How to make an omelet: 11 steps (with Photo) - tips

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Advice
Warning
What you need

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

Lightly beat 1 egg into the pan with the yolk still on When the butter starts to bubbly, hold the egg 1.5cm above the surface of the pan and slowly remove the shell, then let the egg gently fall onto the hot pan surface. The egg whites will be fried quickly.

If you have trouble separating the shells, break the eggs into a bowl, examine the shell fragments and 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 refrigerator, prepare a glass of water and gently drop the eggs in it.

If the egg sinks to the bottom of the cup, This is a sign that the eggs are still fresh and can be used in food preparation.

If you see eggs in the water with their large heads facing up, eggs have been preserved for many days. Eggs that have been stored for many days are still safe to fry or boil, provided the finished product is cooked evenly.

If the eggs surface in the water, These eggs are out of date and should be discarded.

Crack another egg into the pan so the whites do not touch. This is when you break another egg into the pan. If the whites touch, place the flat edge of the grit between the eggs to separate them.

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

Cover the pan and fry the eggs for 2-3 minutes. Covering the pan can shorten the processing time and ensure the whites become hard while the yolks remain loose. After 2 minutes, open the lid and check to make sure the egg whites are fully cooked. If the eggs are not fully cooked, continue to cover and fry the eggs for another 30-60 seconds.

You can check the ripeness of the eggs by gently shaking the pan to see that the yolks are still shaking and the whites are hard.

Heat 1 teaspoon of olive oil in a safe saucepan on the stove on medium heat. Check that the bottom of the pan is labeled “oven safe”. If this is the right pan, pour 1 tablespoon of olive oil into the pan and tilt the pan to spread the oil over the surface of the pan. Next, place the pan on the stove and cook until the oil starts to bubbling.

Usually, most cast iron pans will work in an oven, but many non-stick and carbon steel pans are not.

Break 2 eggs into the pan so that the whites do not stick together. You will carefully smash each egg onto each side of the pan. If the whites do touch, place the flat edges of the grit between them to separate until you put the pan in the oven. After you break the eggs into the pan, remove the pan from the stove.

Try to break the eggs into the pan as quickly as possible while keeping the yolks.

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. Leave the pan in the oven until the whites harden; You can test it by gently shaking the pan. If the yolks are still shaking and the whites harden, the egg is ready to taste!

For some types of ovens, this step can take 3 and a half minutes; So turn on the oven light and observe each whites to know when they're fully cooked. If the yolks start to turn white, remove the pan from the oven immediately so the egg doesn't overcook.

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, tilting the pan 45 degrees to transfer eggs from pan to plate. Finally, add a little salt and pepper to taste and enjoy!

It's best to enjoy it right away so the eggs don't cool.

Advice

If you're having trouble keeping the yolks in the middle, try separating the whites from the yolks. The next thing is to add the whites to the pan and add the yolks to the center of the whites.