It's understandable if you didn't take Home Ec seriously back in school (where omelette-making is presumably taught), but if you still don't know how to make an omelette today, it's hard to think of yourself as a functional adult. An omelette is an easy and tasty way to get your protein and jazz up those eggs, Chef Ramsey-style. In this article, you'll learn the basics of cooking an egg, along with several ways you can make 'em fancy to impress female company (like your mom).
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Before we begin talking about cooking omelettes, let’s talk about cooking scrambled eggs first. If you manage that, you're halfway there since omelettes are essentially scrambled eggs with other ingredients mixed into them. Mastering how to cook scrambled eggs serves as the foundation for cooking omelettes.
In this tutorial, we will learn how to cook two types of scrambled eggs: thick scrambled eggs and fluffy scrambled eggs. Let’s start by making thick scrambled eggs first.
Before we begin, you will need to prepare the following tools and ingredients:
Now follow these instructions:
Now, let’s talk about how to make fluffy scrambled eggs. This version boasts a more moist and tender texture than thick scrambled eggs, due to the quicker cooking time. If you learn how to do this, you're basically learning how to put heaven on a plate.
The only difference lies in the technique and the temperature of the fire, but both scrambled eggs use the same set of ingredients and tools.
Here’s how you can make fluffy scrambled eggs:
The milk comes in during the whisking stage of the eggs. Once the eggs are well-beaten, mix the milk along with the herbs and seasonings your particular recipe calls for.
Yes, you can make an omelette with almond milk. You can pair the almond milk with dairy-free soy margarine if you’re going for a dairy-free option.
Much like milk, you can add the cheese during the whisking part. Just grate the cheese before mixing into the well-beaten eggs.
You will need to put the fillings you want in the frying stage of the omelette. When the surface of the eggs has formed and there are no more runny parts, place the fillings on one side of the eggs. Fold the other side over to cover and seal the fillings into the omelette. With a quick motion of the wrist, flip the omelette neatly onto a plate. This takes some practice though.
Chop the ham finely and add to well-beaten eggs, along with salt and pepper. Cook the mixture in the pan and sprinkle grated cheese once the top layer is already solid but still moist. Fold the omelette and flip onto a plate.
Mix the eggs until they are well-beaten. Dice the bacon and fry. Set cooked bacon aside, leaving some of the bacon fat in the pan. Pour in the egg. Add more of the bacon while the eggs are setting. You can add grated cheese if you want (you know you do).
Chop the vegetables as finely as you prefer. Saute the vegetables in oil. Set aside. Beat the eggs well. Bring the pan medium-high heat. You can use the same pan you used with the veggies. Pour in the eggs, and once the top layer has formed, spread the veggies evenly over the eggs. Your omelette is ready once there no more runny parts.
Crack the eggs and place the whites and the yolks in a resealable Ziploc freezer bag. Let the air out before sealing. Shake the bag or squeeze its contents to beat the eggs. Boil a large pot of water and put the bag in. Wait for 13 minutes before taking out the bag.
Yes. Melt butter in a pie plate in the microwave, and then coat the plate evenly with the melted butter. Pour a well-beaten egg mixture into the pie plate and microwave it on high heat for 2 - 3 minutes. Make sure to turn the plate every half minute. Once the egg has thickened, put your filling on one side and fold as usual. Serve.
If you keep your eggs in a refrigerator, take them out and let them rest for 10 minutes or until they come to room temperature before cracking them. Beat the eggs as usual and cook in the pan without oil. Make sure you use a non-stick pan for this. Put the fillings you want once the egg sets, and then serve.
There are a lot of eggless recipes out there. You can substitute silken tofu or vegetable-based flours for the egg mixture. Just follow instructions from a vegan cooking or vegetarian cooking site.
Use a spoon or a yolk separator to part the yolk from the whites after you break the eggs. Beat the egg whites and cook like your usual omelette.
No. If we follow the technical definition of an omelette, it’s not possible unless ingredients can be teleported inside the egg. But it is possible to scramble an egg without breaking its shell. Just wrap the egg in a dish towel or put it inside a clean long sock and whirl it around several times. Boil the whirled egg.
If you don’t want to flip the omelette, just cook it on medium-high heat. Once you hear a sear, turn the heat to very low and cover the pan. The trapped heat will cook the top of the egg.
You can bake the well-beaten eggs with the rest of the ingredients in a microwave oven, in a baking pan, in a muffin tin, and in a mason jar. You can even put your egg mixture in a crockpot and slow-cook your omelette.
Heat the pan sufficiently to the point that drops of water will sizzle on the heated surface. Coat the pan evenly with oil. Crack the eggs and quickly whisk the mixture. Pour it into the lukewarm oil. Once a cooked outer ring forms, just mix the eggs while putting your ingredients in.
Chef Gordon Ramsay uses cream fraiche to make soft, clumpy scrambled eggs. For his omelettes, one of his recipes involves the use of feta cheese and prawnsas ingredients. Fancy!
Chef Bobby Flay loves making Spanish Tortilla Omelettes. His scrambled egg game is quite similar to Chef Gordon Ramsay’s, as they both use cream fraiche. But Bobby melts equal amounts of butter and cream fraiche in the pan before putting in the eggs, while Gordon prefers putting the pan on and off the heat every half minute.
Chef Jamie Oliver loves sticking to the essentials. Here’s his Simple Cheese Omelette recipe.
Like the Southern cuisine she is a master of, Chef Paula Deen’s omelettes are big and generous in flavor with good portions of cheese, herbs, and meat. She calls her omelette recipe Omelette for a Crowd. But you could totally pound down the whole thing yourself.
Julia Child, famous for her French cooking, knows a lot of omelette recipes beyond the basic French omelette. Here’s a whole episode of her show dedicated to the omelette.
Chef Alton Brown approaches omelettes in a technical way. He avoids whisking the eggs and uses a fork instead, so as to not introduce air into the mixture. His omelette looks similar to Julia Child's Omelette Roulée.
Of course, IHOP keeps its omelette recipe a trade secret. But many sites across the Net discerned that the restaurant chain uses pancake batter to make their omelettes fluffy.
The secret to a Waffle House Omelette involves seasoning the pan with salt and mixing two eggs in a milkshake blender. Here’s a video from a Waffle House employee showing us the ropes.
If you aren't satisfied with the omelette secrets we've shown you, here's a video from Tasty about the most difficult omelette to make:
As you can see, the egg may be a simple ingredient, but there are so many ways to enjoy it. And chief of these is turning it into an omelette. Yes, you can rush an omelette, but if you invest a little time in learning how to cook it properly, you’ll not just be making a fluffy, yellow dish. You’ll be putting the sun and some clouds on a plate and having breakfast worthy of a king. Remember to always keep a clean beard while cooking with Wild Willies Beard Wash Shampoo.
What's your favorite omelette recipe? Give us your comments in the section below.