You can’t make omelettes without breaking eggs!

By : | Comments Off on You can’t make omelettes without breaking eggs! | On : July 28, 2015 | Category : Uncategorized


Cooked in a variety of ways, such as boiling, poaching, scrambling or frying, eggs are one of our most popular foods as well as being an extremely versatile ingredient.

Eggs are useful for adding a little something to dishes such as the stir fried egg added to a Chinese dish or the beaten egg brushed onto breads or pastry to produce a lovely golden glaze.

One of my favourite uses for eggs is in the making of omelettes, made from beating whole eggs and cooking gently in a frying pan, and may be enhanced in a number of ways.

Omelettes are now popular worldwide and vary from the French folded omelette, which, at its plainest, consists of just eggs and a little seasoning of salt and pepper. Chopped herbs, or grated cheese or ham may be added. Eggs can also be used to bind more substantial quantities of omelette fillings as in the flat omelette, which is popular in Spain, as the tortilla (often with potatoes), and the frittata in Italy (often with meats, cheese or vegetables). These omelettes are often cut into wedges when served. There are also other varieties of flat omelettes, layered as a sandwich with a filling or sauce between and further variations are to be found in Asian cuisines. In Japan rectangular omelettes are made for wrapping around sushi or for shredding to garnish scattered sushi or a soup and in China thin omelettes are used as a wrapper for other ingredients.

Omelettes are simple to make, but some aspects need some care and practice.

Cooking tips:

  • Omelettes need to be cooked in a well oiled pan or a non-stick pan as they easily stick to the base of the frying pan.
  • A small quantity of cold water added to the eggs will result in a lighter omelette.
  • Prepare all of the filling ingredients before starting to cook.
  • Overcooking will result in a tough, rubbery texture, as will cooking on too high a heat.
  • Heavy, flat omelettes can result if the egg is not moved around the pan sufficiently during setting, or if the pan was too cool at the start.


Try our recipes for omelettes :

crab omlette

Crab Omlette

spicy omelette

Spicy Vegetable Omelette







Crab Omelette (Sri Lanka)


Spicy Vegetable Omelette (India)

Share This Post!