In this section we will show you how to cook an omelette, and get it right every time. If you are unsure of the difference between an omelette, a fritatta, Spanish tortilla and a quiche, before you start, follow this link to "Omelettes explained"!
When cooking a basic omelette, what you are after is a nicely browned omelette on the outside side, folded in half with a softish centre, that is in one piece when you’ve finished. What often happens to the novice omelette maker is one of two things
Either
a fried version of scrambled egg
Or
a rubbery solid lump that looks like the omelette you dream of but doesn’t taste anything like it should.
An omelette is quite a rich dish and, for most of us, makes a good light lunch option rather than a breakfast dish. That is really because most people add cheese before folding and this makes it more filling. However cheese is not essential so if you want a simple breakfast omlette don't add any filling and serve with some bread and butter. Your basic omelette can be filled with any savoury filling though so try ham, mushrooms, onions, cooked bacon, or even a combination. If you are thinking lunch or dinner try having a side salad or serving it with a few oven chips to make it more filling.
Omelettes do not need the freshest fresh eggs. As with Scrambled eggs you are beating the yolk and white together so yolk consistency is not an issue here either. The key to perfection in an omelette is using the right number of eggs, the heat of the pan and a little patience. The ideal number of eggs for an Omelette is 2-3, it is a real challenge to get a perfect omelette with just 1 egg. So if you are not very hungry, or don’t have someone to share your omelette with, have a poached or fried egg instead.
Ideally you should use an omelette pan when cooking a basic omelette. Omelette pans are a smaller frying pan and are an ideal size for cooking 2 – 3 egg omelettes, which are ideal for 1 to 2 people. When serving 3 or more people, cook more omelettes, don’t add extra egg mix to the pan or switch to a bigger pan in the hope of producing a bigger omelette. Having half an omelette each between 2 people looks fine, if you start dividing omelettes into more than half it looks stingy. Ideally you should serve 1 omelette per person.
Do NOT start cooking omelettes and go off to do something else. I guarantee you will be longer than you think. The result will be a well cooked lump of rubber. You wont want to go there and really wont want to offer it to someone else. Omelette cooking is a hands on exercise so stay with it.
Link to measurement conversion chart
You will need
- 2 – 3 eggs per omelette, ideally 1.5 - 2 eggs per person
- Salt and pepper
- A splash of cold water, about 15ml
- 1 - 2tbsp Oil, any oil will do, or a knob of butter
- An optional filling, grated cheese, chopped ham, cooked bacon, cooked sliced mushrooms or cooked sliced onions, all work well
- Something to eat your omelette with, bread and butter, a side salad, chips and beans.....
- 1 omelette pan or small frying pan
- A bowl or jug to beat your eggs in
- A spatula and a fork
Method
If eating your omelette with other food get everything ready before you start cooking the omelette. If cooking more than 1 omelette they will be OK kept warm in the oven for a couple of minutes but are best served straight away.
- Crack your eggs into a jug or bowl and beat with a fork until combined.
- Add a little salt and pepper, then add a splash of cold water, about 15ml, and beat some more.
- Put your pan on a high heat to get it good and hot.
- Add some oil or butter to the pan and let it heat through, you need it hot.
- Pour the eggs into the pan and reduce the heat slightly. The eggs will start to cook around the outer edge immediately. Using the fork drag the cooked egg into the centre and allow the runny uncooked egg to spread to the edge. Keep doing this until you have just a little runny egg in the creases of the cooked and it no longer flows if you tip the pan. Sprinkle your filling evenly across the surface then fold the omelette in half.
- Allow the omelette to cook for 1 minute to warm the filling through.
- Slide your omelette onto a warm plate.
- Serve with your choice of accompaniment. Eat and enjoy!
Problem solving
- It is important to allow the omelette cooking time after you add the filling. If you don’t leave it long enough the omelette wont fold cleanly and you risk ending up with a version of scrambled egg.
- If you leave your omelette much more than a minute after adding the filling it will break when you fold it and the centre will be solid instead of soft. Eat up and learn from the experience.
- If you have a burnt omelette I bet you left it and got side tracked!
- Other than cheese or ham any filling should be cooked first and be warm when you are adding it. The heat in the pan, through the omelette, is only enough to heat up a filling it is not enough to cook it.
- Don’t try to carry your cooked egg on a spatula across the kitchen to a plate, the mess if you drop it, you just don’t want to risk it. Either take the pan with the eggs in or move the plates near the cooker.
- Remember you are learning, it is ok to get it wrong.
Once you have mastered basic omelettes you will want to get more adventurous. Check out our "Recipes using omelettes" page for more serving suggestions and ideas for taking your perfect omelette from a simple meal to a feast fit to impress.
Happy eating!