Making Omelets

When the top of the eggs are just slightly moist, lift the pan off the stove and add fillings to the center. Fold over one side of the omelet with a spatula, then shake the omelet out onto a plate, flipping the other side over in the process. The omelet should now be folded into thirds.

TIPical Mary Ellen host Mary Ellen Pinkham shares tips for making omelets with cooking expert Monique Hooker.

Make an omelet with whole eggs. For a healthier version, use the egg whites only.
Set eggs out and allow them to come to room temperature before using them in an omelet.
Instead of whacking them on the side of the bowl, break eggs by tapping one egg against another until one of them breaks. This will cause a gentle break rather than a crushing break and will prevent shells from falling in the yolks.
A traditional omelet uses three eggs. Beat the eggs with a fork until a thread forms when the fork is raised out of the eggs.
Add some liquid such as cream or water to the eggs. Both of these liquids will add volume and fluff to the eggs. Add some pepper and salt as well. Salt right before cooking, not earlier, to prevent the whites from getting tough.
Bring a nonstick pan up to cooking temperature, add a little butter or oil and pour in the beaten eggs.
Shake the eggs while they are cooking in the pan. This will help to move around the liquid. Use a spatula to lift up the edges, causing the liquid to drain under the already cooked egg. The top of the egg should remain moist and look like scrambled eggs.

Guests
Monique Hooker
Professional Cook, Author
PO Box 6
DeSoto, WI 54624
E-mail: monique@mwt.net
Also in this Episode

TIPical Mary Ellen : Episode TIP-442
•	Making Omelets
•	Cleaning Home Decorations
•	Organizing Paper Clutter
•	Tip of the Day

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