The Art of Making an Omelette

When you weren't looking--- we are sneaky like that !

I never ever use milk and don't over beat the eggs. AND NO swirling... it makes it too thin

2 eggs in butter or olive oil.. flip once add anything I like and fold :)

Easy Peasy

feta with basil and tomato is MMMmmm MMmmmm good !

Perhaps with people that are habitual these cooking tips come in handy

1. He who does not use safflower oil or a hydrogenated oil (similar to Crisco) may expect a burned egg.

Most oils heats too rapidly. All liquid oils act overheating quick except safflower and grape. Grape seed oil and butter are great however may be expensive and/ or more difficult to manufacture.

Try animal grease, cool but impart flavors some don't like and/ or needs refrigeration.

Hydrogenated does best for eggs if got no extra minutes to spare. (Avoid hydrogenated on other breaded items of course since gross for arteries.) Took me while to accept.

2. Use fork to whip stir and not blender EVER. Blenders and mechanized gadgets all thins out chemistry of the proteins knocking their binding ability.

optional: add two teaspoons of canned milk per three eggs.

3. Add all fillings to center at middle of saute end and gently fold over. Sprinkle cheese.

4. Use extra thick plastic spatula.
Use steel or copper pans non Teflon since especially a funny taste that imparts to eggs.
Keep size of pan small to medium and thin rather than thick big supper pan that urges eggs to roll out far.

Use electric burner preferably since gas gets overly hot too quick for eggs.

I noticed these over past few years.
~ Sanctuary ~

Last Edited by ALeopardSanctuary on 04/30/2009 01:06 AM

The best omelette, bar none
Fillings: diced up tomato, jalapeno, green onion
shredded gruyere, shredded king crab, a spoon or two ea. of guacamole and sour cream.

That's got to be one of the best fillings I ever heard of. Thanks.

I'm impressed by this and agree with these points -

no milk
low heat
saute fillings first (if at all, I like raw tomatoes, chopped & drained)
butter is the best pan lube

I'm surprised no one's talked more about seasonings. I personally always beat a healthy pinch of tarragon in with the eggs, gives it that tarragon flavor.

Not everyone likes tarragon, but I do.

Wow! This looks like a really yummy omelette. I can't wait to taste this. Thanks for posting the recipe.