How To Make A Perfect Omelette? A Step By Step Guide

Omelettes are a popular breakfast dish but can also make a tasty lunch or dinner. If you are pressed for time and cannot control your hunger. Eggs are the best options to satiate hunger pangs. They can be cooked in different versions and each one is scrumptious. Be it scrambled, boiled, half fried or poached if your pantry has eggs in stock you can make any version.

One of the simplest forms of egg recipes is The Omelette. A perfect omelette is fluffy and golden on the outside. It should be soft and creamy on the inside. Each family has their own version of an omelette. But to make a perfect fluffy egg omelette you need to practice and soon you can create a restaurant-quality omelette at home. There are dozens of regional variations over the world. But each one holds a special place.

Here is how you make a perfect omelette:

Easy Omelette Recipe:

Ingredients

• 2 eggs
• 1 tablespoon clarified butter, or whole butter
• 2 tablespoons whole milk
• 1/8 teaspoon salt, to taste
• 1/8 teaspoon ground black pepper, or white pepper, to taste
• 2 to 3 small mushrooms, sliced and sauteed (or filling of choice), optional
• 1/8 cup grated cheese, optional
• 3 tablespoons fresh herbs, chopped (reserve some for garnish), optional

Method:

• In a glass mixing bowl, crack the eggs and whisk
• Whisk the eggs with a whisker or an electric whisker. Beat them till light and fluffy.
• Add milk to the eggs and season with Black pepper and salt.
• Heat a heavy-bottomed 6- to 8-inch nonstick sauté pan over medium-low heat.
• Add the butter and let it melt.
• Add the eggs and cook till the bottom starts to set
• With a spatula, gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow underneath
• Flip the omelette over. Cook for another few seconds.
• Spoon the filling across the centre of the egg in a straight line.
• Flip the entire omelette and after folding in the ingredients gently transfer the omelette to a plate.
  

  Muttai Kalakki Or Tamil Style Egg Omelette:

• Ingredients

• 2 Eggs
• 2 tbsp Korma Gravy
• 1/4 tsp Black pepper powder
• Salt
• 1 tbsp Coriander leaves

Method

•  Break the eggs into the bowl
• Add salt and korma gravy and mix well.
• Heat oil in a tawa and pour the egg mixture on it.
• Set for 6-7 seconds until the omelette is cooked
• Place the omelette on a plate, garnish it with black pepper and coriander leaves.

 French Omelette:

Ingredients:

• 2 large Salt and pepper
• 2 to 3 tablespoons shredded cheese
•  1/4 to 1/2 cup filling, pre-cooked if necessary (optional)
  2 teaspoons unsalted butter

1. 1. Minced parsley, to garnish (optional)

Method:

1. 1. • Crack both eggs into a mixing bowl.
      • Whisk the eggs until completely combined
      • Season with salt and pepper.
      • Warm the skillet and melt the butter:
      • Pour the eggs into the skillet and tilt the pan so the eggs coat the entire bottom.
      • Drag and push the eggs to form waves:
      • Cook the omelette for 1 to 2 minutes
      • Top with cheese and filling
      • Fold the omelette:
      • Gently slide the omelette onto a plate and garnish with parsley.
      • Serve Hot

Spinach and Italian Cheese Omelette:

Ingredients

1. 1. • 1 egg
      • 1 egg white
      • ¼ teaspoon dried Italian seasoning, crushed
      • A dash of  salt and Cayenne pepper
      • ½ cup lightly packed fresh baby spinach leaves, coarsely chopped
      • 4 cherry tomatoes, halved
      • 3 tablespoons shredded Italian cheese

Method

1. 1. • In a small bowl combine egg, egg white, Italian seasoning, salt and cayenne.
      • Mix until combined but not frothy.
      • Lightly coat an unheated 8-inch nonstick skillet with cooking spray.
      • Add egg mixture to skillet.
      • As the egg starts to set, use a spatula to gently lift edges of set egg white, tilting pan to allow liquid egg white to run under set egg.
      • Continue until the egg is set but still shiny.
      • Arrange spinach, tomatoes and 2 tablespoons of cheese over half of the egg in the skillet.
      • Fold the unfilled half of the egg over the filling.
      • Gently slide the omelette out of the skillet onto a serving plate.
      • Sprinkle with the remaining 1 tablespoon cheese.

Garden-Fresh Omelette:

Ingredients

1. 1. • 1 ⅓ cups coarsely chopped tomatoes, drained
      • 1 cup coarsely chopped, seeded cucumber
      • ½ of a ripe avocado, halved, seeded, peeled and chopped
      • ½ cup coarsely chopped red onion (1 medium)
      • 1 clove garlic, minced
      • 2 tablespoons snipped fresh parsley
      • 2 tablespoons red wine vinegar
      • 1 tablespoon olive oil
      • 2 eggs
      • 1 ½ cups refrigerated or frozen egg product, thawed
      • ¼ cup water
      • 1 teaspoon fresh oregano or dried oregano
      • ¼ teaspoon salt
      • ¼ teaspoon ground black pepper
      • ⅛ teaspoon crushed red pepper
      • ¼ cup crumbled reduced-fat feta cheese

Method:

For salsa, in a medium bowl stir together tomatoes, cucumber, avocado, onion, garlic, parsley, vinegar and 1 teaspoon of the oil. Set aside

1. 1. • In a medium bowl, whisk together eggs, egg product, water, oregano, salt, black pepper and crushed red pepper.
      • Heat 1/2 teaspoon of the remaining oil over medium heat.
      • Add 1/2 cup of the egg mixture to the skillet.
      • Stir eggs with a spatula until the mixture resembles cooked egg pieces surrounded by liquid.
      • Stop stirring, but continue cooking until the egg is set.
      • Spoon 1/3 cup of the salsa over one side of the cooked egg mixture.
      • Remove from skillet; fold omelette over the filling.
      • Repeat to make four omelettes total.
      • Sprinkle each omelette with 1 tablespoon of feta cheese.

Spanish Omelette with Nachos:

Ingredients

1. 1. • 1 spoon chopped Onion
      • 1 spoon chopped Green pepper
      • 3 Garlic cloves
      • 1 spoon chopped Green onion scallions
      • 1 Tbsp Yellow and red paprika
      • 1 Tbsp Potato (boiled and diced)
      • 3 Eggs
      • Pepper and salt
      • 1 Tbsp Guacamole
      • 1 Tbsp Sour cream
      • 10 Nos Nachos

Method

1. 1. • Heat the frying pan first.
      • Fry the onion, green pepper and garlic.
      • Add a little pepper and salt.
      • Set the vegetables aside.
      • Add diced potato and put it in the pan
      • add the eggs on top.
      • Add the vegetables on top, like adding pizza toppings
      • Add pepper, tomato ketchup and Tabasco.
      • Cover with Parmesan cheese.
      • Cover with a lid and cook on the slow burner till cheese melts.
      • Top Nacho’s with your hands and decorate with, guacamole & sour cream
      • Serve it Hot

Mushroom & Mixed Herb Omelette:

Ingredients

1. 1. • 40g butter
      • 200g button mushrooms, sliced
      • 1 garlic clove, crushed
      • 2 tsp finely chopped fresh tarragon
      • 2 tbsp finely chopped fresh flat-leaf parsley leaves
      • 1 tsp finely grated lemon rind
      • 4 eggs
      • 50g fresh ricotta, crumbled

Method:

1. 1. • Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat.
      • Add mushrooms.
      • Cook for 2 to 3 minutes or until just tender.
      • Add garlic, tarragon, parsley and lemon rind.
      • Cook for 1 minute or until fragrant.
      • Transfer to a bowl. Cover to keep warm. Wipe pan clean.
      • Whisk eggs in a bowl.
      • Melt half the remaining butter in a  pan over medium-high heat until hot.
      • Reduce heat to medium-low.
      • Add half the egg, tilting the pan so eggs cover the base.
      • Cook for 3 to 4 minutes or until egg is set and underside golden.
      • Sprinkle half the ricotta over half of the omelette.
      • Spoon, half the mushroom mixture over the ricotta.
      • Season with salt and pepper.
      • Fold omelette with filling.
      • Serve Hot on a plate.

Tips  for a perfect omelette:

1.Choose the right pan. Any nonstick pan between 6 inches and 10 inches in diameter will do.

2.Use a heat-resistant silicone spatula because it won’t melt or scratch the pan’s nonstick coating.

3.Cook the omelette until it looks just underdone.

4.The bottom should be firm and set, but the top should still look a little wet.

5.Cooking an omelette on high heat may result in rubbery, overcooked eggs.

6.Prepare your fillings before you start to beat the egg.

 Popular Fillings:

1. 1. • The most popular fillings are grated cheese, sautéed mushrooms, diced sautéed
      • Also onions, chopped cooked bacon, and diced ham.
      • Fresh, chopped herbs
      • Avocado, spinach, tomato, or potatoes
      • Also Feta and goat cheeses.

Also Read: How To Use Eggs: Scrambled Egg To Korean Rolls- Five Delicious Recipes