French Style Omelet Recipes

Steps:

• Whisk the eggs with the water and salt and pepper. Water helps bond the egg, so the omelet will fold more easily.
• Put 3/4 (15g) of the butter and 1/2 (ie. a dash) of the olive oil in a good non-stick 20cm to 30cm frying pan. Heat till the butter bubbles. Mixing the oil with butter makes the mixture spread out, and mushrooms taste better cooked in butter.
• Put the mushroom, onion and bacon (and potato, if using) in the frying pan. Cook until the onion starts to brown (and stir to ensure the mushroom soaks & bacon cooks). Remove from the pan.
• Put 1/4 (5g) of the butter and another dash of the olive oil in the pan. Again heat until it bubbles. Make sure it covers the base of the frying pan (by tipping & tilting the frying pan). Put the whisked egg in the frying pan, and make sure that it covers the base of the frying pan (by tipping & tilting again).
• Immediately put the cooked bacon, mushrooms & onions on one half of the omelet - whichever half looks like it might cook the slowest. Lay the cheese on top of the bacon, mushrooms & onions.
• Test lifting the other side of the omelet. When it is cooked enough to be solid enough to lift, lift it with one or two spatulas to cover the other half of the omelet. You can lift with one spatula and jerk the frying pan, but it might be easier to use two spatulas.
• Leave the omelet to cook on a lowish heat for another minute - so the cheese will completely melt through. Then serve.

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Steps:

• Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
• Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
• Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
• - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
• - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
• - 2 tablespoons diced fresh tomato or avocado
• - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
• - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
• - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
• - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
• - 1 tablespoon honey with 1 tablespoon ricotta cheese
• - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese

Steps:

• In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
• set aside. Add 1 tablespoon oil to bacon drippings.
• Add potatoes.
• and leek; saute until tender. Stir in crumbled bacon; set aside.
• In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
• Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
• Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
• Garnish with parsley sprig.
• If desired, cook 4 small omelets instead of 1 large omelet.

Steps:

• The most practical tool for making an omelet is a table fork. Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended.
• One secret to a light, fluffy omelet is not overmixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily.
• Whisk in cubed butter and herbs. The combination complements the flavor of the eggs instead of overpowering it: Unsalted butter adds a creamy richness, while tender herbs add freshness.
• Place a 10-inch nonstick skillet over medium-high heat 30 seconds. Add remaining butter and melt, swirling to coat pan. Add egg mixture and cook, undisturbed, until edges begin to set, about 10 seconds.
• Holding fork flat, stir eggs thoroughly in a figure-eight pattern with one hand while shaking skillet back and forth with the other. Keep incorporating set edges into runny center. This takes just 25 to 30 seconds.
• Turn off heat while eggs still look slightly wet. Tilt skillet away from you until omelet slides up far edge. Loosen side of omelet nearest you and roll with fork 2 or 3 times toward center.
• After folding far edge of omelet into center as well, press down gently to seal with fork. Invert, seam side down, onto a warm plate. The residual heat in the omelet will cook it a bit more.
• The added value of a warm plate: If you want to serve two, your first effort will keep nicely while you make another. Then season with pepper, sprinkle with remaining herbs, and serve immediately.

Steps:

• Crack eggs into a bowl. Add a pinch of salt and pepper. Beat eggs back and forth with a fork to break them up and mix thoroughly until whites and yolks are indistinguishable from one another and they resemble foamy orange juice.
• Heat a 10-inch nonstick skillet over medium heat until hot. Add butter and swirl until melted and foamy but not browned. If butter begins to brown, the pan is too hot.
• Pour eggs into skillet; it should be hot enough that eggs begin to curl up around the edges. Agitate the pan and move the eggs with a spatula as if you are giving them a light scramble, until a little creamy and fluffy, 1 to 2 minutes. The entire bottom of the pan should be covered with egg. Turn off heat and add desired fillings.
• Hold the handle of the skillet and place skillet edge in the middle of a plate. Flip one end of the omelet over with your hand or a spatula to partly cover the filling. Next, using your hand or a spatula, gently roll omelet over again. Gently shake skillet and nudge it onto the plate with spatula or hand so that it is seam-side down. When omelet is out of skillet, form the omelet on the plate with your hand, tucking in the sides to make a plump oval packet. The top of the omelet will be fluffy and blond without any browning and ends hidden underneath.

Steps:

• Whisk together first 5 ingredients., Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 half with remaining ingredients. Fold omelet in half. Cut in half to serve.

Steps:

• Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
• Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
• Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
• Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
• Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!

Steps:

• Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
• Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
• Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.