Help! The secret to a fluffy omelet.

[Alan]

I love omelets, but I can't get the eggs right, meaning fluffy, to save my life. I like a three egg omelet. Any help on fluffy omelets, tired of hard fried eggs mixed in with ham, cheese, onions and what ever. How do you make the eggs light and fluffy?

Thanks,
Alan

[hooknline]

Milk. And lots of beating them introducing as much air as you can.

[JSCATTLE]

Milk. And lots of beating them introducing as much air as you can.

Yep

[slick4591]

I agree, air. A hand blender works wonders.

[3waycross]

Alan take the eggs out at least 2 hours before you are going to cook.

Break them into a bowl and with a fork or whisk gently beat them just till they are mixed. You should still be able to see some whites.

Then pour them into a skillet over medium heat and swirl the skillet as they cook to build volume in layers. I even lift them a bit as I do this.

Flip the whole thing once and then add your WARM ingredients and fold it over.

That's pretty much the classic way to make a omlet!

[Alan]

Alan take the eggs out at least 2 hours before you are going to cook.

Break them into a bowl and with a fork or whisk gently beat them just till they are mixed. You should still be able to see some whites.

Then pour them into a skillet over medium heat and swirl the skillet as they cook to build volume in layers. I even lift them a bit as I do this.

Flip the whole thing once and then add your WARM ingredients and fold it over.

That's pretty much the classic way to make a omlet!

Thanks 3way, I have beat (or whisked) the shyt out of my eggs, mixed with milk in the past, no help. I'll try turning the heat to medium and swirling to build layers. I'm doing an omelet tonight and the eggs were laid today, washed and on the counter. We'll see, you don't add milk?

Thanks,
Alan

[3waycross]

Alan take the eggs out at least 2 hours before you are going to cook.

Break them into a bowl and with a fork or whisk gently beat them just till they are mixed. You should still be able to see some whites.

Then pour them into a skillet over medium heat and swirl the skillet as they cook to build volume in layers. I even lift them a bit as I do this.

Flip the whole thing once and then add your WARM ingredients and fold it over.

That's pretty much the classic way to make a omlet!

Thanks 3way, I have beat (or whisked) the shyt out of my eggs, mixed with milk in the past, no help. I'll try turning the heat to medium and swirling to build layers. I'm doing an omelet tonight and the eggs were laid today, washed and on the counter. We'll see, you don't add milk?


No milk. Just some butter in the skillet. Cook it easy and build the volume. If those eggs have never been in the fridge they should make a killer omlet!
Thanks,Alan

[Alan]

Thanks, we'll let you know how it turns out.

[Alan]

Pretty good omelet, not perfect but the best I made. So, thanks time to practice and hone, I have some thoughts to make it better.

Thanks,
Alan

[3waycross]

[janicedale]

I guess for me, the secret of a fluffy omelet is that you should put an evaporated milk while whisking the egg in a bowl so that it becomes thick as well and a bit tasteful. I've been doing that for so many times and it tastes good. In addition to this while cooking add a chopped parsley to have attraction of omelet.

[John SD]

Adding some cream of tartar is the secret.

[slick4591]

Adding some cream of tartar is the secret.

Helps stiffen the whites in meringue, so I don't know why it wouldn't help in an omelet.

[FarmGirl10]

I've always mixed in a little heavy cream.

[slick4591]

IHOP uses pancake batter in theirs.