How to Cook A Great Omelet
If you are looking to learn How to Cook A Great Omelet consistently, follow the tips below. I am not referencing any specific type of cuisine or culinary technique.
These are just simple rules that I have adopted and that work for me. They help me prepare tasty omelets easily every time.
Cooking Tips
- Use a small non-stick pan. This will allow you to better handle the omelet, and flip it during the cooking process.
- Use the widest possible spatula to flip the omelet. Avoid metals that could damage your non-stick pan.
- Even if you have a non-stick pan, use a little bit of fat. The oil or butter will help ensure that the egg does not stick to the pan. Olive oil is my preference, but you can use oil or butter, if you prefer.
- Cook your omelet in almost medium-low heat. Higher heat will burn or overcook the egg in one section before the rest is fully cooked.
- Be patient. The omelet will take longer to cook in lower heat if you are using a small pan with two or three eggs.
- Mix the eggs and any other ingredients in a bowl before adding the mixture to the pan.
- Do not stir the egg mixture in the pan. (There are some cuisines that call for this technique for a specific end result).
- As the bottom egg cooks, distribute the uncooked mixture on the top if necessary. Do this by moving the pan slowly back and forth.
- Turn the omelet when most of the egg on top has set slightly. You can turn it anytime you think you can do so without having the omelet break in the process. Sometimes is better to pay attention to the cooked part of the omelet instead of the uncooked, to determine if it can be flipped, especially if the omelette is not too thin.
- Don’t wait for the top of the omelet to cook instead of turning it. This will cause the bottom egg to overcook.
- If you have an oven proof pan, place pan under oven broiler for a minute or two to finish cooking the top. This will eliminate the need to turn your omelet.
- Opt for the oven proof pan method if adding too many ingredients. Too many ingredients makes it difficult to turn the omelet without breaking. I remember trying the oven method for the first time and thinking, “why hadn’t I tried this before”. I know I have seen this on TV, but it hadn’t occurred to me to do the same.
- Add cheese and fold the omelet while it is still in the pan.
- Have the cheese ready so that the omelet doesn’t have to be in the pan any longer than necessary.
- Ideally, your omelet is a bright color on both sides, with very few specks of golden crust, if any.
- If you desire a golden crust, increase the cooking time, but you may try not to overcook the egg too much.
- Enjoy your omelet.
