Everything You Need To Know About Cooking Omelet

Omelets are a common breakfast item. Even those who love sunny-side-up eggs appreciate the omelet because only an omelet can be stuffed with other ingredients or have fillings added to the eggs. 

In fact, omelets are an upgraded version of the scrambled egg. The difference between a scrambled egg and an omelet is really the ingredients you add to it. Scrambled eggs are really just eggs that are mixed while it’s cooking. Omelets are the scrambled eggs that you stop mixing while cooking. The heat can create a crust on the bottom which will provide the structure so you can stuff it with ingredients and fold it over itself. 

If you need help on how to cook a better omelet, here are our best tips on how to do just that:  

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1 Older eggs are best for omelets. 

“Older eggs” don’t mean eggs that are about to go bad. Older eggs will have egg whites that are runny and egg yolks that will not be as perky tall. Instead, it will lie flat. 

How can you tell if your egg is still fresh? You can try the egg float test which you can do with any egg or you can crack the egg open and see for yourself. 

However, while older eggs are better for omelets because these can whip up easier, fresh eggs will do just as well. You will just have to beat it more to make the parts of the egg combine better. 

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2 Use 3 eggs. 

Every cook has a recipe for the best dish they make. When it comes to omelets, the classic ratio for omelets is 3 eggs. One egg is definitely not enough to create an omelet that can hold a filling while two eggs might not be enough either. Three is the magic number for omelets. It’s just enough eggs to create an omelet that has enough structure to hold whatever filling you want to add into it and it creates a big enough egg omelet that you can fold the omelet over the filling.  

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3 Scramble it well. 

Once you have your eggs in a bowl, grab a fork or a whisk and then whisk it well. You need to beat it well so that the color of the scrambled eggs is uniform. The egg yolks should be well mixed with the egg whites so that neither part of the egg is separate from the other. 

One way to make sure that your eggs easily combine is to make sure that your eggs are at room temperature. The cold will firm up the egg, making it easy to separate the egg white and yolks but the warmth will allow the eggs to blend better. Our normal room temperature is actually perfect, so you can leave it out overnight if needed to make sure that your eggs will be perfect omelets.   

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4 Use a nonstick pan. 

The best omelets are made in a nonstick pan. If you don’t have one, you will need to use a well-oiled pan to cook your omelet. Sticking to the pan is a no-no when making omelets so instead of using just using a little oil as you would in a nonstick pan, use more as needed.

Just remember that no matter what pan you will use, preheating the pan is a must. Give it one or two minutes at least to get hot enough to prevent the eggs from sticking to the pan.  

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5 Cook it like a scrambled egg then stop. 

Pour in your scrambled eggs and then using a spoon or spatula, scramble the eggs until the center of the eggs begin to set. At this stage, the eggs are about ready to be removed from the pan. You’ll have perfectly scrambled eggs that are still creamy but firm enough to hold its shape. 

You want this same texture in your omelet. However, you also need it to not fall apart when you fold it over the filling so when the center is beginning to set and the edges are set, give the pan a shake to make sure that the egg hasn’t stuck to the pan and the crust on the bottom of the omelet is firm enough. Give it a few seconds.  

Photo by Majoy Siason

6 Add your cooked filling. 

One of the biggest mistakes people make when making omelets is thinking that the filling will cook inside the omelet. They end up with an overcooked omelet with undercooked fillings.

To avoid this, quickly saute or stir fry your filling first before adding it to the omelet. You not only ensure the that filing is heated through but it will also be cooked perfectly when you’re ready to serve it. Another trick to remember is to place the filling on one side and not be overly generous. You can overstuff an omelet and it’s actually best to serve any leftover filling on the side so anyone can scoop up more and add it to their omelet instead. 

7 Fold it over.

Once the filling is on the omelet, turn the heat off and then use your spatula to fold over the side without the filling over the filling. Press down lightly on the omelet to seal it closed for few seconds then slide it out of the pan onto a plate. Give it a minute before serving so the center is not overly hot. 

You did it! A perfect omelet is a thing of beauty when it’s served just right. Give these tips and tricks a chance so you can make the perfect omelet your morning meal. 

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