Want to learn how to make an omelette? Omelettes are one of those easy, quick-to-make dishes that somehow are very easy to mess up – we've all had bad luck with omelettes at some point. Get an omelette right, though, and it's one of the most delicious egg-based brunches you can have.
Fortunately, making an omelette isn't at all difficult – but timing is everything. An omelette needs just two and a half to three minutes – any longer, and you're in tough fried egg territory. There are a couple more tricks; read on to find out what they are. Then browse more simple and healthy recipes on our dedicated hub page.
To make the delicious, classic French classic for one, you'll need:
- Two large eggs;
- Butter or oil, one tablespoon;
- Milk, a dash;
- Salt, a generous pinch
- A cracking of black pepper
1. Heat a heavy, shallow frying pan or skillet with the oil or butter. Oil is healthier and perfectly fine for cooking an omelette, but butter will give the best flavour. It's very important to choose a high-quality pan that heats evenly. You'll want it quite hot, with the oil/butter evenly covering the surface but not browning.
2. In a mixing bowl, break and roughly whisk the eggs with a dash of milk. The amount of milk will depend on how runny you like your omelette, but we recommend using approximately a tablespoon. Using too much milk will result in the omelette burning.
3. Pour into the hot pan. Season with salt and pepper. Your omelette will begin cooking immediately. Cover with a lid and watch the omelette rise. Cook for no more than two minutes.
4. After two minutes, lift one side of the omelette with a spatula and fold in half. Flip the omelette and cook for another 30 seconds. A cooked omelette should easily slide off the pan onto the plate.
5. Garnish with herbs of your choice. If you like omelette with tomato or cheese, or another filling, add it thinly sliced just before folding.
Why is my omelette burning?
If your omelette burns on the outside but doesn't cook inside, you've used too much milk. If burnt all the way through, you need a bit more butter. If it's dry and crumbly inside, you've overcooked it. Remember: quick, hot cooking is what omelettes are all about.