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You may have heard that the true test of a cook is whether or not they can make a good basic omelette. Fortunately, as long as you follow a few simple guidelines, you can easily whip up an inexpensive, filling dish that tastes like a pro made it. Fold your omelette in half for a traditional option or roll it up it for a softer, French-style dish. Feel free to customize your basic omelette by adding your favorite fillings just before you fold or roll it.
Ingredients
- 2 to 3 eggs
- 1 teaspoon (4.9 ml) of oil, such as vegetable, sunflower, canola, or olive oil
- 1 teaspoon (4 g) of butter
- Salt and pepper to taste
Makes 1 omelette
- 3 large eggs
- Salt and pepper to taste
- 1 tablespoon (14 g) of unsalted butter, plus more for serving
- 1 tablespoon (3 g) of chopped fresh herbs, such as chives, tarragon, or parsley, optional
Makes 1 omelette
Steps
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Whisk 2 or 3 eggs with salt and pepper. Crack as many eggs as you'd like into a small bowl or dish. Then, sprinkle in salt and pepper according to your taste. Take a whisk or a fork and beat the eggs until the mixture is a uniform yellow color. Whisk for at least 10 seconds so the omelette is consistent in texture. [1] X Research source
- You could also flavor the omelet with dry seasonings of your choice. Sprinkle a little curry powder or cajun seasoning, for instance.
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Melt 1 teaspoon (4.9 ml) of oil and 1 teaspoon (4 g) of butter in a skillet. Set an 8 or 9 in (20 or 23 cm) nonstick skillet on the stove and turn the burner to medium-low. Put 1 teaspoon (4.9 ml) of oil and 1 teaspoon (4 g) of butter into the pan so they melt and coat the bottom of the skillet. [2] X Research source
- Use your favorite oil, such as vegetable, sunflower, canola, or olive oil.
- The oil prevents the butter from burning in the skillet. If you prefer, you could use all butter or all oil instead.
Tip: If you're trying to cut calories, spray the skillet with nonstick cooking spray instead of using the oil and butter.
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Pour the beaten eggs into the pan. Once the skillet is hot and the butter is foaming, slowly pour the beaten eggs into it. Hold the handle and slowly tilt the pan until the egg mixture coats the entire surface of the skillet. [3] X Research source- Keep the burner at medium-low heat so the omelette cooks evenly. If the burner is up too high, the omelette will become rubbery.
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Cook the omelette and tilt the pan mixture until the omelette's almost set. Leave the eggs to cook for about 20 seconds before stirring the edges of the skillet with a rubber spatula. Scoot the curds along the edges towards the center of the skillet. Then, tilt the skillet so the egg mixture runs to the empty edges of the skillet. [4] X Research source
- Cook the omelette until it's set, but still slightly glossy on top. This should take about 1 minute.
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Add your choice of fillings if you want to make a heartier omelette. Although you don't need to add any fillings to a basic omelette, it's easy to customize one. Sprinkle about 1/3 cup (78 g) of fillings over 1/2 of the omelette. You could use: [5] X Research source
- Shredded cheese, such as cheddar, monterey jack, or colby jack
- Sautéed vegetables, such as mushrooms, bell peppers, or onions
- Diced cooked meat, such as ham, sausage, chorizo, or bacon
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Turn off the burner and fold the omelette in half. Take a rubber spatula and gently lift up the edges of the omelette on 1 side. Then, slide the spatula under the omelette and lift 1/2 of the omelette over to the other side. Slide the omelette onto a serving plate and enjoy it while it's hot. [6] X Research source
- Although the omelette has the best texture immediately after cooking, you can refrigerate leftovers in an airtight container for up to 3 days.
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Beat 3 eggs in a bowl with salt and pepper. Crack 3 large eggs into a bowl and use a whisk or fork to beat the eggs. Keep beating until the yolks are incorporated into the whites and the eggs are a uniform yellow color. Whisk for at least 10 seconds to ensure that the omelette has a consistent texture and color. [7] X Research source
- Avoid beating the eggs until they become foamy or they won't cook evenly.
Tip: To make a classic French omelette, add 1 tablespoon (14.8 ml) (3 g) of finely chopped fresh herbs, such as chives, tarragon, or parsley to the beaten eggs.
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Melt 1 tablespoon (14 g) of butter in a nonstick skillet over medium-high heat. Set an 8 in (20 cm) nonstick skillet on the stove and put 1 tablespoon (14.8 ml) (14 g) of unsalted butter into it. Turn the burner to medium-high and tilt the pan a little so the butter coats the skillet as it melts. [8] X Research source
- You could also use a seasoned carbon steel pan.
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Pour the eggs into the skillet and stir them until they're softly set. Slowly pour the eggs into the hot skillet and begin shaking the pan gently to keep the eggs moving. Use a spatula or chopsticks to stir the eggs in the skillet for about 1 minute. This breaks up the curds so you get a smoother, softer omelette. [9] X Research source
- Ensure that you stir the edges of the omelette since these usually cook faster than the eggs in the center of the skillet.
- Although you can add fillings, keep them to a minimum so the omelette is easy to roll.
Tip: If you want to fill the omelette with cheese, sprinkle about 2 tablespoons (14 g) of shredded cheese, such as cheddar or mozzarella, across the entire omelette.
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Roll the omelette over itself by 1 inch (2.5 cm) intervals. The omelette will probably crack if you try to roll it tightly. Instead, take a spatula and loosen the edges of the omelette. Tilt the handle of the skillet up while you lift the closest edge of the omelette up. Roll it towards the center of the omelette away from the handle. Keep lifting and rolling about 1 inch (2.5 cm) of the omelette until you've rolled it to the side of the skillet that's opposite from the handle. [10] X Research source
- If you're struggling to roll the omelette with the spatula, try using chopsticks for greater control.
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Slide the rolled omelette onto a plate so the seam is facing down. Bring your serving plate over to the skillet. Slowly tilt the skillet up and over the plate so the rolled omelette lands on the plate seam-side down. [11] X Research source
- Serve the omelette while it's hot. You could garnish it with more fresh herbs if you like.
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Community Q&A
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QuestionHow do restaurants make their omelettes so fluffy?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerAdding milk will help fluff up your omelette, as will whipping your eggs. You can even separate a couple of the eggs and beat the whites until they form soft peaks. Adding a pinch of baking soda before you put the eggs in the pan will also help them rise a little.
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QuestionHow many eggs go into an omelette?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerTypically, an omelette has 2-4 eggs in it. If you try to use more than 5, it might become too big and difficult to handle during the cooking process.
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QuestionWhat are the 4 types of omelettes?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff Answer4 of the most common types are American style, French style, frittata, and souffle. American, French, and souffle omelets are all folded or rolled over, while the frittata is served more like a quiche. American omelets tend to be more thoroughly cooked than their European counterparts, and are usually folded in half rather than neatly rolled. Souffle omelettes are extra fluffy because the eggs are thoroughly beaten. French omelettes are very thin and neatly rolled, like crepes.
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Tips
- To make an omelette for a few people, choose the folded omelette and stuff it with your favorite fillings, such as mushrooms , cheese , or ham and cheese.Thanks
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Things You'll Need
Folded Diner-Style Omelette
- Measuring spoons
- Small bowl
- Whisk or fork
- 8 or 9 in (20 or 23 cm) nonstick skillet
- Spatula
- Serving plate
French-Style Rolled Omelette
- Bowl
- Whisk or fork
- 8 or 9 in (20 or 23 cm) nonstick skillet
- Spatula
- Serving plate
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Linda McNally .
References
- ↑ https://www.bbcgoodfood.com/recipes/basic-omelette
- ↑ https://www.bbcgoodfood.com/recipes/basic-omelette
- ↑ https://www.bbcgoodfood.com/recipes/basic-omelette
- ↑ https://www.bbcgoodfood.com/recipes/basic-omelette
- ↑ https://www.bbcgoodfood.com/recipes/basic-omelette
- ↑ https://www.bbcgoodfood.com/recipes/basic-omelette
- ↑ https://youtu.be/X1XoCQm5JSQ?t=221
- ↑ https://youtu.be/X1XoCQm5JSQ?t=214
- ↑ https://www.foodandwine.com/cooking-techniques/how-make-french-rolled-omelet
About This Article
Article Summary
X
A basic diner-style omelette can be an easy and nutritious meal for any time of the day. All you’ll need is a few eggs, oil, and butter. You can also add fresh herbs, like chives, tarragon, or parsley for extra flavor. Start by melting 1 teaspoon each of oil and butter in a skillet over medium heat. Whisk 2 or 3 eggs in a bowl and add salt and pepper to your taste. Once you’ve seasoned the beaten eggs, pour them into the skillet. After about 20 seconds, lift the edges with a spatula to make sure the omelette doesn’t stick to the pan. Cook it for about a minute or until it’s firm but still glossy on top. To serve your omelette, fold it in half and add any fillings of your choice, such as cheese, sautéed vegetables, and cooked meat. For more tips, including how to roll a French-style omelette, read on!
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Reader Success Stories
- "So great. It is so tasty and sweet. I think it will be better if I eat it with some vegetables. Thank you so much!"
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"So great. It is so tasty and sweet. I think it will be better if I eat it with some vegetables. Thank you so much!"
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"I loved it and it is super easy to make. Thanks."
