HOME > Chowhound > Home Cooking >


You and your omelet - how many eggs?

How many eggs do you use/prefer in an omelet?

  1. Click to Upload a photo (10 MB limit)
    1. 3 eggs a little runny... lots of veg and a little cheese. Folded.
      A side of bacon and I'm a happy man.

      1. 3 and then split it between two people. 1 and my smallest skillet if just for me.

        2 Replies
        1. re: MidwesternerTT

          Same for me, 1 egg in a small skillet, just enough egg to hold my filling..

          1. Two for one person, three for two assuming cheese and/or other fillings. This would be breakfast or lunch, really never have it for dinner.

            1. One or two, depending on how hungry we were.

              1. 3-4, depends on the fillings...

                1. Two with a sprinkle of asiago cheese...two slices of buttered toast and a small crisp mixed green salad for dinner maybe once a month.Two chilled sliced fresh oranges from my trees later for dessert.

                  1. 4 to 6 depending on what else I am having, and how hungry I am.

                    5 Replies
                      1. re: Veggo


                        4 whole, 2 whites (or 3 whole and 1 white)

                        1. re: treb

                          I guess I shouldn't mention my past 14 egg whites morning scramble habit...It's different beast but the portion is still quite impressive, revs me up, ready for lunch in a few hours

                        2. Two or three, depending on the fillings, egg size and how hungry I am.

                          I find filling a one egg omlette is tricky with the pan size I have, and I'm rarely hungry enough for more than three eggs.

                          1 Reply
                          1. re: tastesgoodwhatisit

                            I have a pretty big appetite and this is quite my problem. I am a chronic overstuffer not just with omelets. However, I really want to master the omelet so I think I need to go smaller and gauge upwards.

                          2. Uh oh. I'm the only (partial) egg white person here. 1 egg + 2 egg whites for me. Double if I'm not filling it with meat/veg.

                            4 Replies
                            1. re: LP808

                              I am a partial egg white person but figured I'd convert my approximate number of eggs by volume of whole + whites to compare to othes.

                              1. re: fldhkybnva

                                Good call. Not a lot of people do partial whites. I like the 1:2 ratio best, personally. Still has some of that yolk-y goodness and lets me have the more important extra piece of bacon, haha.

                                1. re: LP808

                                  I also do 1 yolk, 2 whites for me. However, there's a local restaurant we *used* to go to where all omelettes had 6 eggs--crazy big. So, we'd split one and still had leftovers. Once we got older and fatter, quit going there and do the mostly egg white ones at home.

                              2. re: LP808

                                not alone! I'm a 1 egg + 1 white girl. I prefer the taste of it that way, in addition to the fat savings.

                              3. 2. with cheddar and tortilla shreds and sour cream and onions and green peppers and picante sauce.

                                1. 3 - if it's a French style omelette for one

                                  4 - if it's a Spanish omelette for two.

                                    1. 3 for me, helps to make a fluffy light omelt and to hold some stuff.

                                      1. 1 or 2 for me. My husband eats 6 (3 or 4 whole eggs, the rest just whites).

                                          1. 3 eggs with a little heavy cream plus salt/pepper to taste.

                                            Cook like soft scrambled eggs. Not well done and dried out.

                                            1. 2-3 depending upon my hunger. Cheese inside and served with jam on top.

                                              1 Reply
                                              1. 3 for two persons...plus an ounce of cream or milk.....

                                                  1. 2 or 3 depending on how many eggs I have had in the week. Just don't want to overdo on eggs.

                                                    1. Two at home, three in a restaurant. They seem to come out the same size, irrespective of stuffing.

                                                      1. 3 eggs with basil, green onions, parsley, mint and dill.

                                                        1. One whole egg plus 2 or 3 whites.

                                                          1. I use 2 large or extra-large eggs per one-serving omelet.

                                                            1. I only eat eggs aboiut twice a week, but since I've passed the 4 decade mark , I find 1 egg is usually enough if I eat it with CB hash. Had 2 this morning, though, because I was hungry.

                                                              1. i usually do 2, or 1 egg and 3 whites

                                                                1. One (usually). Whisk well to add air. A little added water for more fluff as steams with lid on. Use a non-stick pan. Cook well on one side and flip before add fillings. Heat fillings again lid on. Fold in half when done then plate it.

                                                                  1. Two whole eggs + two whites, unfilled and rolled is my favorite!

                                                                    Or four egg whites and jarlsberg cheese. But this type requires ketchup on the side.

                                                                    1. I'm curious about all of the egg white love here?

                                                                      18 Replies
                                                                      1. re: sandylc

                                                                        I don't love them but am not a particular fan of yolks. They are OK but have never been a big fan so I add a few whole eggs for a hint of flavor without too much eggyness and add whites for volume and fullness.

                                                                        1. re: fldhkybnva

                                                                          agree with that, plus I'll add that I love the silky/fatty flavor of a very fresh , bright colored egg yolk straight from the farmer's market...but if the eggs have any age on them at all, I find the yolk less and less appealling. Whites survive age a lot better, at least to my taste.

                                                                          1. re: fldhkybnva

                                                                            The "eggy" flavor comes from the white, not the yolk.

                                                                            1. re: sandylc

                                                                              Well, whatever flavor is associated with the yolk is the part that I don't like.

                                                                              1. re: sandylc

                                                                                This has been bugging me, is this actually true? For some reason I along with many others I think thought the flavor of the egg was from the yolk and is the reason that there are often requests for "how to enhance the flavor of scrambled or omelet egg whites?"

                                                                                1. re: fldhkybnva

                                                                                  The sulpher-y strong part comes from egg whites. I read this a few years ago and was amazed. But keeping this in mind subsequently, I tasted and observed results from things like homemade ice cream with either egg yolks or whole eggs, pastry cream with the same, and white cakes that use only the whites. My conclusion was astonishingly that it seems to be true. The products that had only egg yolks did not have that "too eggy" taste!

                                                                                  But what makes it astonishing? Are we trained to think that foods that are white have less, or more pure, flavor? Are we brainwashed into thinking the yolks are bad for us, therefore they must carry all of the "bad" characteristics of the egg?

                                                                                  1. re: sandylc

                                                                                    Nope I wholeheartedly believe that if you like egg yolks you should eat teh entire egg and the yolk is actually good for you as many recent studies have shown. I do find it interesting that the flavor is in the egg white. Although I'm not sure if the "sulpher-y" flavor which I associate with boiled eggs or egg farts perhaps is the same flavor which I associate with the yolks that I don't like but perhaps it's the same flavor after a few chemical modifications in the GI tract. I can't describe why I don't like eggs but it doesn't involve any description of a sulfur taste or smell. I actually enjoy boiled eggs, but don't like the yolks in scrambled or omelets and neither smell like sulfur ever to me really. Quite interesting.

                                                                                    1. re: sandylc

                                                                                      I couldn't resist. I did a very quick Google search and this site http://chestofbooks.com/food/science/... was one of many which shows that the sulfur is in both components of the egg although a slightly higher level in the white. I think the flavor of egg mystery is unsolved.

                                                                                      1. re: fldhkybnva

                                                                                        Very interesting - thanks! It also says that the sulphur in the white is more available, if I read it correctly.

                                                                              2. re: sandylc

                                                                                For me, the whites are too make the omelet lighter.

                                                                                Whether I am making scrambled eggs or an omelet, I separate the yolks and whites, beat them separately, and then fold in the egg whites into the yolks.

                                                                                It makes for a fluffier and lighter omelet (or scrambled egg).

                                                                                1. re: ipsedixit

                                                                                  egg whites also are great to fluff pancakes.

                                                                                2. re: sandylc

                                                                                  My omelets always get at least one egg white to increase fluff and volume!

                                                                                  I also prefer using all or mostly whites when filling with something richer like cheese to make it less heavy.

                                                                                  1. re: ohmyyum

                                                                                    Do you egg white users keep the yolks for something else?

                                                                                    1. re: sandylc

                                                                                      only occasionally I might keep them if I'm going to be making custard or something. but usually they go to the dog or the disposal.

                                                                                      I'm careful that if one carton is fresher than the other, the least fresh egg is the one whose yolk goes to waste. I feel fortunate that eggs are relatively inexpensive.

                                                                                      1. re: sandylc

                                                                                        I buy egg whites, liquid in the refrigerator aisle. I so rarely eat whole eggs that I only buy 1/2 dozen at a time and then they sit in the fridge for quite a long time. I buy egg whites nearly every time I go to the store and love them.

                                                                                    2. Ciao, I make what is sometimes call an Italian omelet, but actually is a frittata. It is made in a cast iron skillet, starts on the cook top (electric) and finishes under the oven broiler.

                                                                                      Because of a cholesterol problem dried egg whites are one of the ingredients. Six rehydrated egg whites, 3 whole eggs along with diced onion, diced celery, some form of hot peppers and leftovers. Sometimes with leftover rice or leftover pasta. Cheese on top after taken out of the oven and allowed to melt.

                                                                                      This 2 stage method eliminates flipping the egg mixture. Just remember to use an oven safe skillet.

                                                                                      2 Replies
                                                                                      1. re: ChiliDude

                                                                                        ChiliDude, how do dried egg whites help more than fresh when it comes to cholesterol? Fresh egg whites don't have any cholesterol either.

                                                                                        1. re: ohmyyum

                                                                                          The reasons that I use dried egg whites are that I do not need to separate the yolks from the whites, and the dried egg whites store more easily for a long duration in our cool basement.

                                                                                          Our basement is not used for any other reason than to store packaged goods, wine for my wife, and my tools. If course our modern gas heating system is down there, but it is ignited electronically with no pilot light constantly burning.

                                                                                          If I had to separate yolks from the albumen, a messy process, what would I do with them? I do not like to waste food. I have been using dried egg whites for many years with great success.

                                                                                        1. 2, which is usually just a little bit too much for me but accounts for any loss due to accidental "egg plastic." This is what the man calls the edges if they accidentally get overcooked a bit. I cannot eat egg plastic.

                                                                                          If I'm paying attention and there is no egg plastic the cats get lucky and get a couple bites of egg each.

                                                                                          1. I say three if your a man or women looking to piles the meat if you don't use enough you won't be able to fold it evenly and will end up with unevenly cooked spots and hole in your omelet