Simple guide on how to cook an omelette outlines the steps for the classic, plus what to avoid, and some great recipes.
The basic recipe for how to cook an omelette consists only of eggs, salt, pepper and frying fat. Butter, clarified butter or cooking oil are suitable for the latter. Calculate two or three eggs per person and whisk them together with a fork. Season the liquid egg mixture with a little salt and pepper.
Frying an omelette is no art, but there are a few things to keep in mind. First of all, the eggs should not be too old. It is ideal if the eggs are around 8-12 days old from the date of laying.
Then an omelette tastes particularly great simply fried with fresh butter.
And here, too, it is particularly important that the butter in the pan just foams up and under no circumstances turns brown before the egg mixture is put into the pan.
An even more important step in the preparation for how to cook an omelette is that you always set the heat on the stove top to a medium temperature, or rather a little lower, in order to get a delicious light omelette, which almost melts on your tongue when you eat it.
How to cook an omelette: the classic version
Ingredients: for 1 person
3 eggs size M
1 pinch of salt
10 g butter
- To prepare a classic omelette, first whisk the whole eggs with a fork, whip them until they are lightly frothy, and only then season them with a little salt.
- The butter is carefully heated in a coated pan if possible, briefly foamed, but under no circumstances let the butter turn brown.
- Now pour in the whisked eggs and lift the edges the egg mixture towards the centre a few times with a pan knife (spatula) as shown in the image below
- Careful, the egg mass should hang together like in the production of a pancake and must not consist of flakes like a scrambled egg.
- If the omelette is still a little runny on the surface, it is done.
You let the omelette slide to the edge of the pan or lift and fold its edges in the pan with a spatula… this creates the characteristic narrow oval shape and lets it slide onto a preheated plate.
Or you can do the job by separating the eggs in two separate bowls into egg white and egg yolk.
- Beat the egg white with a pinch of salt with a fork to make the slightly liquid, almost semi-solid white egg whites, add the egg yolks and beat everything together again until foamy and slowly bake it in the pan as described above.
- With this type of preparation, the omelette becomes even more airy, as much more air has been pounded into the egg mixture.
A natural omelette can be enjoyed straight with a small salad or modified and filled as desired.
An omelette works best if you don’t use too many eggs in the pan at once. Before the pan is too full, it is better to prepare several small omelettes. You can adjust the cooking time to suit your personal preferences. If you prefer a liquid core, don’t let the mixture set completely. If you like the egg dish well done and browned crispy, let it cook a little longer.
Omelettes can also be refined with fresh herbs, cheese, mushrooms, ham, bacon, potatoes and other vegetables. With fresh herbs, or mushrooms steamed in their own juice or simply sprinkle with sugar or spread with jam, fold up, add sugar (omelette au confitures) as it is served in France as a dessert.
As easy as how to cook an omelette sounds, everything should be done quickly and progressively (i.e. not quickly doing something else in between). The ingredients for the respective filling must be ready and waiting.
In addition, the omelette should be served and eaten immediately, otherwise it will collapse and the plate should be warmed up beforehand, which is very quick and easy if you place it on the toaster on the bread toaster and turn on the toaster once to toast as usual.
How to cook an omelette: the best recipes
Omelette with cheese and ham
- 3 Eggs (M, as part of a larger breakfast, 2 eggs are enough)
- 2 tbsp Milk or cream
- Cheese (approx. 50 g, e.g. mountain or raclette cheese)
- Cooked ham (approx. 50 g)
- 1/2 bunch chives
- 1 go. Tbsp Butter (20 g)
- Weigh the ingredients and prepare them.
- Beat eggs in a small bowl.
- Add milk or cream, season with salt and pepper, beat the mixture with a fork – the professional chef tastes the raw egg mixture, if you don’t like that, you can later try a small spoon from the almost completely baked omelette and add it if necessary Sprinkle with a little salt or pepper.
- Cut the cheese and ham into finger-width strips. Wash the chives, shake dry and cut into rolls.
- Heat a pan that does not stick, i.e. either a coated pan or a well-fried iron pan. Foam the butter in the hot pan and let it brown a little so that the butter smells nutty – in technical terms it is called “beurre noisette” or nut butter.
- Pour egg mixture into the pan.
- Mix the egg with a spatula made of wood or plastic for about 1 minute. As soon as the mixture starts to get creamy, spread it in the pan and stop moving.
- Spread the cheese, ham and chives on the omelette. Let it stand for 2 minutes. During this time, a light golden crust will form on the underside of the omelette.
- Shake the omelette pan jerkily to remove the omelette safely from the bottom of the pan. Hold the pan diagonally downwards over a plate, carefully fold it away from the pan handle with the spatula, remove from the stove and put a lid on the pan for 1 minute.
- With a little practice, you can simply tap the handle of the inclined pan briefly and vigorously with your hand, so the omelette folds itself up. Let it also rest then slide onto warmed plate.
Japanese omelette Tamagoyaki
This Japanese variant with soy sauce, mirin and dashi broth transports you straight to the Far East.
For 4 servings
80 g white radish
40 ml Dashi broth (homemade or instant)
1 teaspoon sugar
3 tsp light soy sauce (usukuchi)
1 tbsp Mirin
2 tbsp Sunflower oil
- Peel, clean and finely grate the radish, place in a fine sieve and drain.
- Mix the dashi broth with sugar, 2 teaspoons soy sauce and mirin well.
- Coarsely whisk the eggs with a wooden stick or fork. Stir in the dashi mixture.
- Spread some oil in a coated pan with the help of kitchen paper and heat.
- Over medium heat, pour about a quarter of the egg dashi mixture onto the top of the pan.
- Tilt the pan so that the egg dashi mixture spreads across the bottom of the pan.
- Roll up the semi-firm omelette, which is still moist on the surface, with the help of wooden sticks or a spatula.
- Push the roll all the way to the bottom of the pan.
- Again spread some oil on the bottom of the pan and pour another quarter of the egg dashi mixture onto the top of the pan.
- Spread over the whole bottom of the pan by swiveling again and bake until half-firm.
- Then roll the first roll over the semi-solid mass to the top of the pan, so that a thicker roll is created.
- Bake two more omelets in this way and gradually roll up all of the omelets to form a thick omelette.
- Finally, fry the finished roll all around until golden.
- Place a sushi mat on the pan, turn the pan over and turn the omelette roll onto the sushi mat.
- Roll up the omelette in the sushi mat and let it rest for approx. 3 minutes.
- Cut the omelette roll on a kitchen board into approx. 1.5 cm thick slices and serve with the radish.
- Drizzle the rest of the soy sauce (1 teaspoon) over the radish.