What is the best technique for cooking an omelet…?

10 Comments

1. Apples to Apples says:

   July 31, 2010 at 9:39 am

   I think the trick to cooking an omelet that is not runny is to cook it on both sides. When it is just done on one side flip it then add your fillings and fold it over. It’s not hard, it just takes a couple of minutes longer to do it the right way.
2. Mike says:

   July 31, 2010 at 9:39 am

   I like the going out and buying one method, but then I’m a rubbish cook when not grilling.
3. Erin says:

   July 31, 2010 at 9:39 am

   Okay #1 buy a non stick skillet with a 9 in. diameter pan. Then crack your eggs in a bowl, mix. Prepare all your mixins, by cutting them up small. Sautee them prior in the skillet, and remove to a small bowl. The key is not to over load your omellet or it wil ake forever and to put your fillin in last minute. Add a small pat of butter tot he skillet, add eggs, Stir eggs then let sit until the outter edges are just cooked, flip the entire egg mixture over free handed or with a flipper. Dump the filling, and add your cheese, cook the bottom of the omellete and flip the omelet in half, cokok until cheese melts and flip out onto plate. Yum!
4. chris w says:

   July 31, 2010 at 9:39 am

   Here is directions, pictures and tips.

   http://www.pineapple-girl.com/omelet.htm
5. that one girl says:

   July 31, 2010 at 9:39 am

   Pour the eggs on the skillet, let it cook a little, then put you insides in the middle of the half cooked egg. when it’s almost done, flip up the sides and then flip the entire omelet over. Let it cook a little longer. Then eat.
6. my_iq_135 says:

   July 31, 2010 at 9:39 am

   Whip two or three eggs up real good (no milk or cream.) Then get your pan ready by spraying it with no stick spray and pour on about 2 tablespoons of olive oil. Turn on the heat to get it hot. Turn the heat
   Let the eggs ooze into the pan and let them start to cook. Pick up the pan and get most of the uncooked eggs to one side, this is where you put your ingredients into the omelet. Them with a wide spatula flip the other (cooked) side over the top of the less cooked side. Let the whole omelet cook about 3 or 4 more minutes then take it out and enjoy.
7. zerothworld1 says:

   July 31, 2010 at 9:39 am

   Some people prefer omelets made with egg yolks and egg whites separated, beaten separately, then folded together. Others prefer the whole egg to be beaten lightly. Beating separately produces fluffier, but drier, omelet. Try both approaches and see which you prefer.
   If you separate the yolks and whites, then beat the whites until soft peaks, but not too stiff and dry, then fold in the beaten yolks. If you don’t separate them, then just lightly beat whole eggs with wire whisk and add about a Tbl of water for 4 eggs. Preheat oven to 400F.
   Put some oil in omelet pan which is over-proof (i.e. you can put it in the oven under the broiler). Heat omelet pan on stove over medium to medium-high heat, then pour in the egg mixture. Cook omelet, moving pan and rocking it occasionally to cook evenly.When it has firmed up sufficiently, you can lift an edge and check underneath for doneness. Should be golden brown. Be careful not to burn. Turn oven to broiler. Place omelet pan under the broiler and cook for about a minute or two, being careful not to burn. Remove from over with mitts. Add cheese, salsa, sauteed onions, sauteed red bell peppers, or whatever you like to the top of omelet, on one half. Return to oven for about a minute to allow cheese to melt. Remove from oven. With spatula or pancake turner, fold the omelet in two. Serve
8. Nadine says:

   July 31, 2010 at 9:39 am

   Baby Spinach Omelet
   INGREDIENTS
   2 eggs
   1 cup torn baby spinach leaves
   1 1/2 tablespoons grated Parmesan cheese
   1/4 teaspoon onion powder
   1/8 teaspoon ground nutmeg
   salt and pepper to taste
   DIRECTIONS
   In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
   In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
9. Common_Sense2 says:

   July 31, 2010 at 9:39 am

   once you put the eggs in the buttered pan, make sure you spread the eggs all around the pan and let the eggs set (cook& get firm) around the edges on mrdium heat.
   then lower your heat to low and let the middle of the eggs cook. once the eggs turn the light yellow color in the middle and get firm, add in your meats/veggies/cheese to one side of the omelet. make sure your omelet isn’t sticking to the skillet.
   once you see the cheese melting or your filling is getting hot, fold the untopped half of the omelet to make a half moon shape.
   set it on a plate and enjoy.
10. Hellen Jenab says:

    August 1, 2010 at 11:44 am

    It’s easy to create your own healthy and fluffy homemade Denny’s flapjacks with this easy-to-follow Denny’s pancake formula with healthy ingredients, such as Graham Flour and Canola, served with a dollop of cream cheese and unadulterated maple syrup or dearest , or create your own healthy flapjack toppings.