Cooking 101: how to make an omelette
This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase.
photos: we heart this
That’s right, a post about eggs during this country’s largest egg recall. Why? Because I’m also choosing this time to convince you to buy organic eggs. Happier chickens, healthier eggs and a clearer conscience for only about a dollar more. She says as she steps off her soapbox…
I love eggs, cholesterol be damned. Actually I am the self-imposed egg queen (though I’m hoping some will back it up). I come from a large line of egg makers/eaters and have had lots of practice. Since eggs are relatively inexpensive, I always opted for fried or soft boiled over the student staple of Ramen noodles. And now that I’m adult, and can afford fancy things like cheese and vegetables, I’ve elevated my egg cooking to new levels. I’m going to share with you some tips on making my egg dish of choice; the omelette.
Many would say that omelettes are elusive. I’d agree with those people. The good part? Even a failed omelette tastes good! Though I wouldn’t attempt one for the first time for anyone other than yourself. But with some practice, you’ll be whipping and folding in no time at all.
You can put just about anything in an omelette. It’s a great “fridge-clearer” kind of meal. Some of my favorite combos:
- Brie, fine herbs and red peppers
- goat cheese, asparagus, chili pepper flakes and onion
- Feta and tomatoes
- Havarti and Avocado
- cream cheese (or Boursin) and mushrooms
- blue cheese and figs
- American cheese and ham (I have eaten approximately 5,000 of these in my life)
- Bacon and anything
So, now that you have some ingredient ideas, how exactly do you do this? Here are the steps. Please note: I like to make a large omelette, then split it in half to serve. I use the ratio of 5 eggs for 2 people.
1. Decide whether you want to sauté your vegetables, or use them raw. Whatever you decide, have them ready (sautéed or chopped) before you even thinking about starting the eggs. Seriously, don’t even crack them till your veggies are done. I like my veggies to be slightly crunchy, so I sauté in butter for 4-5 minutes, with any herbs I may be adding.
2. Generously butter pan and heat at medium high. I recommend a pan with sloped sides (for easier flipping) that is 9 or 10 inches wide.
3. While butter is melting, beat eggs vigorously with salt and pepper and bit of water. For 5 eggs, I’d add 3 tablespoons. My Mom taught me that you should add water to eggs for an omelette (it makes them fluffier), add milk to scrambled eggs (it makes them creamier). I have no backing to this, but it’s true. Trust the egg queen!
4. When butter is melted, reduce heat to medium and add eggs to pan. Scrape bowl to get every last bit of egg out. That tiny bit? That’s an extra bite, says my Grandmom (how sweet and Grandmom-y is that?)
5. Now pay attention, this happens fast. Allow eggs to set for 1 minute. Then, scrape around very edge of pan with a spatula, loosening eggs from pan, (if sides are not firm enough to lift, let cook a bit longer) and tilt pan to let the runny egg fill in the edge you’ve lifted. Repeat this every 10 seconds, moving in a circle around the pan until there is no raw egg in the middle of the pan (but they should still look wet). The whole process takes about 3-4 minutes.
6. Layer cheese on one half of circle, then other ingredients on top (and more herbs and spices if desired). Gently flip empty half of eggs over to form a half moon. Reduce heat to low and cook for 2-3 minutes to melt cheese.
7. Carefully transfer omelette to large plate (use 2 spatulas if you need to, I won’t tell). Cut in half and serve! Accept kuddos
I hate eggs, but I love omelets. I know, it makes no sense.
I usually use Egg Beaters when I make an omelet and because I never seem to be able to get the egg part cooked all the way through (I also cover the frying pan w/ a lid), once I get it as cooked as I can without burning the bottom, I microwave the whole thing for about a minute.
You want to have the best omelet ever? Thinly slice tomato and place on one side of the eggs, top with crumbled feta, cook, flip in half, then top with some pesto sauce (Classico makes a good one). I could eat that every day…now I’m hungry :)
Excellent tips, @Stef!! I feel ready to try the elusive omelet again – I have definitely struggled in the past. One question: does it matter which side you flip? (Cheese side or veggie side) I would assume cheese down to melt better, but I’m usually wrong on all matters of cooking!
I have never, ever been able to master the flip. I always end up just scrambling the eggs with whatever I’ve decided to throw in and calling it good, LOL! I’ll have to try it again with these tips. I always try to make my omelets with milk, so maybe the water is the kicker!
@Melinda – I think she means that you layer the cheese and veggies/other fillings on the same half, leaving the other half empty. The empty side is the side you flip over.
Yep @mandaleem, that’s exactly what I mean (I added it to the post too, in case it wasn’t clear). BTW, maybe try the 2 spatula trick to flip your circle in half too. And I do think water versus milk will help. Milk is heavier, and probably makes it more likely to tear.
@melinda – you can do it!
@krista – I don’t know what’s happened to me, but I can’t eat pesto anymore. I taste it the rest of the day and it totally grosses me out. Love basil though, and pine nuts, so I’m very confused.
Oh geez – thanks @mandaleem! That will teach me to read slower and use my brain a little before posting haha!!
I’m with Amanda! My omelets always turn into scrambled eggs…or eggs all over the stove. But I will try it again! My favorite omelet has always been spinach and bacon with cheese. I know, I know, it’s like getting a Diet Coke with your super-sized meal, but there’s just something awesome about the fresh, barely wilted spinach with gooey cheese and crisp bacon in all that eggy goodness… SO good.
The perfect omelet has long been my elusive great white whale. I will give these tips a try. Thanks @stef! My mother-in-law makes the most perfect omelet I have ever seen. They are not too big and not too small. They are light as air. I just adore them. But can never replicate the process.
this looks very yummy @stef ! I think your pictures definitely help increase my hunger as well as the desire to get a bit more active in the kitchen :)
Yum! I love omelets. Great tips @stef. They are tricky to make, but once you get the hang of it they aren’t so bad. I’m lazy and use egg beaters. My favorite combo is Canadian bacon, mushrooms, green onions and lots of cheese.
I love an omelette! What a versatile meal…breakfast, lunch, dinner. You can have one every day and never eat the same thing! And, even if you do buy organic eggs (as you should) it is still REALLY economical.
I love omlettes so much that I have resorted to using Egg Beaters much of the time (they really are so much tastier than egg whites though they may not be quite as creamy or fluffy). When I do treat myself to the whole egg-treat I go the way of Julia Child and forego both milk and water. I also like the French attitude of not cooking the bejesus out of the egg, but leaving it creamy and slightly undone. The Julia I can’t do is the wrist-ifying feat of rolling the omelette with just a fork and slight of hand. That takes work.
Oh yeah…my brother once stumbled upon a pan which he thought to be the best omelette-making machinery ever. He then bought the same pan for me: a nine-inch shallow pan with sloped sides and a very slightly waffled bottom. I don’t know what it is about this pan, but it knows how to cook an omelette just so.
Mmmmmmm. I too worship at the shrine of Julia Child when it comes to omelettes. But then I summon up the memory of Audrey Hepburn as Sabrina, fresh back from Le Cordon Bleu, whipping up an omelette from the contents of Humphrey Bogart’s office fridge and explaining, “eets all een zee wrrrist.”
@stef – How can you NOT like pesto??? WITCH!!!!! *points accusingly, throws rock*
First, I must vouch for @Stef‘s ability to make a mean egg! I normally get some type of delish egg meal when visiting her home (most often in sandwich form!) but when she’s in the mood for an omelette it’s a treat. And as always , great pics!
Thanks for sharing all your tips (especially love the water one – I had a friend that insisted on using soda water (or maybe seltzer?)for fluffy omelettes.
A very long time ago, the summer I was 21, I worked for a short time as the breakfast cook at a bar/restaurant on the boardwalk in OC Maryland. The trick to flipping eggs and cooking omelettes there? BUTTER – lots and lots of butter. And never use a non-stick pan. Just put in double the butter you think you need – and then double that! Eggs just glide around the pan – heh. You couldn’t eat like that everyday, but a butter OD breakfast is awfully good some mornings.
Mmm @lyssachelle – you have me wanting to try a veggie bacon omelette just like your favorite.
MMMMMMMmmmmmmmmmmm, omelettes! Stef, my dad taught me the same water and omelettes/ milk and scrambled eggs trick. And I swear by it too. He also taught me that the trick is to let the butter brown in the pan first, almost to the point of burning. That way you get a nicely held together outer and soft gooey inner.
It’s true, it’s true!! I mean about the water/milk trick.. @stef makes killer egg dishes.. We always request them for breakfast when we’re visiting! Now, I’m hungry! Maybe next visit we’ll beg for one of her famous omelet’s!!!:)
omelet’s are my fave! I can just never make them, they turn into a scramby mash up.
I always top my omelet’s with ketchup and sour cream so flipping good! and I like to add a side of hash browns to the plate.
My fave stuffers are, onion, tomatoes, mushroom, black olives, and cheese. Man now my stomach is growling!
Mmm omelette! :D
I hate eggs and omelets (I used to ask the guy at the college omelet bar to make me a veggie and cheese omelet…without eggs–which is basically cooked veggies with cheese!) But after reading this post and looking at your drool-worthy photos, I might have to give omelets a try again.
I’m not an egg lover (I ate them for years nearly nonstop. It’s like the smell of Cap’n Crunch and Cheerios…ew), but I love making quiche for my family…if my dad doesn’t commandeer the making of quiche first.
Quiche is a lot like omelets, but you use a pie pan and heavy whipping cream and you pop it in the stove for about an hour. We use eggs, heavy whipping cream, swiss cheese and bacon.
The less I eat meat, the more I rely on eggs, and your omelette tips are so inspiring, @stef! The photos alone have me in a frenzy this morning. It’s going to be goat cheese and asparagus for me today!
The appropriate omelet has lengthy been my elusive exceptional white whale. i’m able to give those pointers a strive. thank you @stef! My mother-in-law makes the most ideal omelet i have ever seen. they are not too large and now not too small. they may be mild as air. I simply adore them. however can never mirror the manner.