How to make the perfect omlette

[nutcracker]

Mine are awful, they fall apart and don't look omlette like at all.

me too

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My DH taught me the other night! I only ever have mushroom & Cheese, but this is what we do - using a small (5/6")pan.

Cook mushrooms in a bit of olive oil.

Beat two eggs and add salt and pepper.
Drain oil off, add eggs to pan.
On a low heat, stir to ensure middle gets cooked and keep "lifting" the edges with a pallette knife. Don't stir for too long of you'll get scrambled egg!
When the eggs are more or less cooked, chuck grated cheese in middle and using pallette knife, fold over and keep on heat for a short time.

Voila! Perfecto!

PS. This "how to cook an omelette" was brought to you by MamaG, the person who yesterday baked a sponge cake for her mum's birthday which collapsed in the middle, so she stuck a fairy cake in the hole and turned the cake upside down before icing........

Thanks for the link, will have a look.

LOL MamaG, sounds like one of my efforts.

I do souffle omelettes as they are lighter.

Split the eggs and whip the whites into stiff froth then fold back into the yolks carefully.

Cook any filling seperately.

Butter in the frying pan, not oil. Quite hot to start with but turn down as soon as the eggs are in. Loosen egg from edge of pan slightly with a spatula and cook gently. Finish under the grill to cook the top.

Fill, fold, serve.

I have not touched an omlette in years. I used to love them until I unwillingly watched a certain episode of Jack Ass...

Oh no, please don't tell me, I'll never eat one again - I'm a bit iffy with eggs anyway...

I wouldn't dream of sharing that episode with you MamaG.. I used to love omelettes; don't want them to be ruined for anyone else!

when I do an omlette I use mushrooms.. what ever I've got about.. then I cook it on the hob, when thats cooked I grill the top... it turns out lovely.. and thick and you can serve it in slices.. my normal omlettes turn out like scrambled eggs with bits in...

Oh I make cracking ommletes. Love them. Never heard of stirring them though.

Heat oil in pan and chuck in mushrooms (if using them) whisk eggs and add a drop of milk. Whisk, whisk and whisk, add to pan and chuck in ham add cheese later if using, or add any other filling. DO NOT STIR!!! keep lifting up edges with pallet knife. When underneath is cooked carefully fold over ommlette pressing down in the middle, cook for a short while then flip over.

Voila.

I don't flip mine always makes a mess, instead I grill it once it has cooked underneath, goes quite puffy when you do this. I always add tomatoes but that my favourite. Once cooked on top you can then just slide it carefully on to the plate, much neater.

I only do cheese ones generally but DH and DD1 (the only ones who eat them apart from me) like them:

2-3 eggs, add small amount of water, beat roughly and add seasoning

heat lump of butter in small omelette pan until hot and frothy but not burning; pour eggs in, swirl round pan, sprinkle grated cheese on top immediately

keep cooking over high heat, pushing cooked edges of egg into middle and tipping pan around so runny bits roll into hot spaces

keep cooking until it's as runny/set as you want then tip onto plate, folding second half over first half.

They're not proper French type omelettes, which are practically liquid ugh, but taste fab.

Apparently it is v important never to wash an omelette pan - just wipe it out with paper each time.

it's the stirring that makes omelettes go wrong. i can't believe how many people do this. best thing is just draw the edges into the middle, tilt the pan so the uncooked egg falls into the empty bit of pan and keep doing that til all the uncooked egg has touched the pan. then you get get a nice thick fluffly omelette. no need to grill it or turn it or whatever. then i put filling in, fold it in half and that's it.

Maybe the stirring is a "cheffy" thing - my DH was a chef for 17 years and he was taught to stir them when you first put the eggs into the pan. Getting the timing right to STOP stirring is the hard part! Perhaps people have seen chefs stirring on TV and thats why they do it.

Hi JanH, that's just how my dad does them.. they are perfect every time. He told me that a tbsp of water per egg is important as it turns into steam when the egg is cooking and helps make it fluffy and light. He finishes them under the grill though before folding in half.

Thanks for reminding me, we may just end up having them tonight! :o

and he never washes 'his' pan !

My wok is like that but I do rinse not wash and wipe out then season before puting away, saves scrubbing the rust off each time you go to use it .

the one thing that makes my omelettes good is a tefal omelette pan! If I try in anything else I get scrambled egg it just all falls apart.

My tefal one is the only one I can do one in and I have tried others so I think that's the secret:)

Agree to fry mushrooms in the same pan in olive oil first, then drain off oil, add beated eggs with tiny bit of water or milk and lift edges which have set to let uncooked egg run under neath then when nearly done, add cheese and fold over and let it cook through rather than flip as it ends up on the floor! I never used to do this, I used to flip them cos i thought the inside would be runny but it's not and it turns out much better!:)

I'm hungry now, I love cheese and mushroom omelettes!