How to Make a Quick and Easy Omelette from Scratch

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How to Make a Quick and Easy Omelette from Scratch

by Jacqueline Samaroo

How to Make a Quick and Easy Omelettes from Scratch


I am yet to meet the person who honestly does not like omelettes. Whether plain or fully loaded, omelettes are a versatile option that easily transitions from breakfast, brunch or lunch to dinner or supper.

While omelettes are quick (just about 2 minutes per omelette) and relatively easy to make, there are a few points to bear in mind to ensure you get perfect results every time. Here’s a look at the most common omelette-making techniques, a few tips and some filling suggestions to get you well on your way to creating fantastic, crowd-pleasing omelettes.

So, grab an omelette pan or 8-inch skillet and let’s begin!


Technique #1 – The Basic Omelette

  • 1. Set a non-stick skillet on medium heat. 
  • 2. Beat 2 eggs.
  • 3. Add a little butter to the pan and allow it to melt, coating the bottom of the pan.
  • 4. Pour the eggs into the pan.
  • 5. As the edges of the egg set, push them in and allow the liquid egg to run out into the empty space, until most of the excess liquid is used up.
  • 6. When the top of the egg is almost set, add grated cheese all around.
  • 7. Fold the omelette over in half and slide it out of the pan onto a plate.
  • 8. Serve immediately.



Filling Tips

The next two techniques use more than just cheese to fill the omelette. Don’t be daunted by that, however, just use the pointers below as a guide.

To make your omelette with fillings the number one piece of advice is to prep the fillings first. So, dice up your tomatoes, onions and peppers; warm up any cooked meat you want to add by sautéing it or placing it in the microwave for a few seconds; and grate the cheese.

The next best tip is to never overload the omelette with toppings. It may prevent the omelette from folding over neatly and all that added weight might also cause it to break apart as you fold it or remove it from the pan.

Another very useful tip is to either add the toppings to one half of the omelette or to the middle as it makes folding much easier. Alternatively, try placing the fillings in a line down the middle third of the omelette, and then overlap the two outer edges on top.


Technique #2 – An Omelette with Fillings – First Alternative

  • 1. Set a non-stick skillet on medium heat. 
  • 2. Beat 2 eggs.
  • 3. Add a little butter to the pan and allow it to melt, coating the bottom of the pan.
  • 4. Pour the eggs into the pan.
  • 5. As the edges of the egg set, push them in and allow the liquid egg to run out into the empty space, until most of the excess liquid is used up.
  • 6. When the top of the egg is almost set, add the prepared toppings to one half of the omelette.
  • 7. Fold the side with no toppings over the toppings on the other side of the omelette.
  • 8. Slide the omelette out of the pan onto a plate.
  • 9. Serve immediately. 



Technique #3 – An Omelette with Fillings – Second Alternative

 

  • 1. Set a non-stick skillet on medium heat. 
  • 2. Beat 2 eggs.
  • 3. Add a little butter to the pan and allow it to melt, coating the bottom of the pan.
  • 4. Sauté whatever vegetables and meat you wish to have in your omelette.
  • 5. Pour the eggs into the pan over the fillings.
  • 5. As the edges of the egg sets, push them in and allow the liquid egg to run out into the empty space, until most of the excess liquid is used up.
  • 6. When the top of the egg is almost set, add grated cheese all around.
  • 7. Use a sturdy spatula to fold the omelette over in half and slide it out of the pan onto a plate.
  • 8. Serve immediately.



It’s a Matter of Taste...

Water

Some persons like to add a little water to the eggs before beating them as this tends to make the omelette fluffier. For other persons, however, just ensuring that you beat the eggs sufficiently makes the omelette fluffy enough.


Milk and Cream

Milk and cream are sometimes added pre-beating and are said to improve the taste and texture of the finished omelette. Whether you use them is entirely up to you. Try each and see which appeals to you, or perhaps you’ll decide you prefer your eggs without them.


Butter and Oil

Using butter and/or oil is also totally optional if you have a good non-stick pan. Some persons use neither butter nor oil while other use only one and there are persons who insist that for the best results you should use both.


Salt and Pepper

When you season the omelette, if in fact you decide to season it at all, is also not a hard and fast rule. For some omelette connoisseurs, salt and pepper go in right after you pour the eggs in the pan. For others, just before you fold the omelette is the perfect time.

Does it make a big difference to the taste? Probably not, but then again, it’s a matter of taste and each person has their preference. Best advice is to try both ways and see what you like.


Cheese

Although cheddar cheese is the popular favorite, you can use any type of cheese you wish on your omelette. Some of the more common cheese choices are gruyere, feta and brie. Using a combination of cheese also gives rise to tasty variations of your omelette.


Some Tasty Filling Suggestions

Apart from the cheeses, there are many other filling alternatives you can use. Truth be told, the possibilities are probably endless! To get you started, however, here are a few suggestions:

  • sour cream
  • crisp bacon
  • diced ham
  • sautéed mushrooms 
  • bell peppers 
  • caramelized onions
  • tomatoes
  • jams and jellies
  • toasted almonds
  • finely chopped nuts and berries
  • fresh basil
  • broccoli
  • baby spinach


Resources

http://www.food.com/recipe/basic-omelette-82538
http://www.incredibleegg.org/cooking-school/egg-cookery/make-an-omelet
http://www.taste.com.au/how+to/cooking+tips/articles/1858/how+to+make+an+omelette
http://www.jamieoliver.com/recipes/eggs-recipes/omelette/
http://www.thekitchn.com/how-to-make-a-french-omelette-cooking-lessons-from-the-kitchn-206018

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