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Old 01-16-2020, 08:34 AM
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Default How to Make a Fluffy 3 Egg Omelette

Omelettes are a great way to make a quick filling meal, but they can seem heavy. To make a light, fluffy omelette that's still full of delicious flavor, separate 3 eggs. Beat the egg whites until you trap lots of air in them and they're stiff. Then, fold the yolks back in. When you spread this light batter in a s****et, the omelette will puff as it cooks and you'll be rewarded with the fluffiest 3-egg omelette ever!

[Edit]Ingredients
  • 3 large eggs
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup (55 g) of shredded Gruyère or cheddar cheese
  • 1 tablespoon (15 g) of unsalted ****er
  • Minced fresh chives, optional
Makes 1 omelette

[Edit]Steps

[Edit]Mixing the Eggs
  1. Separate the yolks and whites of 3 eggs between 2 bowls. Carefully crack an egg and let the egg white fall into 1 of the bowls. Place the yolk in the other bowl. Separate the 2 remaining eggs so you have the whites in 1 bowl and the yolks in the other.[1]

    • Ensure that the bowl for the egg whites is completely clean and free from grease since you'll be beating the whites. You'll get the most volume if the bowl is spotlessly clean.
  2. Add salt and pepper to the yolks and beat them with a fork. Use a generous pinch of salt and pepper and combine the yolks until they're blended. This only takes a few seconds.[2]
    • Set the bowl of yolks aside while you beat the egg whites.
  3. Whisk the egg whites until they form stiff peaks. Use a stand or hand mixer with clean whisk attachments to beat the egg whites on high speed. Beat the eggs until they stiffen and become firm and glossy.[3]
    • If you don't have a stand or hand mixer, use a clean whisk.
  4. Fold the egg yolks into the stiff egg whites. Spoon half of the seasoned egg yolks into the bowl with the whites. Use a spatula to gently lift the egg whites up and over the yolks. Then, add the rest of the yolks and keep folding them in until the mixture is a uniform color.[4]
    • It's important to fold the whites gently so you don't lose the air that you beat into them. This helps the omelette become fluffy as it cooks.
[Edit]Cooking the Omelette
  1. Melt 1 tablespoon (15 g) of ****er in a nonstick s****et. Turn the burner to medium and heat the unsalted ****er until it melts. Hold the handle and slowly swirl the pan a little so the melted ****er coats the bottom of the s****et.[5]

    • If you don't want to use ****er, substitute olive oil, coconut oil, or ghee.
    • Use a s****et to cook the omelette.
  2. Spread the egg mixture in the s****et. Gently spoon the eggs into the s****et and use the back of a spoon or an offset spatula to spread the mixture evenly across the pan. The eggs will immediately begin to cook in the hot s****et.[6] below a hot broiler. Broil the omelette for 2 to 4 minutes before you fold it over and serve it.}}
  3. Cover the s****et and cook the omelette for 4 minutes. Turn the burner down to medium-low and let the omelette cook for 4 minutes without moving it or flipping it. If the top of the omelette looks like it's cooking too quickly, turn the burner down to medium-low or low.[7]
    • It's important to cover the s****et so the top of the omelette cooks. If you leave the s****et uncovered, the top may be soupy or runny even though the bottom of the omelette is cooked.
  4. Scatter cheese over the omelette and cook it for 1 more minute. If you'd like to give the omelette a more savory flavor, sprinkle 1/2 cup (55 g) of shredded Gruyère or cheddar cheese over the top. Put the lid back on the s****et and let the omelette cook for 1 more minute so the cheese melts and the omelette sets.[8]
    • If you don't want to add the cheese, just cook the omelette for the extra minute.
  5. Slide the omelette onto a plate and fold it over in half. Turn off the burner and slowly slide the omelette onto the plate. Use a spatula to help the omelette if it sticks at all. Then, use the spatula to flip half of the omelette onto the other side. Scatter freshly minced chives over the omelette and serve the omelette while it's still hot and fluffy.
    • You can refrigerate leftover omelette in an airtight container for up to 4 days. Keep in mind that the omelette may lose some of its volume the longer it's stored.
[Edit]Trying Variations
  1. Substitute your favorite type of cheese for the Gruyère or cheddar. Omelettes are easy to customize, so use a different type of cheese if you like. Consider using 1/2 cup (55 g) of any of these cheeses in your fluffy omelette:[9]
    • Emmentaler
    • Swiss
    • Goat cheese
    • Pepperjack
    • Feta
    • Smoked gouda
  2. Add a spoonful of dairy to the egg yolks for an extra creamy flavor. Give the omelette a creamy, tangy texture by adding 1 tablespoon (12 g) of sour cream, plain yogurt, or Greek yogurt. Mix the dairy into the egg yolks before you fold them into the stiff egg whites.[10]
    • You could use reduced-fat dairy if you're looking to cut a few calories.
  3. Stir herbs into the yolks to lighten the flavor of the omelette. To give a fresh flavor to your omelette, mix 2 tablespoons (7.5 g) of freshly minced herbs into the egg yolks before you fold them into the whites. Try using basil, parsley, chives, marjoram, or a combination of these.[11]
    • If you'd rather use dried herbs, add up to 1 tablespoon of dried herbs.
  4. Top the cooked omelette with vegetables or meat before you fold it. Although you can easily add diced, cooked vegetables and meat, such as mushrooms, ham, or peppers, wait until you're ready to fold the omelette before you scatter them. The weight of these ingredients will make the fluffy omelette fall quickly. Consider adding any of these ingredients just before serving:[12]
    • Cooked bacon
    • Smoked salmon or trout
    • Slices of avocado
    • Fresh spinach
    • Caramelized onions
[Edit]Tips
  • You might find recipes that recommend adding baking soda to your omelette to get a fluffy rise. Unfortunately, relying on the chemical reaction can give your omelette a slightly metallic taste.
[Edit]Things You'll Need
  • s****et
  • Mixing bowls
  • Fork
  • Whisk or mixer
  • Spatula
  • Serving plate
[Edit]Related wikiHows
[Edit]References

[Edit]Quick Summary
  1. ? https://www.tasteofhome.com/article/...fluffy-omelet/
  2. ? https://www.tasteofhome.com/article/...fluffy-omelet/
  3. ? https://www.seriouseats.com/recipes/...th-cheese.html
  4. ? https://www.eggs.ca/recipes/puffy-omelette#
  5. ? https://www.seriouseats.com/recipes/...th-cheese.html
  6. ? https://www.tasteofhome.com/article/...fluffy-omelet/
  7. ? https://www.seriouseats.com/2019/02/...-you-free.html
  8. ? https://www.seriouseats.com/recipes/...th-cheese.html
  9. ? https://www.allrecipes.com/recipe/26...eese-omelette/
  10. ? https://www.tasteofhome.com/article/...fluffy-omelet/
  11. ? https://www.taste.com.au/recipes/per...3-747dc52f235d
  12. ? https://www.tasteofhome.com/article/...fluffy-omelet/



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