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Questions tagged [omelette]

An omelette (or omelet) is a dish made from beaten eggs fried in a pan.

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How to succeed with making omelette

Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it breaking and before it burns?
Zitrax
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(Intentionally) Mixed Texture 'Scrambled Eggs'

I'm trying to replicate a strange form of 'scrambled eggs' that I had on holiday in Austria recently, but I can't figure out how it's done. Instead of the usual fluffy, semi-soft yellow 'clouds', all roughly the same texture, this was a mix of…
QuizzicalPigeonUK
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Why is water often added to the eggs when making omelettes?

Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?
jontyc
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Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the "standard" light and puffy variety of scrambled eggs…
Athanasius
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omelettes and scrambled eggs - How long can I store them?

Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
Fitri
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Reverse engineer the Perfect Japanese Omelet

I've come across this video of a very impressive japanese omelet and I've been trying to understand how it's done and what do I need to make it at home. I've seen this video reproducing the technique, but the omelet's surface is not smooth at…
Juliano
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Keeping scrambled eggs with tomatoes from being too watery

When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into the pan. My ideal would be scrambled eggs / omlette that have well formed tomato dice, and…
Peter Kazanjy
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Does beating hot oil into eggs before cooking an omelette make a difference?

Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pretty hot, I pour it in the eggs while beating them and finally I cook it in the pan. As…
A.D.
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Why did my omelette turn gray?

I made an omelette today, and it turned out gray. I'm supposing this is because I did some things wrong, the question is what? Beating the eggs too long Mixing the eggs with cream cheese before beating the eggs Too much oil in the pan My guess is…
BaffledCook
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Why does my omelet with Velveeta froth up in the microwave?

I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of cheese was comparable, but the omelet boiled or…
kajaco
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Can over whipped egg whites be used in other ways?

As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and becomes unusable. Not wanting to waste food, I am wondering, can the over whipped egg…
Joe Smith
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3+ egg omelette in a pan

I want to make thick omelettes and everywhere online I saw that you start with decent heat and then turn it down all the way after a while, until its thoroughly cooked. While making 2 eggs, it just reaches the edges of my frying pan. So I put 3-4…
Newbie Anon
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What is the term for 'sunny side up' omelette?

I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Friends have suggested several names for this: scramelette sunny side up…
hawkeye
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How to make omelettes extremely quickly

When you hear of people making extreme quantities of omelettes in record time (think: contests), is there a special technique one needs to master in order to do this? Or is it simply a matter of being really good and efficient with the standard…
Dinah
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Water vs. milk/cream (or nothing) in traditional (French) omelets

Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem to parallel a distinction I've noticed sometimes in recipes or in instructions given by…
Athanasius
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