Actually, it’s water and air…separate the whites and yolks, add a bit of water to the yolks, and mix them…and whip the whites as fluffy as you can, like whipped cream if you can manage it, then carefully stir the two parts together…use a hot pan, and voila! (Lived in France…know about cooking omelettes…LOL)
As a person trained in the culinary arts….I have to agree with Moniet. When time doesn’t permit doing the separation though, just beat the living hell outta the eggs to aerate as much as possible. You need a good whisk to do so….
Yup, it’s the air. Whisk heartily, allowing lots of air to get in there.
Happy omeletting!
Getting someone else make them for ya…….
Short cut: put the eggs and a little milk in blender on high speed for a few seconds. It’ll be as fluffy as ya need, I think. Gonna try Will & Moniet’s method sometime! Sign me: The Experiential Chef.
nice, fluffy egg whites.
I just use a whisk and a bit of milk as opposed to water. Beat the heck out of them, and whisk them in the pan as well.
IHOP.
Water and a whisk.
you guys are making me hungry~!
lots of butter. Wait, that’s the secret to making them taste good. sorry.
If you want fluffier omelettes, just hire a fluffer!
finishing the omelette off in the oven helps, too… i always thought you just cooked it in a pan… cook the eggs in a pan until the bottoms done, and then stick it in the oven to finish the top, and voila!
oh, yeah–and whip it good first. everybody’s right about the air thing…
Yikes Namaste…..that was baaaaaaad.
Be careful what you ask……..LOL
fluffy? If you want fluffy, make a souffle’
Hell with fluffy. I like mine laying dead flat in the middle of the skillet.
Eeps! I was 2 slow.. but yep.. about 2 tablespoons of water to 2 yolks, beaten till frothy. Whip the egg whites to a stiff peak.. then folding in the yolks (beaten to a frothy lemon color) careful not to stir too much.
a little baking powder! those babys will puff and fluff away
use water, don’t use milk, it binds with the proteins in the eggs and will make your eggs–omelets or scrambled, tough.
“Hell with fluffy. I like mine laying dead flat in the middle of the skillet.”….LMAO …notforprophet is sooooooo out there… no, no, no…they must be FLUFFY!!!
Comments (24)
Water. You whisk a dash of water in with the eggs. The resulting steam makes the eggs fluffy. (thats what my momma told me anyway)
Google knows all
Actually, it’s water and air…separate the whites and yolks, add a bit of water to the yolks, and mix them…and whip the whites as fluffy as you can, like whipped cream if you can manage it, then carefully stir the two parts together…use a hot pan, and voila! (Lived in France…know about cooking omelettes…LOL)
As a person trained in the culinary arts….I have to agree with Moniet. When time doesn’t permit doing the separation though, just beat the living hell outta the eggs to aerate as much as possible. You need a good whisk to do so….
Yup, it’s the air. Whisk heartily, allowing lots of air to get in there.
Happy omeletting!
Getting someone else make them for ya…
….
Short cut: put the eggs and a little milk in blender on high speed for a few seconds. It’ll be as fluffy as ya need, I think. Gonna try Will & Moniet’s method sometime! Sign me: The Experiential Chef.
nice, fluffy egg whites.
I just use a whisk and a bit of milk as opposed to water. Beat the heck out of them, and whisk them in the pan as well.
IHOP.
Water and a whisk.
you guys are making me hungry~!
lots of butter. Wait, that’s the secret to making them taste good. sorry.
If you want fluffier omelettes, just hire a fluffer!
finishing the omelette off in the oven helps, too… i always thought you just cooked it in a pan… cook the eggs in a pan until the bottoms done, and then stick it in the oven to finish the top, and voila!
oh, yeah–and whip it good first. everybody’s right about the air thing…
Yikes Namaste…..that was baaaaaaad.
Be careful what you ask……..LOL
fluffy? If you want fluffy, make a souffle’
Hell with fluffy. I like mine laying dead flat in the middle of the skillet.
Eeps! I was 2 slow.. but yep.. about 2 tablespoons of water to 2 yolks, beaten till frothy. Whip the egg whites to a stiff peak.. then folding in the yolks (beaten to a frothy lemon color) careful not to stir too much.
a little baking powder! those babys will puff and fluff away
use water, don’t use milk, it binds with the proteins in the eggs and will make your eggs–omelets or scrambled, tough.
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“Hell with fluffy. I like mine laying dead flat in the middle of the skillet.”….LMAO
…notforprophet is sooooooo out there…
no, no, no…they must be FLUFFY!!!
Beer!
That’s the secret!
And Heineken is the best!