Make The Best Omelets With Tips You'll Wish You Knew Sooner
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- Опубликовано: 1 май 2024
- French or country style? Light and buttery, or sturdy yet fluffy? What makes a perfect omelet is as varied as those who enjoy them. Here's what you need to know to make your perfect omelet.
#Omelet #CookingTips #Eggs
Add water for extra-fluffy eggs | 0:00
Beat your eggs thoroughly | 0:51
Pay attention to your butter | 1:57
Shake the pan | 2:56
Pre-cook your fillings | 4:10
Don't overcook your eggs | 5:03
Choose your pan carefully | 5:44
Stick the landing | 6:53
Egg white or egg yolk omelet | 8:01
Pancake mix adds structural integrity | 8:57
Different omelets require different techniques | 9:48
Read Full Article: www.tastingtable.com/1090478/... 
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What omelet making tips would you recommend?
Use large quality type 🥚. I prefer free range brown eggs. Worth the $. Add a few drops of hot sauce too. ✔️
I learned a process while working as a breakfast cook in restaurants. You can cook the top of the omelet with your cheese and ingredients without flipping the eggs in the pan. If you have a counter top toaster oven, turn it on to "broil" and let it heat up before starting your omelet.
Cook your eggs until there is still some runny egg on top but not burnt on the bottom side (remember, you don't have to keep the pan on the burner, you can pull it off and put it on intermittently, the heat from the pan will continue to cook the eggs). Put your ingredients on the top of the uncooked part and put the pan (leaving the handle sticking out, the door doesn't need to close) in the toaster oven. This will melt the cheese, if desired, and (re)heat the ingredients. When the cheese is melted, pull the pan out, slide and fold the eggs on the plate. If you don't have a counter top toaster oven, use the broiler below your stove oven.
This process insures eggs not getting all over the place when trying to flip them, especially if you don't have the experience doing so.
Adding a bit of salt before whisking and leaving it sit for 2-3 minutes does help a bit.
Butter, butter ,butter. Did I mention butter?
Do not overcook!
Take off heat before it’s done.
40-45 seconds per egg in a microwave in a flatter than normal bowl make a near perfect omelette I use a bit of half and half😎
Figure out which type of omelette you like best buy the appropriate pan and don't skimp the pan will last a very long time then practice.
I don't care one bit about making French omelettes, I just need to be reminded of how to make good ol' American/"Western" omelettes, as it's been a few decades since I've done so. This video has some very good and clear instructions, so thank you for that!
Add milk, salt, pepper, butter then beat them to a froth. I beat my eggs like they owe me money. I then add a little olive oil to a really good pan. I put a lid on for one minute to get the eggs to puff like a pillow
I like olive oil but not with eggs, the oil leaves an after taste. If you don't want to use butter corn oil or grape seed oil would work or some of the spray stuff as long as it doesn't have any flavor. If you like the olive oil flavor then no problem.
I'm will try that,
For me , it’s good tablespoon of butter for 2eggs and I and about a scant Tblsp of milk per egg. (Highly debated)
😂😂😂😂😂😂😂😂😂😂👍🏻
I love your comment about beating your eggs 🍳🥚 😂😅
You’re funny but also gave great omelette advice, I think you’d do well on your own cooking tv show 😂😅
I was always too intimidated to cook an omelet. After many videos, I just added oil and butter to my steel pan, beat up 3 eggs, moved them continually, did a flip, and enjoyed the most fantastic omelet ever!
Next time, I used my cast iron pan, and it turned out perfect as well. Olive oil, butter, and eggs!!! Inside is just creamy perfect.
If I remember, it's a
7 minutes, Gordon Ramsey omelet in half the time and looks the same
Never ditch the yoke. Contrary to the criminal claptrap of Ansel Keys eggs with yokes are superfood containing everything the body needs. Never cook in vegetable (seed-) oils.
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As we wrap up, let me share a wise saying for a good day with the keto lifestyle: "Nourish your body, sharpen your mind. Keto - where health and vitality go hand in hand."
Extra yolks make the best omelets.
2 eggs + 2 yolks = luxurious.
🙌
💯
Sounds divine😊
my favorite egg omelet is the Cantonese Egg Chiffon . it's usually spread over a plateful of rice with some BBQ pork pieces on top of the egg chiffon
Fun overview, thanks for the wide-spread approach. Many Western chefs recommend not beating the eggs too much, as it firms up the proteins and makes the eggs tough. In response, I try to beat the eggs just enough to combine until the colors blend together.
This is a good tip. I've tried both recently and prefer your way.
Instead of water, I always add heavy whipping cream and a tab of butter broken into little pieces to mine. A few other tips for a fantastic omelet:
-Don't overbeat the mixture when blending. It should look a little streaky when finished.
-After pouring into the pan, immediately start stirring and folding as the eggs cook.
-Don't cook the omelet all the way thru, it should still be a little moist when you're done.
-Remove the pan from the heat and if you're going to add other ingredients, this is the time to do so.
-As you empty the eggs onto your plate, here is where you want to fold it over to give you that classic omelet look.
The residual heat will continue cooking the eggs and if you added cheese, this too will have melted just right. So you'll end up with an omelet that's soft and fluffy, but not runny whatsoever.
Can't stand for them to be run E.
My mom was a good cook and I still remember sitting with her and watching Julia Childs on TV.
Sour cream works too
In a 3-egg Omelet, I always add 1 extra yoke. It makes them creamer in my opinion. Salting 15 minutes or so prior also allows the salt crystals to dissolve which enhances the flavor.
I am impressed thank you for this Video 💗
I use my immersion blender and tilt it to add air and it’s super fluffy.
I appreciate the note on the butter ceasing to bubble but it’s important to have the proper egg volume for the diameter of pan.
I don't bother with structured omelets anymore. I just add the same things to scrambled eggs and it tastes the same. I am gonna try the adding water tip.
Sometimes I can do folded eggs, which is a type of omelet, and sometimes even actual omelets. Usually though, I end up with scrambled eggs. Very useful tips.
It just takes practice.
I was the same way. I now use a nonstick pan and coat it with butter pour in my eggs and let it cook on the bottom first then I stick it in the oven on broil for a few seconds to cook the top side then add my toppings and pop it back in the broiler for a few seconds more to melt the cheese. Pull it out and slide it off the pan and flip it on the plate. They turn out beautiful.
Ham and cheese scramble it is!!
Muy buenos tíos, gracias happy holydays
I separate the eggs first.
Then whip the whites to soft point.
Beat the yolks with salt and pepper; (sometimes other herbs or spices depending on what I'm planning). (Very rarely, a little cream.)
Then carefully fold the yolk mix into the whites to an even colour before pouring the entire mix into the pan.
As it starts to firm through, add the precooked toppings.
Just as the bottom approaches pale colour, remove from the heat, add grated cheese, (if you want), then place under the grill until top is done.
Remove pan from oven/grill, fold in half and serve.
I use a cast iron frying pan but this should work for most heavy base pans.
(If you're using a thinner style pan that doesn't hold base heat, cook the bottom a fraction longer.)
Makes really bulky fluffy omelets.
I sometimes cook them with a mix of butter and macadamia oil just for the extra flavour.
Just a side note, for those reading this in countries where your eggs have to be refrigerated, get them to room temp before you start.
Thanx for the rundown< 0:32 Great Film!!! I was a Sous-Chef and the film was very real.
I save bacon grease and use it to cook eggs later and sometimes use it to make biscuits.
I have to try adding pancake mix, that’s a G that can gain more wins in the kitchen 😂❤
Yummmmmmy. Love omletes.
any way is fine.
Absolutely! Use the lip of the pan to form the omelette on the plate.
I didn't know that IHOP put pancake mix in their pancakes, I have been doing that for 25-30 years. Usually make up some pancakes then use the same bowl to make omelettes. So it would probably be a tablespoon per 4-6 eggs. There was three of us so I usually made 6-9 eggs with 2Tbls pancake batter.
I'm a GenXer. When I beat eggs, Whip It by Devo automatically plays in my head. 🙃
I love to cook my omelette in browned butter. Soooo delicious 😋
for French style omelets, "baveuse", this video is insightful. Jacques Pepins You Tube for French omelets is the "Bees Knees" of omelet tutorials. Keep your ingredients simple and high quality. Experiment with the cold water trick. Sometimes I use it and sometimes not. Oh and if you are really into it Alex youtube on trying to make Jacque Pepins French omelet is thorough and so fun to watch.
Thank you
Only discovered it recently but Cantonese style omelettes are my favorite. ❤
A shot of Jack Daniels adds a special kick too.
Interesting info about the different ways of making an omelette.
Omelettes are one of my favourite dishes! I enjoy making them in the style shown here as well as soufflé omelettes and traditional Western-style omelettes.
Really great!
Yummmy tasty food
3:52 or a wooden one.
Thank you 🙂
Being vegan and loving to make omelets for others, I use regular eggs for my boyfriend's omelette and Just Egg for mine.. regular cheese for his, and Follow Your Heart for mine.. The only problem I have with vegan cheese is that it takes much longer to melt.. and sometimes my omlet just gets burned-looking.
Miso butter is also a game changer.
These tips is going to really help. I already see where i was making my mistake
No water. A little milk does the trick. Got to beat them a bit stiff too. I don't use salt. I add a dash of Tabasco for each egg. No need for salt because the Tabasco already has salt and red pepper in it and it adds a great flavor. You won't even notice it's got hot sauce in it.
I prefer the rustic omelette.
So far, I don't like any omelet more than what my dad did in Calcutta, India. I have traveled many countries in Europe including France and Asia and North America. Now my husband loves that style inherited by me. My dad used very hot ghee and the outside came out brownish yet soft and inside remained softer than the outside!
Sounds like a fritatta.
👍😋
Eventhough it'll probably be 'overkill', I may try mixing my eggs in the stand mixer with the whisk attachment next time, see if they get 'fluffier' ;)
i add milk and beat the eggs... also really nice :D
Very interesting and helpful. I am inspired to make an omelet for my breakfast this morning! Mushroom and cheese, please!
Cooking low and slow is the best kept secret to perfect eggs.
I like to add a pat of butter on top also
You absolutely NEVER turn an omelette over.
uh, why not?
@@Clean97gti if you were any sort of a chef you wouldn't have to ask, you'd know that you "roll" an omelette with the undercooked top becoming the inside of the omelette.
He’s right. Undercooked part can also lead to food poisoning and/or death. It’s not a good idea to turn an omelette over. There are a lot of people who accidentally cooked omelette goes to the emergency room and they just die there because they turned it over due to the bacteria is being presented in the omelette. It’s best to do it without flipping it over.
@@pantherzone2008 Yes, the epidemic of people dying to undercooked eggs. I read it on Facebook. Trump told me to inject eggs, too.
Chefs use metal utensils on nonstick cookware all the time. So can you. You’ll just have to replace your pans more often.
IHOP adds pancake batter to the omelet mix.
That's just gross. There's a reason I don't like their food.
@@lennybuttz2162 LOL, my exact sentiments!!!
This should be 2 videos a classic French omelette and a separate video for diner omelettes. You showed a lot of bad omelettes, in either case they should not be browned. I can't imagine ever adding water or pancake batter, I would no longer consider it an omelette in that case. Good Grief buy a good omelette pan. Sure $25 to $40 seems like a lot of money for 1 small pan but you have to realize that pan will last your whole life if you take care of it. It's not a bad investment. If you only make diner omelettes then any pan will work.
Water to make the omelette extra large and fluffy? You're only half way there...
1. Separate two yolks from the whites. Whip the whites to a firm peak, making sure the mixing bowl and wisk you are using is absolutely clean and dry before you begin...
2. Add two tablespoons of sour cream, and a half teaspoon of baking powder to the separated yolks, and mix well. Then gently fold the yolk mixture back into the egg whites...
3. Preheat a 12 inch skillet with a tablespoon of butter (or preferably, ghee) distributed evenly over medium low heat. Add the egg mixture to the skillet, and keep it on the heat just long enough to lightly brown the bottom of the egg mixture. Then transfer the skillet to an oven preheated to 350°. Bake for about 10 min. Then remove the skillet from the oven, and switch the heat source to broil.
4. Distribute whatever prepared topings you prefer over half of the baked egg mixture, and then distribute whatever grated cheese you're in the mood for over the entire thing. Then put the skillet back in the oven under the broiler until the cheese melts. Then remove the skillet, fold the omelette, plate it, and enjoy😁
Water? NO! Milk or cream.
Whole milk is almost 90% water.
I do the pancake trick, it does work, but when that mix isn't around, I might do a pinch of baking soda. maybe it works, maybe it's psychosomatic. I like it. Almost done, turn the heat up a bit, put pan a bit off center, toss in a tiny bit of water to flash into steam - do this very fast, take off the lid, mop up liquid, if any (shouldn't be ) and plate it right away. Cheese melts better and the omelet will be fluffier, assuming you whipped the mix well beforehand. Butter is something wonderful.
The rule for the effects of baking Powder and baking soda...powder-puff......soda-sideways. that's what they do.
A bit of half & half, a teaspoon of tapioca flour, mixing with an immersion blender for a bit works every single time for the fluffiest eggs.
I'll have to try tapioca flour. I used to make cookies with it, delicious!
@@user-pn9db8sm5w I've since altered my egg recipe. I don't use half & half. With 4 or 5 eggs, I still use 1 teaspoon of tapioca flour, but I now also add ~2 tablespoons of sour cream and a 1/2 teaspoon of backing soda. (salt to taste) About a minute or so in the immersion blender. Eggs don't get any fluffier or tastier according to my wife.
@@yapdog- My son uses sour cream in different things, I'll give it a try.
What is the title of the movie on the first clip?
I’m so hungry now.
I add a little heavy cream if i have it on hand
add boiling water to the mixture just before adding to the pan, mix fast and pour it in breaking through the mixture gently to help cook evenly,for a big fluffy omlette
Awesome
Fluffy. Browned. Grape jelly or ketchup.
I always add a little bit of extra virgin olive oil and a splash of milk and then stir it up in a cup or bowl before going into the skillet.
You like the olive oil taste in the eggs? I always try to use butter or a neutral oil for cooking eggs.
Omelets is one of the things I actually can make better than anyone I know. 2 or 3 egg, a little milk, whip hard with a fork, butter a cast iron pan, sprinkle with salt and pepper, cook til it will hold together to flip, flip, add whatever is going in it, fold and cover for some seconds, flip and turn off heat at same time, cover a few more seconds, serve. Because I make grated cheese plus stuff omelets covering melts the cheese all the way through. I don't know what to tell you about the heat, it depends. I know the second and third always cook faster. I can make an omelet that people who don't like omelets will like. I am not a cook. I do a lot of cooking on an outdoor fire pit. I can do fish on the fire that people that don't like fish will like also. Mmmmmm......
Thanks, stealing this 👌🏾
@@Mwaura13
I hope it works out as good for you as it did for me! Flipping them is hard to do. Use the biggest turner you can find.
yup. The classic American omelet. Stands up enough to not need a dedicated egg pan like a French omelet. Although I did spend the money on a carbon steel pan and for lots of things, it's replaced my smaller cast iron. I'll never get rid of my big cast iron skillet or dutch oven though. Those are going to my kids one day.
Some good tips. She did not say it but don't confuse margarine with butter. Use better it's better and healthier.
Add a little bit of water...got it...thanks
Add yogurt to make your omlet floffy. One tea spoon per egg. Skip the water shit.
That sounds odd! I'll give it a try 😂
I use a stick blender and a teaspoon of creme fraiche.
My grandfather would add a very small amount (less than a pinch) of baking powder into the eggs.
Never heard of anyone adding anything but eggs to an omelette, milk to eggs for scrambled, but that's a different, and not an omelette.
Eggs only, beaten, seasoning, into a hot pan, when the time is right, fold over, having added anything else you want, such as ham, cheese, and judge it so that the centre is still soft when eaten, or as the French say 'baveuse'. Time to cook, maybe 1 min 30 seconds at the most.
P.S. Why the F would you ever want to turn an omelette over?
I can never get my omlet right. It taste good just doesnt look as good as id like. To dark on down side
Any pan you have to seasoned should be heated BEFORE you add whatever fat/oil you intend to use.
One thing I wish I knew sooner was how to use correct tenses. If only I had knowed that I would of beened able to write proper English. If only I had gone to school!
If only, if only. If only you were born in Japan, you would speak Japanese.
If wishes were horses all Beggers would ride.
Don't despair as long as you are attempting to overcome the problem
then no need to explain.
Iff eggs are cold and straight from the fridge use warm water. Room temp eggs whisp easier than cold ones.
What's nice about omelets is everyone can have them the way they want, there are so many variations. My problem is I love to stuff mine full of different vegetables and a little cheese. One egg doesn't hold what I want, two eggs are too much for me to eat. One things for sure, I'll never order a French omelet. I can't stand runny raw egg, my eggs have to be solid and fully cooked.
Bobby Flay says salt eggs after cooking.
The french, pale, omelet isn't due to the cooking oil (butter, unbrowned). It is due to temp.
Eggs cook at 160°F and water boils off at 212°F, so do not add water to an omelet
Thank you. I scrolled like I was looking for winning lottery numbers to find someone that knew what they were talking about 🎉
5:04 shoutouts p4
Rule #1 Omelets should be quick and easy rule #2 they should be tailored to the end user. I make one style Omelet for myself one for my wife and one for my mother in law. If necessary take notes until you get it dialed in
This channel still exists? What a blast from the past
Edit: And not in a good way
You went out of your way to click on a channel you hate. Then to comments. And bad mouth the channel! 🤣🤣🤣🤣🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡🤡
I'd just be happy it doesn't fall apart when I fold it.
Got so 😪😪bored with this went on Ramsey's account instead
Ramsey is actually good with eggs..... I'll give him that.
YOU DONUT!
You jammy dodger
NEVER add salt before. The salt causes the water to separate from the proteins, making watery curds.
Can't eat black pepper can I use red pepper?
yes before you color it black
How did you add those cute random animated videos
I Use A 11 or 12 inch square pan ! Nonstick ! Has like a 3\8 ths inch rim it works the best and u can fold a 1\3 rd and 1\3 rd the ends it works perfect every time ❗❗✌
s / whip / _whisk_ :-)
Jamie Oliver made the best omelet on low heat.
All that and not one mention of cream ?
I prefer African eggs
I think it's safe to assume you have an obsession with saying- ready?.....{{{{{FRENCH OMELETTE}}}}}
Make the best omelets with tips you'll wish you had known earlier/sooner
Do not salt eggs before cooking. It changes the texture. Salt afterwards
It took me half the video until I caught what she means with "Armlet" 😂
salt breaks down the eggs. best to add after cooking.
Also u can put everything in the middle ! It is better than the French way FRENCHIE ❗😂
I add Half & Half …
If an omelet has pancake mix in it, there should be a disclosure to eaters since people with gluten intolerance often choose omelets thinking they are gluten free. If they eat one with pancake mix they may end up in the emergency room
Their should also be a mandatory federal prison sentence 😂😂😂😂. One doesn't need it if done correctly
If you are eating at IHOP you will probably end up in the ER.
Truthfully I didn't know I still need tips n guidance for scrambling eggs n I'm sure I'm passing 40sss
Julie Child when testing a new cook would make them cook eggs. It takes a special talent to cook a good egg. I found the secret to good scrambled eggs is to cook them over a lower heat and not rush them if you want them to come out sort of creamy. If you like them firm and bouncy then you can cook them quickly over a high heat.