How to Make Omelettes

The omelet is fried only on one side with the yolk intact, golden and liquid. This is a delicious and perfect breakfast when combined with a loaf of bread to dip the yolk! You can easily make omelets at home using a pan or oven.

Table of Contents

Ingredient

Fry an omelet in a pan

1 tablespoon (about 15g) butter
2 eggs
Salt and pepper (according to taste)

Cooking in the oven

1 teaspoon olive oil
2 eggs
Salt and pepper (according to taste)

Fry eggs in a pan

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Melt 1 tablespoon (about 15g) butter in a cast iron or nonstick skillet over low heat. Choose a pan large enough to hold 2 eggs so they don’t stick to the pan. Place the pan with the butter on it and turn on the stove to heat the butter. ^{[1] X Research Source}

If it’s a non-stick pan, such as a carbon steel pan, you’ll need to spray a thin layer of nonstick over the pan before adding the butter.

Tilt the pan to spread the butter evenly over the surface of the pan. Butter shortens the cooking time of the underside of the egg and preserves its shape. Make sure the butter covers almost the entire surface of the pan. ^{[2] X Research Source}

If you don’t have butter, you can use lard, olive oil, or bacon fat to fry the eggs.

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Gently crack 1 egg into the pan so that the yolk remains intact. When the butter starts to bubble, hold the egg 1.5cm above the surface of the pan and slowly separate the shell, then let the egg gently fall to the surface of the hot pan. The egg whites will quickly be fried. ^{[3] X Research Sources}

If you’re having trouble separating the shells, crack the eggs into a bowl, check for debris, and then carefully pour the eggs into the pan.

How to identify fresh eggs

If you’re not sure how many days the eggs have been in the fridge, prepare a glass of water and gently drop the eggs into it.

If the egg sinks to the bottom of the cup, it is a sign that the egg is still fresh and can be used to prepare food.

If you see the eggs floating to the surface with the big end facing up, the eggs have been preserved for many days. Eggs that have been stored for several days are still safe to fry or boil, as long as the finished product cooks evenly.

If the egg floats to the surface of the water, it is past its use-by date and should be discarded.

Crack another egg into the pan so that the two whites don’t touch each other. This is when you crack another egg into the pan. If the two whites are touching, you will place the flat edge of the grit between the two eggs to separate them. ^{[4] X Research Sources}

Or, you can let the whites touch each other and separate after the eggs are cooked using a grit or knife.

Cover the pan and fry the eggs for another 2-3 minutes. Covering the pan can shorten the cooking time and ensure the whites become firm and the yolks liquid. After 2 minutes, open the lid and check to make sure the surface of the egg white is cooked. If the eggs are not cooked enough, keep the lid on and fry the eggs for another 30-60 seconds.

You can test the doneness of the eggs by gently shaking the pan to see if the yolks are wobbly and the whites are firm.

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Place eggs on a plate and season with salt and pepper. Carefully tilt the pan 45 degrees right next to the plate and watch as the eggs slide out of the pan. For easy control, you put the grit down on each egg and scoop it out onto a plate. Add a little salt and pepper to taste and enjoy! ^{[5] X Research Sources}

You can eat an omelet with steamed rice, bread or prepare it as a nutritious breakfast with meat, potatoes and fruit.

Cooking eggs in the oven

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Preheat oven to 175°C. Use the knob on the oven to adjust the temperature to the right temperature and start preparing food while the oven is preheated. This step will take about 10-15 minutes depending on the oven. ^{[6] X Research Sources}

Do you know yet? Cooking eggs in the oven helps to stabilize the temperature and make the eggs cook evenly. This is an effective way to make an omelet if you’re new to cooking.

Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat. Check to see if the bottom of the pan is labeled “oven safe”. If this is the right pan, you would pour 1 tablespoon of olive oil into the pan and tilt the pan to spread the oil over the surface of the pan. Next, put the pan on the stove and heat until the oil starts to bubble. ^{[7] X Research Sources}

Generally, most cast iron pans are oven-safe, but many non-stick and carbon steel pans do not.

Crack 2 eggs into the pan so that the whites don’t stick together. You will carefully crack each egg into each side of the pan. If the whites touch, place the flat edge of the grit between them to separate until you’ve placed the pan in the oven. After breaking the eggs into the pan, remove the pan from the heat. ^{[8] X Research Sources}

Try to break the egg into the pan as quickly as possible, but keep the yolk intact.

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Place the pan in the oven and bake the eggs for about 4 minutes. Lift the pan off the stove and gently place the pan in the center of the oven. Place the pan in the oven until the whites harden; You can check by gently shaking the pan. If the yolks are still shaking and the whites are firm, the egg is ready to go! ^{[9] X Research Source}

With some ovens, this step may take 3 and a half minutes; so turn on the oven lights and watch each white to see when they’re fully cooked. If the yolks start to turn white, remove the pan from the oven immediately so the eggs don’t overcook.

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Remove the eggs from the oven and place on a plate to season. Remember to wear kitchen gloves when taking the pan out of the oven, tilt the pan 45 degrees to transfer the eggs from the pan to the plate. Finally, add a little salt and pepper to taste and enjoy! ^{[10] X Research Source}

It’s best to enjoy it right away so the eggs don’t get cold.

Advice

If you have trouble keeping the yolk centered, try separating the white from the yolk. The next thing is to put the whites in the pan and add the yolks in the middle of the whites.

Warning

Eating undercooked eggs can cause food poisoning. So make sure your eggs cook evenly to reduce the risk of food poisoning.

Things you need

Cast iron pan, non-stick pan, carbon steel pan
Hotel
Butter or olive oil
Egg
Salt and pepper to taste
Plate