Easy omelette recipes
Making an omelette is a tricky affair. The eggs take just minutes to cook, and a pair of deft hands is required. There’s so much emphasis on the technique that some chefs judge the skills of kitchen candidates by looking at how they prepare an omelette. There are numerous iterations of omelettes, but the two most popular variants are the French and Country-style omelettes. These easy omelette recipes might require some time to master. After breaking a couple of shells, however, you ought to be a maestro at whipping up these tasty creations for breakfast.
1. French Omelette
The first of the three easy omelette recipes is the French omelette. What sets the French omelette apart is its luscious and creamy filling. It’s sort of like a rolled-up version of scrambled eggs.
Making this classic and easy omelette recipe requires loads of concentration, and a keen sense of what’s going on. Master the technique, however, and you’ll no longer see eggs the same way again.
Start by beating three eggs loosely with a fork. Mix them until the yolks and whites are combined. Make sure to not go crazy on beating them; this will result in the whites and yolks separating, making it hard for the egg to form curds. We’re looking to have as few curds as possible to give the egg an extra velvety consistency. Season to taste with salt and pepper, along with a knob of butter for an added touch of creaminess.
Heat control is everything here. In a frying pan on low heat, add a knob of butter and watch it melt. Just as it finishes melting, add in the egg mixture. Continue to stir the egg mixture with a rubber spatula, scrambling the eggs and spreading everything evenly across the pan.
Stop scrambling once there are plenty of well-spaced-out curds in the pan.
When the eggs are set but still slightly runny, begin to flip the omelette. Start by lifting the edge closest to the pan handle, and rolling it towards the opposite end of the pan. Continue rolling until it reaches the other end of the pan.
Holding the pan with one hand, using a reverse grip, and a plate with another hand, flip the omelette onto the plate.
Yield: Serves 1
Cooking time: 5 minutes
Ingredients:
3 eggs, room temperature
½ tsp salt
½ tsp black pepper
1½ tbsp unsalted butter
Directions:
- In a mixing bowl, beat the eggs lightly with a fork until the whites and yolks are combined.
- Season with salt and pepper, and add ½ tablespoon of butter to the eggs.
- In a frying pan over low heat, melt 1 tablespoon of butter and add the egg mixture to cook.
- Keep the eggs moving constantly, stirring slowly with a spatula while scraping the edges off the sides.
- When the eggs begin to set, roll the edges towards the direction that’s at the opposite side of the pan’s handle. Transfer the rolled omelette onto a plate by holding the pan with a reverse grip on one hand and placing a plate close to the omelette. Tilt the omelette and flip it over to a plate. Serve immediately.
2. Country-style Omelette
Next in this list of easy omelette recipes is the country-style omelette. This diner-style omelette is a hearty omelette that’s more commonly found in the United States.
Its large curds and light texture, along with crispy edges make it a favourite amongst many. Feel free to fill it with ingredients such as sliced ham, peppers, and onions.
Begin by beating three eggs vigorously with a fork. We want to make sure the yolks and whites are well incorporated, making it easier to form large curds later on. Season with salt and pepper to taste.
In a frying pan on medium heat, toss in a knob of butter and let the butter sizzle. We’re cooking the omelette at a higher temperature to give it a golden-brown colour and a nice crispy edge.
When the butter has sizzled for a couple of seconds and has started to turn brown, add in the egg mixture. Give it a light stir by pushing the edges towards the centre with a rubber spatula for a couple of times. This gives the omelette large curds and also makes it extra fluffy. Swirl the pan from time to time to redistribute the eggs, but leave the omelette alone as it cooks.
Once the eggs have almost settled, lift the edge closest to the pan handle and fold the omelette into half. Slide the omelette onto a plate and serve immediately.
Yield: Serves 1
Cooking time: 5 minutes
Ingredients:
3 eggs, room temperature
½ tsp salt
½ tsp black pepper
1 tbsp unsalted butter
Directions:
- In a mixing bowl, beat the eggs with a whisk until the whites and yolks are well combined and foamy. There should not be any distinctive strands of egg whites. Season with salt and pepper.
- In a frying pan over medium-low heat, melt the butter and let it sizzle until it begins to turn brown.
- Add the egg mixture and push the edges to the centre to form large curds. Cook till the eggs are set. Avoid stirring the egg as much as possible. Tilt the pan from time to time to spread the uncooked egg bits around.
- When the eggs begin to set, fold the omelette in half. Slide the omelette onto a plate and serve immediately.
3. Souffle Omelette
Besides Dalgona coffee, souffle omelette is another dish that home cooks have been busy whipping up during this quarantine period. This stove-top version is modified from the traditional oven-baked souffle, and does not require as many steps as the classic version.
As its name suggests, what makes this omelette special is its playfully bouncy and fluffy texture that looks great on any Instagram feed.
Separate the egg yolks and whites. The trick behind this incredibly photogenic omelette is to give as much volume to the egg whites as possible. It’s important to make sure that the egg whites are not tainted with any strands of yolk.
In a clean mixing bowl, beat the egg whites with a whisk or hand mixer until they can hold onto their shape. You’ll know that they’re ready when they leave a firm and stiff peak.
Add a pinch of salt to the egg yolks and beat them up with a fork. Add the egg yolks to the egg whites, and fold gently with a rubber spatula.
We’re looking to mix in the yolks and whites together without flattening the mixture. Make sure that everything is well folded, without any liquid bits of egg yolk.
In a frying pan on low heat, add in a knob of butter and wait till it melts completely. Flip the egg mixture to the pan with a rubber spatula, spread it out evenly, and cover with a lid for three minutes.
At the end of three minutes, check that the egg is ready by gently lifting the edges. The edges should develop a light golden-brown colour and the egg whites should have settled into shape.
Fold the omelette into half, slide it onto a plate, and serve immediately.
Yield: Serves 2
Cooking time: 15 minutes
Ingredients:
3 eggs, room temperature
½ tsp salt
½ tsp black pepper
1 tbsp unsalted butter
Directions:
- Break the eggs onto a clean mixing bowl and separate the yolks from the whites.
- Using either a whisk or hand mixer, beat the egg whites until firm and glossy peaks form.
- Beat the egg yolks with a fork, season with salt, and gently fold them into the egg whites.
- Melt the butter in a frying pan on medium-low heat. When the butter is foaming, add the egg mixture and spread it evenly over the pan.
- Cover the pan with a lid and continue to cook till the bottom of the omelette is brown. This should take around three minutes.
- Fold the omelette into half and slide it onto a plate. Serve immediately.
Easy omelette recipes for everyone
The best part about making omelettes is that it doesn’t require fancy ingredients. Technique is key, and as long as you’re patient enough to master these easy omelette recipes, there’s no stopping you from crafting a perfectly tasty plate of omelette.
For more omelette dishes, check out our Neopets omelette recipe that ought to give a firm sense of nostalgia!
Photos taken by Suphon Liao, edited by Kerrianne Goh.
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