Always make scrambled eggs? Do you struggle to make a great omelet? Omelets are easier once you know a few tricks. Any type of omelet is made the same way whether it is cheese, spinach, mushroom, onion, or all of the above. Do be careful the fillings of vegetables is not more then the egg or it will not hold together.
A few tricks to making a perfect omelet are:
- Do not over crowd the pan with eggs. If there are to many eggs the omelet will not cook properly, there will either be burnt eggs or scrambled eggs.
- Low heat, this may be the most important part. The omelet needs to slowly heat in order to be fluffy.
- When to add filling is important especially if it is vegetables. Don't add the filling until the egg is at least half way cooked, preferably shortly before the egg needs to be flipped.
- Cook the fillings first if vegetables. The mushrooms, onions, or peppers need to be sauted first and added in, the spinach can be raw. If the others are not cooked first the flavor and texture will be off.
- Mix the eggs before entering the pan. Make the eggs as if you were going to scramble them in a bowl adding preferred seasonings.
- Season make sure to season throughout with salt and pepper, as well as any additional seasoning you may want.
- Do not stir the eggs traditional omelets are stirred with a fork being careful not stir the bottom of the eggs. If you are comfortable with this that is great. It can be done with out as well. Those not as familiar with making french style eggs do not touch them with the exception of pushing the sides down a little.
- Use butter to keep from sticking the butter will not only keep the omelet from sticking but add flavor as well. Those that are wanting a healthier option may use oil or a nonstick pan will work as well.
- Flipping omelet is probably something most people are afraid of. Take a spatula and run it around the edge of the omelet. Lightly move the pan back and forth the omelet should slid with the pan. If the omelet does not slid it is not ready yet. Once it has released from the pan and moved easily as a whole it is ready to flip. Simply tip the pan till it is on the edge, using your spatula fold the omelet in. Turn the omelet in the pan so the other side is toward the edge and repeat. Flip the omelet upside down on a plate it will be a great french looking omelet. You can also fold the omelet in half the same way.
Enjoy the omelet, often times they are great with a little paprika, mushrooms, spinach, and cheese and of course salt and pepper.
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