Bacon Mushroom Omelette Recipe (2024)

FAQs

What is the secret to a good omelette? ›

Whisking air into the eggs is one secret to a fluffy omelet. Also, if you cook the omelet in a pan that's too large for the number of eggs used, it will naturally be flatter. On the other hand, you don't want to overload a small pan. This only increases the time needed to cook the eggs and can lead to a rubbery omelet.

One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person. For omelettes, the fresher the eggs the better, but up to two weeks old is fine.

Whisk with a fork, well. By getting more air in the mixture you're more likely to get that fluffy finish, so get stuck in and give them a good mix for 30 seconds until the top layer has a thick, frothy foam. Drizzle a combination of vegetable oil and a knob of butter onto your pan. Add your egg mixture to the pan.

Water for omelets and scrambles and frittata's. I add about a tablespoon of cold water for every three eggs. Cream is good for making a French toast mix because it blends well with the vanilla and cinnamon and brown sugar. Milk is good also for the latter if you can't find or afford ...

It's an old diner trick. The mixer whips air into the egg mix and when poured, immediately, into a hot pan, the eggs will soufflé, or become fluffy. You can easily replicate this at home with a blender. Just whip your eggs in a blender while your omelette pan is heating.

Do you add milk to an omelette? Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.

Flipping your omelette

If the omelette feels strong enough to be flipped, slowly edge it over the flat side so it forms a semi-circle. If you've got toppings it's especially important to do this gently; the flip should be more a guide then a quick action so the omelette doesn't break.

The Japanese soft egg omelette (called 'omurice' in Japan) is one of the hardest egg dishes to make, but it isn't impossible!

The aeration in the pancake batter makes the eggs light, tender, and fluffy without adding any obvious flavor, so the egg dish is both hefty and light at the same time. Pancake batter also gives the eggs enough body and structure to hold together over the meaty, cheesy fillings.

If you want a lighter (not lighter in calories) and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream.

Do you put butter or oil in an omelette? ›

Though butter does have nutritional value, olive oil might be the better choice. According to the Harvard School of Public Health, liquid fats like olive oil are rich in heart-healthy unsaturated fats, while butter has more saturated fats.

Omelettes cook fast—far too fast for fillings to do much beyond warm up a bit. So the key to great filled omelettes is to cook your fillings beforehand and have them warm and ready to go. Par-cooking the filling while the salted eggs rest is a good way to do it.

Folding an omelette is a simple process. To fold an omelette, first add your desired fillings to one half of the omelette. Then, use a spatula to gently fold the other half of the omelette over the fillings, forming a half-moon shape. Alternatively, you can roll up the omelette from one end to the other.

If you want a lighter (not lighter in calories) and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream.

One category of fillings that just doesn't work well is sauces or condiments. Things like sour cream, kimchi, stewed okra, or chili are just too wet to use as an omelet filling.

Flipping your omelette

If the omelette feels strong enough to be flipped, slowly edge it over the flat side so it forms a semi-circle. If you've got toppings it's especially important to do this gently; the flip should be more a guide then a quick action so the omelette doesn't break.