How To Make The Perfect Omelet
Instructions
Step 1: What You Will Need to Make an Omelet
A stove
A non-stick skillet, size dependant on the number of eggs in your omelet
spatula for working the eggs
A fork or egg beater to whisk the eggs
A bowl for mixing the eggs
Oil (canola or olive), cooking spray (PAM) or butter
3 eggs are the preferred amount
Milk is optional
Ingredients to fill your omelet, such as Cheese, ham, onion, tomato, bell peppers, sausage, bacon and mushroom are popular.
Ingredients that are placed on top of the omelet once it has been cooked, such as salsa, avocado, sour cream and cilantro.
Step 2: Preparing the Omelet Ingredients
Have all of your ingredients ready before you turn on the stove. This will make cooking your omelet much easier.
Break the eggs and place them in your bowl. Add milk, if desired, to make the eggs fluffy.
Take your fork or egg beater and whisk the eggs until the yolk has been broken.
For a fluffier omelet, whisk the eggs longer than usual. The more you whisk the eggs, the more air gets in them. The more air you have in your eggs, the fluffier they will be.
Grate your cheese.
Cut up all of your vegetables and prepare any meat you will be putting in your omelet.
Step 3: Start Cooking the Omelet
There are two basic philosophies when it comes to cooking an omelet. One is the 'flip', while the other utilizes the 'fold'. The first eight steps are virtually the same; then they branch out.
Turn on the stove to medium/high.
Coat the skillet with either the oil, spray or butter and place onto the stove.
Wait for the skillet to get hot and add any vegetables/meat. This is a must if you plan on using the 'flip' technique. If you plan on doing the 'fold' method you can pre-cook your meat and veggies or you can add them in prior to the fold.
Use your spatula to help stir the ingredients. You won't have to do this for long because they will still be cooking once you add your egg.
After a minute or so, add the egg.
With your spatula, push the egg from the outer edge of the skillet toward the center. This allows the runny egg on top to spread out to open skillet space and cook.
You can also tilt the pan so that the egg runs to open areas.
Continue to do this until the egg starts to turn white and the edges get a little crispy.
Now you need to decide whether to use the "flip" technique or the "fold" technique.
