SubscribeOmelet Pan
Why the heck do my omelets keep coming out weird??????
What I do is use about two or three eggs, I add a little milk and I put it im my magic bullet blender and whip the mess out of them. I put them in a frying pan, and then they start to foam up and look like the consistancy of pancake batter. When I try fold my omelet it breaks instead of folds. Why is my omelet always thick and fluffy. I dont understand why I cant get it right. Can someone tell me what im doing wrong and then tell me how to make a perfect omelet
I was trying to make a three egg omelet like at IHOP. I dont know what they do but they look so pretty.
Forgo the blender, whisk by hand and use a little water instead of milk in the eggs. Use a great non-stick skillet with a good non-stick spray and I use a touch of butter or margarine. Bad skillet will almost always make a bad omelet.
Keep your heat at medium and even and pour in the beaten eggs. Let it sit a few moments, and you'll see the edges start to harden, swirl your skillet slightly and use a soft rubber spatula to move and adjust your omelet, again as you do this you'll see the omelet firming and taking shape. The less you mess with the omelet as it cooks, the better. When the omelet is about 80% firm, add your cheese, whatever filling and with your spatula, gently fold the omelet in half. Wait another 1-2 minutes so your filling is hot and serve up-try to slide the omelet out of the skillet rather than picking it up, they wont break that way. Good luck.
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