MaxDepth
Diamond Member
- Jun 12, 2001
- 8,757
- 43
- 91
Water for eggs is a misconception. It actually makes them tougher.
America's Test kitchen Free 14 day trial period for past shows and recipes.
America's Test kitchen Free 14 day trial period for past shows and recipes.
fustercluck
Diamond Member
- Dec 29, 2002
- 7,402
- 0
- 71
I stumbled upon this link a month ago or so: How to Make and Omlette in a Ziplock Bag.
I haven't tried it. I never make omelets. That method involves boiling, which i don't like to do. Also, after the guy in the video was done making it, it didn't look too good
I haven't tried it. I never make omelets. That method involves boiling, which i don't like to do. Also, after the guy in the video was done making it, it didn't look too good
One of my sisters is a published food author. She gave me another way to get fluffy omelets is to add a little baking powder to the eggs.
Please excuse me for bragging about my sis.
Please excuse me for bragging about my sis.
Scarpozzi
Lifer
- Jun 13, 2000
- 26,389
- 1,778
- 126
Another tip is to have a good omelet pan. (Calphalon makes great ones) Plus, make sure you have the heat just right. If you have it too hot, you'll end up with an over-browned outside. Gas stovetops beat electric ones when it comes to making omelets...even heat is the key.
-Scar
-Scar
ViviTheMage
Lifer
eplebnista
Lifer
- Dec 3, 2001
- 24,123
- 36
- 91
Originally posted by: Harvey
One of my sisters is a published food author. She gave me another way to get fluffy omelets is to add a little baking powder to the eggs.
Please excuse me for bragging about my sis.
You're excused!
- Feb 14, 2004
- 48,654
- 5,419
- 136
Originally posted by: Harvey
One of my sisters is a published food author. She gave me another way to get fluffy omelets is to add a little baking powder to the eggs.
Please excuse me for bragging about my sis.
Did she say how much baking powder? I'll give it a try!
Fritzo
Lifer
- Jan 3, 2001
- 41,908
- 2,141
- 126
Milk is optional. I use a bit more than you do. An 8-10" thick bottomed shallow pan is traditional. You want the pan to get medium-high hot, then melt about 1 tbs of butter (olive oil can be used as well. Veggie oils and shortening don't work as well).
The secret to a fluffy omelet is getting air into the mixture. You don't need a blender- a wire whisk works well. Beat the eggs, then let them sit for 5-10 minutes to warm up. When they lose their chill, they'll hold more air and then you can whip them up again. The more bubbles you make the better.
You need to make omelets in a sequence:
-Melt butter-heat oil (be sure to get sides of pan).
-Butter is ready when a drop of water sizzles. Be careful that your pan isn't TOO hot- the butter will turn brown!
- Add fillings to the pan and sauté them for a minute or so. Meats and veggies should be chopped. Onions and green peppers need a little more time than ham or bacon, so add accordingly.
- Add eggs to the pan, then use a spatula to break bubbles/fill in bare spots. Your nearly done when the eggs are semi-runny but have a solid base. At this point add your cheese to 1/2 of the omelet.
- Flip the omelet in half with your spatula. The bottom should look a bit browned. Cover the pan for a few seconds, then the tricky part: uncover and flip! Omelet flipping takes practice- start small!
-Cover for a few more moments and serve. I've made hundreds of these in a hotel in my catering days!
The secret to a fluffy omelet is getting air into the mixture. You don't need a blender- a wire whisk works well. Beat the eggs, then let them sit for 5-10 minutes to warm up. When they lose their chill, they'll hold more air and then you can whip them up again. The more bubbles you make the better.
You need to make omelets in a sequence:
-Melt butter-heat oil (be sure to get sides of pan).
-Butter is ready when a drop of water sizzles. Be careful that your pan isn't TOO hot- the butter will turn brown!
- Add fillings to the pan and sauté them for a minute or so. Meats and veggies should be chopped. Onions and green peppers need a little more time than ham or bacon, so add accordingly.
- Add eggs to the pan, then use a spatula to break bubbles/fill in bare spots. Your nearly done when the eggs are semi-runny but have a solid base. At this point add your cheese to 1/2 of the omelet.
- Flip the omelet in half with your spatula. The bottom should look a bit browned. Cover the pan for a few seconds, then the tricky part: uncover and flip! Omelet flipping takes practice- start small!
-Cover for a few more moments and serve. I've made hundreds of these in a hotel in my catering days!
Originally posted by: Harvey
One of my sisters is a published food author. She gave me another way to get fluffy omelets is to add a little baking powder to the eggs.
Please excuse me for bragging about my sis.
I was reading through the thread to see if this had been suggested yet.
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