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Fluffy Omelets ?

What is the key to making a fluffy omelet? I have always made them in I guess the French manner, courtesy of David Rosengarten's show "Taste" some years ago. I enjoy them, they are thin and I like the center a little undercooked, almost gelatenous. From time to time I remember having omelets in a thicker version, I guess you would say, and cetainly fluffier, more airy. How does one acheive this ?

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  1. Thoroughly heat the olive oil in pan on medium. Pour beaten eggs into pan and stir with the corner of the spatula in a quick circular motion to keep the edges turned back into the body of the egg until very lumpy and almost half-cooked.

    Sprinkle small amount of salt and pepper, cover with lid for 40 seconds (egg will rise and fluff under lid (amazing!).

    Holding pan's handle with your left hand, slip spatula gently under egg (take care not to tear) to loosen and lift egg from pan. Help it up by snapping pan upwards and flip egg over in one easy motion. Catch the egg in the pan with wet side down.

    Add any or all ingredients to the cooked side of the egg especially mushrooms and cheese. Fill one half of the egg and fold opposite side over the ingredients until edges of the egg touch - closing the omelet.

    Cover and cook 30 more seconds. Serve steaming with cheese melting everything together inside the new fancy fluffy omelet!

    The trick is covering the omelet during cooking to fluff the egg, then perfecting your technique flipping the egg over without painting the kitchen. It takes a little practice but the easier you flip the better it goes. Keep the pan close to the egg as you maneuver. Keep ingredients close and beat extra eggs for more servings.

    1. You a a little water to the eggs. It boils as the eggs semisolidify, creates steam which makes it fluffy.

      1. Adding some milk or cream cheese also fluffifies.

        1. even better is a la "original pancake house"
          i don't have the exact recipe but you could definitely experiment. the server told me they whip the egg whites separately and fold them into the yolks.... then bake the omelette. this is a very loose description but i'm not sure they beat the yolks also or just the whites. i'd try both and see what happens!

          it turns 3 eggs into looking like 10! ;)

          2 Replies
          1. re: junglekitte

            I remember watching an episode of Martha Stewart about this, and frankly, it's a little scary to see just how much those eggs puff when you do whip the whites. (The yolks were beaten but not whipped when dear ol' Martha did it.)

            1. re: Ali

              Depends on what the requirement is for a fluffy omelet by the OP. I love fluffy omeletes. There was this place in San Jose called the Mini-Gourmet that more than a decade back made the most wonderful fluffy omelets that I've never been able to duplicate. The current owners still make fluffy omelets but they are kind of too greasy and no longer made with skill.

              Anyway the original owners said that baking was involved. Maybe a combo of whipping and baking would produce what I am looking for which is sort of like this ... only folded in half, not so brown with the ingrediants in the middle and not incorporated into the egg.
              http://img.timeinc.net/sunset/Premium...

              The food network and Marth's omelette just aren't quite it.
              http://www.marthastewart.com/page.jht...
              http://www.foodnetwork.com/food/recip...

          2. I have always found that by adding milk or cream to the omelette mixture, you make the eggs more creamy. By adding water to the mixture, it comes out more fluffy.