Many restaurants will judge a new chef by how he or she cooks scrambled eggs or an omelette and there’s a really good reason for that. If you care enough to learn how to cook these two dishes AND you get it right, you’re going to do a good job on everything else.
I went to a cooking demonstration today and I got home and had to try the fluffy omelette for my husband. I’ll be honest here, last night there was a fair slosh of the bottle on his side of the table at dinner and I thought some nice bacon with an omelette on the side would sit well on his stomach. I’m the sort of person who would point her finger and say, “serves you right!” but instead I felt sorry for him. He’s taking me to a Thermomix demonstration tomorrow and I wouldn’t want to hurt my chances on getting one. heh
Now about this omelette. The trick to a great omelette is really simple – separate the eggs, whip the whites then add a tablespoon of water and whip to incorporate it. Whisk the egg yolks to make them an even consistency and then fold the egg yolks into the whites, being careful not to deflate the egg whites you’ve so lovingly whipped the heck out of.
Add the herbs if you want them, a pinch of salt & pepper and place into a pan that you’ve melted some butter til it’s frothy. Smooth the top of the mixture and cook on medium heat for about 30 seconds then place in a 200°C (400°F) oven til the omelette is set and just beginning to turn golden.
Take it out and fill it with whatever you want. If I were making it for me I would sauté onions, peppers and mushrooms and then add a cartload of cheese and stuff my omelette. Since I was making it for J I cooked up some onions, garlic, diced tomatoes, chives and parsley. He said it was really good and then he said something I nearly fell over about.
“You know, a bit of cheese would have been good with this,” he said.
He doesn’t even eat cheese on a hamburger! Cheese is expensive, eaten on its own and every bite is enjoyed – if you ask him. So, next time he’ll get cheese and I’ll try really hard not to roll my eyes in his direction.
Now if you’re wondering why there isn’t a beautiful photo of that omelette cut in half there’s a really good reason. I’m an idiot. If you have a skillet in the oven at 200C and you take it out and put it on the stove and then grab the handle (all the while holding the heavy towel under your arm) you’re gonna really piss yourself off. So while I was holding my left hand under running water I took the photo above.
J took the photo of the omelette that he’d cut into and frankly it was too wobbly to post. I can’t complain because he did try and it was his omelette to eat and he was hungry. I’ll try again one day.
p.s. the hand is fine. Running water for longer than you think you need to and then aloe vera from the plant does wonders for burns.
- 3 eggs
- 1 tbs water
- herbs or cheese or both
- 1 tsp butter for the pan
- Preheat oven 200C/400F
- Whip egg whites until stiff but not dry
- whisk egg yolks
- Pour egg yolks into egg whites and fold in
- Add herbs if you're using and salt and pepper to taste
- Heat a frying pan that can go into the oven
- Add butter
- add omelette mixture and smooth the top
- place on the stove for about 30 seconds and then into the oven until golden brown and set.
- Plate and stuff with cheese, tomatoes, mushrooms or anything you like
I have done something like that. I guess it is because the handle is what you normally put your hand on so the fact that it was in the oven was kind of forgotten. I hope the burn was not too bad.
This does look like it has the attributes of a delicious omelette-toasty and fluffy. I will save this recipe for when the craving for one hits. Enjoy the weekend.
Looks so light and delicious.Love the fillings, cheese would be a really nice addition!
Yum, I love omelets! Your photos look great. I think I might make omelets this weekend since I haven’t made them in a while 🙂
Maureen, this is about the prettiest looking omelet I’ve ever seen, it looks so fluffy and perfect!
Ouch, so sorry you burned your hand, that is the worst kind of hurt! Been there, done that, many times!
That sounds really easy to make and delicious to eat! I’ll have to try it!
Hi Maureen! 🙂
I’m glad that you didn’t seriously hurt yourself there. Your omelete looks good..really fluffy, I have to try that technique of separating the egg, my son’s gonna love it for sure -cheese omelette is his current favorite food. 🙂
I have never seen this method – so I’d have to give this a try! Beautiful job girl!
Oh gosh, I’ve never been able to stomach omelettes since my dad made kidney omelettes as a kid, but this does sound and look fluffily wonderful!
Hannah – Just thinking about kidney omelettes makes me want to sit down and take a breath. Nothing I’d want for breakfast.
Yudith – Thanks, you’re really kind.
Olive – let us know how your omelette turns out.
Carol – if I’d been making it for me it would have had cheese in it and on it and oozing on the plate 🙂
love the idea of this fluffy omelette – we might just be having these this morning….thanks for the inspiration
I’m thrilled to learn the secret of *fluffy* because I make them often. Can’t wait for brunch tomorrow
Sorry to hear about your hand and I’m chuckling over the cheese bit lol
I have to try your method to get this fluffy omelette! My breakfast will be in 7 hours and I shall give this a try!
There’s nothing like a good omelet! This looks awesome – that is a great tip about beating the eggs separately then mixing them together! So sorry you burned your hand 🙁 Glad it’s ok!
Cooking with a side of 3rd degree burns – that sounds like my kinda night in the kitchen. Nice fluff on your omelette!
This is a brilliant post. I think of the way I make and omelette and I’m a little embarrassed :/ I’ll def try your way next time…minus the flesh roasting, of course!
Carsley, I suspect the flesh roasting only enhances the aromas in the kitchen. 🙂 However, I do not recommend it as it will definitely delay breakfast.
looks easy to do but this technique really needs a lot of practice and hard to master waaa.. I do not know this tip until now.. what I know is putting milk on it to make it fluffy.. thanks
Hi Chef, the omelette I made was the first fluffy one I’d ever done and it was wonderful on the first try. Maybe there are some methods that are difficult but this one is as easy as falling off a log. I’d add cheese next time. 🙂
Actually, the addition of milk does not add to the “fluffiness” . Milk does, however, alter the color (and texture, somewhat): addition of milk for a darker and “lighter” set; water for a lighter color and “tighter” set.
Also, the “peaked” whites must be folded—not blended—into the yolks. The chalazae, or the thick white cords within the albumin (egg whites) are concentrated proteins. The more prominent the chalazae, the fresher the egg [the higher the protein] and will be consonant with a fluffier, better tasting omelette.
great tips hope it works and he gets u one
I’m always forgetting that I’ve put a pan in the oven. I need a color change handle or something so I can tell its hot. I love the trick about separating the eggs. Its what I do when I make waffles.
This is perfection!
Lorraine – I saw Gordon Ramsay say that on his scrambled eggs video. After eating his eggs I can see why he feels that way.
Angela – I’ve been an over-easy woman all my life but that has changed. Now I’m stuffing omelettes!
Roberta – I have so much cooking to do, so much time to make up for when I was out of commission! Watch this space. 🙂
Claudia – that’s really sweet of you to say. That was just my first one, it will get better with practice!
Deanna – I will admit that I have made waffles using whipped egg whites but never thought about adding them to an omelette. duh.
Rebecca – My plan DID work. He did buy it for me. Arrives in 10 days.
You are just cooking up a storm and posting quickly since your return. I can’t keep up. LOL
Ouch! I have done that too many times. This looks so good and it will be a great way to get out of my “over easy” rut.
I remember seeing Gordon Ramsay say that it was the big test for a chef-if they can’t cook an omelette they were out. I’m glad to hear that the hand is ok-you poor thing! I’ve done it before and I know how horrible it is!
What an omelette! Looks really great! I do the hand thing almost everytime I finish a frittata in the ove… there must be something about eggs…
After learning the technique for a proper french, rolled omelet,I was so excited, I went omelet crazy for about a month. Guess which omelet I have not tried yet? The puffy omelet! What’s wrong with me? It looks amazing! I’m doing it this morning and I’m going to fill it with tons of cheese 😉
Oh Lisa – could you drop a piece of that loaded omelette over here? I’m getting kinda hungry 🙂
Hi Maureen,
You are so FORTUNATE to be able to raise your own free-range chickens and to savor their wonderful fresh eggs! I have been asking my husband now for a few years to get some chickens for the reasons that you mentioned, but I have to wait until I retire to take care of them (he said). Love the omelette, with your eggs it must have been superb!
Roz, chickens take an hour a week to rake out the old straw and put new down. A few minutes a day to check on the girls, check the water, add feed to the bucket and collect the eggs. Sure, you can spend more time making them pets but that’s just me. 🙂 I could care for 6 chickens in 10 minutes a day. I say go for it if you’ve got the space.
We just did this recently, such a great tasting thing aren’t they!
Ooh! That’s one fluffy omelette! Looks absolutely perfect.
Ouch! I have done that too!and alo vera works wonders but what is even better is honey. It will burn a little then it will cool down and it won’t blister
Your omelets look beautiful! And I love the idea of a dessert omelet. I’m a huge egg fan, and what better way than a nice fluffy dessert with eggs! Oh, and your chickens are adorable!! Good luck with them 🙂
Happy to hear your hand is okay, we’ve all done that unfortunately!
And that omelette looks like fluffy, airy perfection.
I was searching how to make fluffy omelets this morning cause my little pumpkin is a bit under the weather. I found your site, and aside from enjoying the personal style of writing, your recipe and pics were a real eye opener. so I made an omelet and it turned out exactly as your pics.
I just hand whisked the egg whites for 2 min, and followed rest of recipe. I didn’t have a special pan for the oven, but the omelet was so pale foamy, I decided to risk it, and stuck the pan in the oven anyway. the oven was already preheated for my baguettes, so I just kept an eye on the pan handle every few minutes to make sure it didn’t melt. the omelet doubled in height and browned in 5 min. it deflated slowly, but still came out incredibly light and fluffy throughout. it had a lovely toasty, buttery fragrance. I suggest some strong sweet cheese in the middle.
thanks for sharing this! it is a very eggxciting recipe.
Thanks so much for coming by to tell us how it went! I love that omelet too!
Best omelette I’ve ever made! Well worth the effort that went into it.
Could’ve have used it as a pillow, that’s how airy it was!
Thank you.
Hi Fifi and thanks so much for leaving a comment to let me know the recipe was successful for you. You made my day!
Good stuff! It was much simpler to do than I thought that it would be. This may be my new go-to technique! I didn’t get the whites quite as “whippy” as you did, but it works great with the skillet and then oven technique.
I was a bit afraid of fluffy omelettes too but it’s how I make them all the time. Thanks for coming by, Buck!
this as post as made making eggs so much better and easier for me. Now when I fry eggs I also had a splash of water, and now they don’t stick. This is an egg game changer. Thank you!!