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How the hell do you make a egg omlet?

Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.

I recommend one of those split pans for omelettes - very easy to use.
 
Originally posted by: sixone
Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.

I recommend one of those split pans for omelettes - very easy to use.
Click to expand...

Only thing that i would change is add the cheese before you take it off the stove. only add it to 2/3 of the omlette though.
 
The easiest way to do it is to turn on the broiler just before you pour the eggs in your skillet. Once the bottom is cooked pretty good, throw it underneath the broiler and let the top cook up. Just before the liquid part of the egg is totally cooked, throw your cheese, mushrooms, etc. on top and put it back under the broiler until the cheese melts real good. Take it out, flip it in half and slide it onto a plate. Using the broiler is good for rookie omlette bitches like yourself, but us pros do it the right way. 😉
 
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.

Basically, you get a couple of eggs (1-3 is best), crack them in a bowl or something, wisk/stir them until the yolk is broken up and mostly blended with the white.

Put a skillet on the stove under LOW heat with a small bit of butter/margarine in it and rotate the skillet until it is melted and coating the bottom. (you can use cooking spray, it will work fine, but won't taste as good.) Crank the heat up to MED/HIGH (the setting in between medium and high, not medium or high.) and pour your egg in.

Let it sit. Use a fork to pop any air bubbles that may form. Rotate the skillet to fill in the holes that are left behind from the bubbles. If you use a spatula to move the egg, you are likely to rip the omlette or make it very thin in parts. Shake the skillet around a bit once it starts cooking so that uncooked amounts of egg don't gather in one area.

When the egg seems to be mostly cooked and only a few wet looking spots are left, flip it with the largest spatula you can find. Slide it under slowly so you don't rip it.

Reduce to LOW heat again, an immediately add your ingredients to one side of the omlette and fold. Let it remain there for about 30-60 seconds to allow the ingredients to warm up a bit, because cold ingredients are gross.

Serve, enjoy!
 
Originally posted by: Injury
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.

Basically, you get a couple of eggs (1-3 is best), crack them in a bowl or something, wisk/stir them until the yolk is broken up and mostly blended with the white.

Put a skillet on the stove under LOW heat with a small bit of butter/margarine in it and rotate the skillet until it is melted and coating the bottom. (you can use cooking spray, it will work fine, but won't taste as good.) Crank the heat up to MED/HIGH (the setting in between medium and high, not medium or high.) and pour your egg in.

Let it sit. Use a fork to pop any air bubbles that may form. Rotate the skillet to fill in the holes that are left behind from the bubbles. If you use a spatula to move the egg, you are likely to rip the omlette or make it very thin in parts. Shake the skillet around a bit once it starts cooking so that uncooked amounts of egg don't gather in one area.

When the egg seems to be mostly cooked and only a few wet looking spots are left, flip it with the largest spatula you can find. Slide it under slowly so you don't rip it.

Reduce to LOW heat again, an immediately add your ingredients to one side of the omlette and fold. Let it remain there for about 30-60 seconds to allow the ingredients to warm up a bit, because cold ingredients are gross.

Serve, enjoy!
Click to expand...

SCREW THAT

Here is what I did...

Excessive amount of butter on the pan... Maxium temperature setting

Smash eggs into pan, eat bits of eggshells...added texture

Flip the goey mass

Add crap on the other part

grab one end and make it like a taco over the stuff inside....

DONE! 😛
 
Originally posted by: LolaWiz
Originally posted by: sixone
Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.

I recommend one of those split pans for omelettes - very easy to use.
Click to expand...

Only thing that i would change is add the cheese before you take it off the stove. only add it to 2/3 of the omlette though.
Click to expand...

Add bacon and/or sausage, onion and tomato, top with hollandaise sauce and a little tabasco. Yummy omlet goodness.
 
This is better, I call it CaliforniaLove.

Cut up coneca sausage into little bits. Cook until done.
Cut up potatoe(s) into little bits. Remove the done sauage, lay on paper towel.
Save some greease from sauage for the potatoes, put in potatoes.
Now as they cook, scramble up 3or4 eggs in bowl.
Once the potatoes done, add done sauage, then pour eggs in all over.

It will mold together. Season to taste.

This stuff is FIRE!!! And its all together, one plate meal. 🙂

Enjoy.
 
lol, I'd just cook eggs and meat and cheese in a pan. Can't really get much more simple than that.
 
ok i didn't read any of the other replies but here's how i do it:

- crack 2 eggs into a bowl
- beat
- add ingredients to your liking
- pour it all in a pan @ medium heat - spray some Pam in there for kicks beforehand
- cook it
- eat it
- smile
- laugh
- do backflips
 
Originally posted by: blazerazor
This is better, I call it CaliforniaLove.

Cut up coneca sausage into little bits. Cook until done.
Cut up potatoe(s) into little bits. Remove the done sauage, lay on paper towel.
Save some greease from sauage for the potatoes, put in potatoes.
Now as they cook, scramble up 3or4 eggs in bowl.
Once the potatoes done, add done sauage, then pour eggs in all over.

It will mold together. Season to taste.

This stuff is FIRE!!! And its all together, one plate meal. 🙂

Enjoy.
Click to expand...



^ My prefered method and what I did last night.

The egg mix had a little salt, pepper and chilli powder added. Used Mushrooms and ham, topped with cheese and grilled to finish with a splash of Worcestershire sauce.

😛
 
Originally posted by: logic1485
Omelettes are easy, HTF do you make scrambled eggs? How do you scramble those bastards?
Click to expand...

Grab a rubber spoon or a spatula or something... pour the beat eggs into a skillet, as it starts to heat up, drag the spoon/spatula from one side of the skillet to the other, dragging along the bottom. Rotate around dragging from one side to the other. You'll pull up all the cooked egg when you do this and it will start to get lumpy. Keep doing this until the eggs appear a bit dry. Careful with how much milk you add, milk makes them fluffier, but they also get a little more moist and soggy.
 
Originally posted by: sixone
Crack the eggs into a bowl, add a LITTLE bit of water and a LITTLE bit of milk, then mix. The milk will help hold the egg together. Then pour the mix into your pan. Don't stir, just pop the bubbles so they don't explode. When the egg is cooked, remove from direct heat, then add cheese, and fold. As the cheese melts, it will hold the folded side over. Give it a minute or two before you try to take it out of the pan.

I recommend one of those split pans for omelettes - very easy to use.
Click to expand...
Sounds like a fine method, but I do it a little differently:

Crack 3 room temperature eggs (cook faster and better if not cold) into a bowl and mix with a fork or whisk. (you can add some cilantro and/or hot sauce if you are in the mood). Melt a pat of butter in a pre-heated non-stick saucepan on medium heat and add eggs. Shake the pan with one hand and stir with a rubber or plastic spatula for 5-10 seconds. Use spatula to round out the edges. Add ingredients (ham & cheese for example) to one side off the omelette. Let it sit for about 30 seconds or until the top of the egg is just about hard. Remove pan from heat and slide omelette onto your plate and use the pan to fold it as you dump it out.

Add salt and butter to taste and enjoy.

 
Originally posted by: Injury
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.
Click to expand...
When you don't use milk, they usually end up too dried out. I want them fluffy. Maybe I'm cooking too long, but am always afraid of eating undercooked food.

I drink soy milk instead of cows milk and I dont think it works for frying eggs like cows milk. Any tips?

Oh, what's a split pan?
 
Originally posted by: Slickone
Maybe I'm cooking too long, but am always afraid of eating undercooked food.
Click to expand...
Nowadays, eggs - especially organic eggs - are unlikely to carry salmonella. This is good for me, as I like my yolks soft and my omelletes still "damp". I would not worry about undercooking your eggs unless you have had them for months...

If you like them "hard", then as soon as they look dry, then they are done.

 
3 x eggs in bowl.
Mix w/ a little milk.
Add salt + pepper, maybe some parsely, maybe some small chunks of ham.
Whisk loads.
Heat pan, add a little butter.
Add mixture.
Grate cheese.
Wait till base is pretty solid but top of omelete is still runny.
Put copious grated cheese over the top.
Fold the omelete, cook for a little longer and flip over to cook what is now the topside.
Eat.
Lean back and enjoy life for a moment.
 
Originally posted by: Slickone
Originally posted by: Injury
When I make omlettes I prefer to NOT use milk or any other liquid. It makes the omlette too fluffy and a bit les tasteful. It also makes it easier to break.
Click to expand...
When you don't use milk, they usually end up too dried out. I want them fluffy. Maybe I'm cooking too long, but am always afraid of eating undercooked food.

I drink soy milk instead of cows milk and I dont think it works for frying eggs like cows milk. Any tips?

Oh, what's a split pan?
Click to expand...

Soy milk probably won't take because it doesn't have the colloids. Not a soy milk drinker, but I do know that skim milk doesn't usually work. I don't know of any easy replacement for milk. If you aren't lactose intolerant, maybe try adding a little bit of milk-based cheese, like kraft singles or something? Try lowering the heat or lining the pan with a little bit of butter like you would an omlette, too.

A split pan is basically the cheaters way of making an omlette. It's a pan divided into to halves where you cook a bit of egg in each side, throw the ingredients on top, then the pan will fold to put the top on the bottom. I'm not a fan of these because it seems like all the stuff inside falls out when you eat it... and it takes skill that you can taste when you can fold an omlette.
 
Put two eggs into a mixing cup or a small bowl and whisk them with a fork.
Add a little milk, salt+pepper, and any other spaces you may want.
Whisk it again.
Pour the mixture into a pan. (You want a fairly low heat - otherwise the eggs will burn.)

When the eggs are no longer runny, add cheese and whatever else you like. Fold it in half and give it a few seconds for the cheese to melt and you're done.

Dave
 
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