

chocolatespiders Thu 23-Mar-17 22:12:38

I find finishing it under the grill fluffs it up

EdmundSlackbladder Thu 23-Mar-17 22:14:33

I put a splash of cold water in the beaten egg. Cool in a hot pan and draw in the sides. When it's nearly done I stick under the grill to finish, makes it's all puffy and lovely.

Livedandlearned Thu 23-Mar-17 22:15:40

And do you add a drop of water to the egg mix, that might lighten it up

Livedandlearned Thu 23-Mar-17 22:16:02

Cross posted!

elephantoverthehill Thu 23-Mar-17 22:16:58

Eggs lightly beaten with water not milk, cast iron pan really warmed through, flip and jiggle the sides. Add filling and flip in half, cooking will continue through and serve.

myrtleWilson Thu 23-Mar-17 22:23:17

AndNone- I would have described that as my method but its not guaranteed every time so I must be doing something not quite right on the off days - eggs over beaten maybe

Thanks Edmund and Lived for the water suggestion and I'll also try the grill for fluffying

NormaSmuff Thu 23-Mar-17 22:27:05

Under the grill briefly then add mushrooms which have been cooked in a separate pan, oh and half an egg shells of water,

AndNoneForGretchenWieners Thu 23-Mar-17 22:56:54

I never add anything to my eggs other than a bit of seasoning.

Crumbs1 Thu 23-Mar-17 23:02:34

Eggs whisked with electric mixer until fluffy. Hot pan. Pull solids into centre until cooked. Fold in half. Perfect.

BeeFarseer Fri 24-Mar-17 12:32:10

I add a tbsp of water for every egg. I usually make a two egg omelette. I also think it's important to fit the mixture to the pan, so it fills it perfectly. When I've had to mess around tilting the pan to spread it, it's never been as good.

Definite yes to finishing it under the grill.

ShotsFired Fri 24-Mar-17 12:34:10

My OH puts little blobs of butter into the egg mix before it goes in the pan. Then finishes them under a hot grill too, agree with pp.

He makes delicious omelettes!

tiokiko Fri 24-Mar-17 13:48:53

Never any water or milk; 3 eggs, seasoned with salt & pepper; hot pan, generous lump of butter. When the butter has melted and foamed, pour in the eggs and leave for 10-15 seconds.

Then begin to draw the edges into the centre (silicone spatula is best for this) and shake the pan around to move the uncooked bits back to the edges. When the centre is still a little runny in the middle, you're done. Fold the 1/3 nearest you into the middle then slide onto a plate with a little roll/tilt so it folds nicely.

logburnie Fri 24-Mar-17 13:53:44

I have an omelette only pan - it's usually my newest non stick pan and everyone knows not to use it for anything else (until it starts to lose its non stickness then is fair game for anything).

I do the drawing in method with a silicone spatula as well, and use this to fold over once the top is only just beginning to solidify, give it 30s more in the pan and then serve...

AGnu Fri 24-Mar-17 13:54:45

Part cook half a dozen chips in the oven, chop them into rough cube shapes.
Fry (in a knob of butter, small saucepan) red onion, chip cubes, red or orange pepper & frozen peas, added in that order.
Pour over 2 whisked eggs mixed with finely grated cheese & a little milk & seasoning. Fry for 3 minutes.
Put under grill for 5-6 minutes.

Works every time for me! grin

luckylucky24 Fri 24-Mar-17 19:28:10

Whisk egg, pinch of salt, fillings, into the toastie machine for 2 mins. Done!

Marvellousmarg Fri 24-Mar-17 19:45:15

Melt butter. Throw in spinach and peppers. Then beat two eggs and add. Turn heat down. Draw in edges. Splash of double cream, season, grate cheese, fold in half.

Breakfast is served.

myrtleWilson Fri 24-Mar-17 20:39:04

I think we may need an omelette taste off to test contrast these different approaches!

cosytoaster Sat 25-Mar-17 08:47:52

Chip cubes! Why have I never thought of that grin

Cailleach Sat 25-Mar-17 10:47:55

One tablespoon of milk per egg - beat thoroughly so lots of air introduced. Lightly grease a microwave-proof dish, add eggs and milk and anything else you want in there - usually peppers and mushrooms, pre-fried, for me. Then microwave on high for two mins, allow to stand, give them another two mins or however long it takes for them to be done in the middle.

I've given up on using a frying pan, they're always leathery when done that way for me.

MrsTwix Sat 25-Mar-17 14:45:12

I always put the grill on before I start so it's really really hot, and half cook it in the pan then under the grill.

TheGaleanthropist Sat 25-Mar-17 15:49:49

Very hot pan. Lots of butter. Add scarcely beaten eggs, run it round pan like it's pancake batter, a layer should form as soon as eggs hit pan. When this happens, flick pan as if about to flip a pancake so front of omelette rises off pan, immediately pull arm back and up so pan tilts forward, still liquid egg runs onto now exposed pan surface. Then same but in opposite direction. Repeat until as omelette is nearly but not quite as cooked as you want (it will keep cooking once folded). Use same flicking technique to fold in front third, then back third over, slide omelette out of pan onto plate.

Takes a lot longer to write than do! Used to work with a chef who could do it start to finish in less than 10 seconds. Never a spatula to be seen. Very seasoned cast iron pan that kept heat incredibly well was the key I think.

tessieandoz Sat 25-Mar-17 18:00:48

Use the freshest eggs available

happymumof4crazykids Sat 25-Mar-17 18:04:44

Don't beat eggs too much and don't flip! I always finish off under the grill and it's perfect every time especially if a bit of cheese on it smile

Join the discussion

Join the discussion

Registering is free, easy, and means you can join in the discussion, get discounts, win prizes and lots more.

Register now