Help! I can't make an omelette!

spacey2012

As above, French omelette is flipped, a flat bland omelette.
English omelette, light fluffy tasty.

Crack 4 eggs, add a table spoon of milk for each egg,pinch of salt, pinch of black pepper.
Whisk smooth
Oil pan just to stop sticking only just a smooth over , olive oil is good.

Light heat, light Grill on medium.
On low heat minute, put pan under grill minute watch for burning, repeat the alternating three or four times until it looks cooked , place filling, cheese, whatever on top , flip in half and fold up put back on low heat on ring for a minute or two and you have a nice stuffed English omelette that is about 4 times as thick as the French version.

Steve059

valk_scot wrote: »

Fifteen minutes for an omelette? You could use it for floor tiles after that. <snip>

I thought the same when I first saw the recipe, but it works. You need to turn the heat down very, very low. It makes the eggs "fluff up".

room512

In my defence when I cooked mine for 15 mins the other day, I did fry some potato first so that it crisped up - but I did cook the actual eggs for 10 mins or so on a low heat. I also cooked both sides. Reading Steve's recipe that takes as long. I've watched the Jamie Oliver video on Youtube now as well.

Obviously from the responses there are lots of different methods! Now to work out which one to try today.

room512

Hooray! I made a successful omelette. Thanks so much for all of your help - now just need to do it when the OH is about. It's taken me 42 years to learn how to make an omelette.

ampersand

Well done room512 -
Was going to chime in with the other grillers.

Omelettes are a great way to use up wrinkly this and that, ends of cheese etc. This heads you more towards a generic spanish o.
My tip - give all your venturesome chopped add-ins a zap in the m/w first, so they're already somewhat cooked, flavours melded, before you take them to your eggy mix.
#
For the fellow ancient Nova readers among you, Robert Carrier wrote THE omelette recipe for them, in my 60's NZ. From long-instilled memory: separate 5 eggs[min]. Lightly mix 3 whites and all yolks with fork, just breaking these. Add 2tbsps tepid water per yolk. fresh-ground black pepper, fresh thyme, tarragon. While 2oz butter melts in pan, whip egg whites to peaks and barely fold these into yolk mix. Turn up heat. Mix in pan in fast pour, tip around quickly once, then use fork all the way round from edges to middle, lifting the setting mix, letting the liquid run through and under. Then quick high grill. Hand parmesan, if you must.'

Many of my French peeps use cream, not milk, not water - and this is in the deep South, so even more surprising.

DigForVictory

As someone who adores the frying pan at a Respectful Distance (too many burns to just nod), I'd love to be able to make an omelette. Given my career with frying pans to date, I make stunning scrambled egg in a nonstick saucepan instead.
Congratulations on defeating your fears - I'll just admire from this corner!

maman

Steve059 wrote: »

I know professional cooks, who can't make pastry to save their lives.

Try this Spanish omelette recipe. The low, slow cooking and then finishing it off under the grill makes it relatively "bomb proof". I also omit the onion & potato and do my plain omelletes this way.

SPANISH OMELETTE

Serves 2

INGREDIENTS

2 eggs
1 potato
½ an onion
200ml of water
1 tablespoon of olive oil

METHOD

Break the eggs into a bowl and beat the eggs.

Peel the potatoes and chop them into 1cm (½ inch) cubes. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

Put the potatoes and water into a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling. Put the lid on the saucepan and cook for about 10 minutes, checking that they do not fall apart. Drain the potato in a sieve or colander.

Put the oil in a frying pan on a moderate heat. Add the onion and potato. Fry the onion and potato. Stir frequently to stop them sticking. When they are golden, add the eggs. Let them spread out. Shake the pan gently and gently stir the mixture with a wooden spoon.

The omelette should be about 1cm (½ an inch) thick.

Turn the heat down really low. Cover the pan. Leave it for at least 10 minutes.

After about 5 minutes, turn the grill on to a medium heat.

Uncover the pan. Put it under the grill for 2 minutes until the top is brown.

Cut into quarters.

I do something very similar but I dice canned new potatoes and microwave my onion for a couple of minutes. It speeds up the process no end.


Sometimes I add in other bits (peppers, tomatoes, courgettes, cheese) and call it frittata.


I know that's not what OP asked but they're interesting variations on an omelette.

SailorSam

room512 wrote: »

Hooray! I made a successful omelette. Thanks so much for all of your help - now just need to do it when the OH is about. It's taken me 42 years to learn how to make an omelette.

Well Done.
You sound as if you're eggcited now.

room512

Just a quick question, can I have the things I want to add in the pan before I add the eggs? For example, fry some potato and chorizo and then add the eggs to the same pan? I don't fold the omelette in half as I don't like it like that. I like spanish omelette so I suppose that's what I have in mind. I feel like I'm asking such silly questions, so sorry.

Evil_Olive

I use a really big saucepan lid from an old saute pan.
I stir fry the other ingredients first then pour in the egg over the top of them. I start off stirring (like for scrambled egg) stopping just before the egg properly sets then sprinkle the cheese on, put the lid on & leave it to cook on a low heat.
Quick and fluffy.