Directions
Start by heating up the omelet maker. Next, mix your eggs with whatever you want in them. Then pour the mixture into the two sides of the omelet maker, close it, and walk away. I can't say how long it takes because we really just check it every few minutes to see. Shown here, a Sylvania Electric Egg Omelet Maker demonstration. My wife's first day using this egg omelet maker turned out perfect and delicious omelets.
1. Have your mise en place ready ('mise en place' is a French term for having everything in its place). This means dicing the onions and mushrooms, grating the cheese, beating the eggs, pouring out the oil, and having my seasonings ready.
2. As for how much of everything to use, a general guideline is to use three large eggs and then up to three toppings at 1/3 cup each or 1/2 cup if you’re only using two toppings. Loading your omelet with too much stuff would result in the egg ripping and becoming more of a scramble.
3. Put the skillet over medium heat for about a minute. Then pour in the oil or butter and wait again till the butter melts (and starts foaming) and the oil becomes shiny and coats the pan. If the oil is still cold when you pour the egg in, you get this gross-looking oily egg mixture where the oil floats on top of the egg, which defeats the purpose of the oil making the egg not stick to the pan.
4. First sauté the toppings that require more cooking time than the eggs such as bell peppers, mushrooms, onions, bacon, and broccoli.
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5. Spread the sautéed toppings evenly across the skillet. Gently pour the beaten eggs into the hot skillet, making sure that it envelops all the toppings and there aren’t any gaps in the omelet.
6. Don’t poke the omelet with the spatula just yet. Let the omelet cook and solidify for about 30 seconds so that it won’t fall apart when you fold it.
7. Gently nudge the edges of the omelet towards the centre with a spatula, making sure the eggs aren’t stuck to the pan. You can tilt the pan and give it a light swirl with the wrist to allow the uncooked eggs from the middle of the pan to flow to the edges. The centre of the omelet should still be a bit runny.
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8. Sprinkle in the toppings that don’t require as much cooking time such as finely grated cheese, herbs, or chopped tomatoes.
9. This is the critical part. Try to get as much of the spatula under one half of the omelet before you do a quick flip (it’s all in the wrist). You also can use your other hand to tilt the pan towards the spatula.
10. Gently slide the folded omelet on to a plate. Garnish with additional herbs or cheese if you like. Serve immediately.
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How To Make An Omelette
Eggs are one of those foods that, when prepared the right way, make for a surprisingly delicious yet easy meal. While we love a classic egg sandwich and fancier baked egg dishes, there's nothing quite like a few decadent omelet recipes. Trust us: there are so many more impressive ways to whip up an omelet than just throwing a handful of shredded cheese on top of some eggs.
With the right combination of ingredients and a firm grasp of proper omelet-making techniques, this egg dish will become your new favorite breakfast — or even dinner. Grab your frying pan, and get going.
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Image: A Cozy Kitchen