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How to make a fluffy Cheese Omelet
By Elizabeth | February 4, 2008
I’m not much of a breakfast eater, preferring instead to make a giant travel mug of coffee and sip on that throughout the morning, but a few times a week I wake up hungry for something filling. When that happens, I usually make a Cheese Omelet big enough to feed Kaitlyn and myself. The other day, as I was gathering the ingredients, I thought I would photograph it and show you my “secret” to making a fluffy Omelet! I learned the “secret” from watching a Quick-Fire Challenge on “Top Chef”, and once I saw it, I started making a lot more Omelets!
Okay, so here’s what you do. Get a nonstick skillet and put it on the stove with the heat on Medium (not too hot or the eggs will burn). Put in about half a tablespoon of butter and let it melt
Crack the eggs into a measuring cup and add a little milk-I don’t measure it, but it’s probably about two tablespoons for three eggs. You can make an omelet without milk, but I think it makes the eggs fluffier.
Swirl the butter around in the skillet so it’s an even coat, and then pour in the eggs. And now, here’s THE SECRET-hold a fork parallel to the eggs, and whip the surface of the eggs as they begin to set. This is what one of the Top Chef contestants did during the Quick Fire, and as soon as I saw it, I knew exactly why-it whips air into the top of the omelet so it will rise up and be more fluffy!
Some omelet recipes will tell you to lift the edges of the omelet and tilt the pan so the uncooked egg flows underneath. I do something different-I use a spatula to pull the cooked eggs into the center so that the edges can cook.
Keep gently pulling the cooked egg into the middle, if the uncooked egg isn’t hitting the bottom of the pan you can tilt it a little. Once it is set, sprinkle cheese and any other toppings you like onto half of the omelet.
Slide the spatula under the side of the omelet opposite the cheese, and flip it over. Let it sit in the pan for a minute so the cheese will melt.
I cut a piece off to give Kaitlyn and so you could see the inside-
Serve one-third of the omelet along with a piece of buttered toast and a cup of milk to a hungry toddler, and the other two-thirds with toast and coffee to yourself!
Topics: Eggs |
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10 Responses to “How to make a fluffy Cheese Omelet”
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February 4th, 2008 at 1:20 pm
Very nice! I’m not very good at making omelets. I tend to flip out at their inevitable imperfect state, and then scramble them up at the end in a fit of kitchen rage.
February 4th, 2008 at 3:33 pm
I have always wondered why some omelets are so light and “fluffy”. I have watched the Waffle House cooks do their omelets but have not been able to see the trick that makes their omelets so thick yet light and fluffy.
I will have to watch closer next time.
February 4th, 2008 at 10:01 pm
Oh my goodness! We eat omelets at least once a week around here so I will have to give your secret a try…makes sense! Thanks for sharing!
February 6th, 2008 at 1:55 pm
Erin-Oh I know, me too. It took me forever to figure out I was turning the burner up too high and that’s why the eggs were cooking so fast on the bottom
I need an apron that reads “Careful, I have Kitchen Rage” lol
February 6th, 2008 at 1:56 pm
Terry-I was actually disappointed that the omelet wasn’t fluffier. I’ve had ones in restaurants that were a good inch thick or more! The only other thing I can think of is to whirl the eggs and milk in a blender first to really get more air into it?
If you figure out the secret, please let me know!
February 7th, 2008 at 6:27 am
Will try your secret tomorrow and see if Elizabeth is right.
February 7th, 2008 at 11:43 am
Yum. Now I want an omelet. I will have to try your secret and see how they turn out, because mine usually aren’t very fluffy.
I usually end up making omelets for dinner instead of breakfast. So we can all eat together, I set my oven to warm and put the omelets in there as I finish them. It keeps them warm, and makes the cheese all nice and melty.
February 23rd, 2008 at 12:48 am
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February 23rd, 2008 at 5:35 am
I’m goign to try that fork trick next time. Don’t know how I missed it on Top Chef, but I’m glad you took notes, lol!
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February 24th, 2008 at 9:47 am
i’m starving and out of eggs. what a travesty!
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