How to make a good omelette?

[AntSucks]

The key is to use proper grass fed butter instead of oil. It makes all the difference to the taste.

 

[TomFromNawlins]

Why do they do this when it looks disgusting?

 

[TomFromNawlins]

I can’t remember where I heard this, but supposedly 1 tablespoon of cold water for every 3 eggs can make an omelette fluffier. Seems like bullshit, but what do I know. Just gimme a container of coffee and a hard-boiled egg.

Also medium-low heat and let the pan come up to temperature before you start cooking. Add butter and let it bubble slightly before you add the eggs. Give it a quick stir and then let it rest a little. When it starts to solidify, add filling but don’t be a gluttonous slob and overfill. A little goat cheese goes a long way.

Fold and butter one side. Flip and butter the other. Extra butter makes everything good.

I guess add some salt and pepper at some point too, otherwise you’ll eat like them wypipo with no seasoning.

 

[TheGhostOfAbeVigoda]

I had the same reaction to this as I do the Niko Avacado asshole pic.

 

[DMbA]

Why do they do this when it looks disgusting?

Show us what you think is good then

 

[TomFromNawlins]

Show us what you think is good then

The comment before yours already mentioned it.

 

[DMbA]

The comment before yours already mentioned it.

he's British tho he puts a bread in a bread to make bread sandwiches

 

[Chive Turkey]

Keep your heat low and your stirring gentle until the omelette starts to solidify.

Liberal use of butter is also crucial, even in a nonstick pan it makes a lot of difference.

 

[Libby Son Of Loin]

Yes. This slobbering mouthed old Frog is the goat when it comes to omelettes.

That nigga really can't talk, like even for a Frenchman

 

[stealthygeek]

I used to just fold it over once like they do at most American diners but french style is the way to go. It's just rolling it up like a rug instead of folding it over once and also using more butter than you're used to. Makes it spongier/softer. I usually just do cheese; it's easy to overdo it with bacon/sausage and make it tough to flip.

Moving the egg on the edges of the pan towards the middle helps it solidify faster and more evenly too. Just don't keep at it when the yolk starts drying up.

 

[Chive Turkey]

Keep your heat low

To expand on this, think of what happens when you place a piece of meat in a searing hot pan. That's what high heat does to proteins, it tightens them up. Eggs aren't much different. If you want silky strands instead of curdles you should manage your burner accordingly until the omelette has set.

 

[LiberalPussy]

Best omelette I ever had was made with shrimp, cheese and chives in South America.