You want to make a breakfast that will impress out of the half-dozen eggs and random condiments in your refrigerator? Dont worry–you have all the right ingredients to make an epic omelet at home! From a simple dish with fresh herbs to one thats bursting with ham and cheese, the skys the limit.
It comes down to 3 things… 1) air, 2) butter, and 3) don’t over cook. Especially that last part – take them off the heat before they are done. Residual heat will continue to cook them. You want fluffy eggs, not styrofoam peanuts.
How to Make a Cloud-Like Omelet
Youll need a strong whisking arm for sure. This French technique is part omelet, part souffle and when done correctly, it makes two or three eggs into a fluffy mass that will fill a whole dinner plate. Heres what to do:
Youll want to crack each egg, and put egg whites in one bowl and the egg yolks in another. (Heres our brilliant tactics for dividing the yolk from the white.) Lightly scramble the yolks, season with salt and pepper and set em aside.
Youre about to get down to the real work now. Take a whisk to the egg whites and dont stop beating them until you have stiff peaks. (Okay, you can take breaks, but dont give up!) Then gently fold your light-as-air whites together with the yolks.
Next, choose your cooking method. You can cook the fluffy egg mixture in a nonstick skillet on the stove top (melt butter, and cook mixture over medium-low until golden, then fold in half to serve) or in an oven-proof 8-inch skillet under the broiler (grease your skillet, add eggs, broil for 2 to 4 minutes and fold in half to serve).
It couldnt be simpler!
By the way, heres why you should always eat egg whites and the yolks.
The Perfect Homemade Omelet (3 Ways)
FAQ
What is the secret to fluffy omelette?
Why isn’t my omelette Fluffy?
Why are my omelettes flat?
Does adding water to an omelette make it fluffy?
Why is my Omelette not fluffy?
A dirty bowl. If you whip your eggs in an oily, dirty bowl, it will cause them to not be fluffy when cooked. A pan that’s too large. If you use a pan that is larger than 8″ your omelette will be too thin and not fluffy. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating!
Are there wrong ways to make omelets?
No. But there are definitely wrong ways to make this brunch staple. We talked to assistant food editor and eggs-pert (ha-ha) Claire Saffitz about the mistakes people make when they cook omelets, and the right technique for a fluffy, filled, folded omelet that any breakfast, brunch, or dinner lover will enjoy. Her advice, below: #### 1.
How do you make a fluffy omelet?
To make a “super fluffy, souffléed omelet,” you need to give the egg whites some proper attention. “Whip the whites with [a] pinch of salt until stiff peaks form and incorporate half of the mixture into the yolks with a whisk.
How do I know if my Omelette is too hot?
Once you add the butter to the pan, it should melt gently and stay white. If your butter is browning, your pan is too hot – in that case wipe the pan clean and move it off the heat to bring the temperature down. I have never understood why some people add milk or cream for omelettes.