Make The Best Omelets With Tips You'll Wish You Knew Sooner

[@MashedFood]

What omelet making tips would you recommend?

[@DavidLLambertmobile]

Use large quality type 🥚. I prefer free range brown eggs. Worth the $. Add a few drops of hot sauce too. ✔️

[@davidhall2197]

I learned a process while working as a breakfast cook in restaurants. You can cook the top of the omelet with your cheese and ingredients without flipping the eggs in the pan. If you have a counter top toaster oven, turn it on to "broil" and let it heat up before starting your omelet. Cook your eggs until there is still some runny egg on top but not burnt on the bottom side (remember, you don't have to keep the pan on the burner, you can pull it off and put it on intermittently, the heat from the pan will continue to cook the eggs). Put your ingredients on the top of the uncooked part and put the pan (leaving the handle sticking out, the door doesn't need to close) in the toaster oven. This will melt the cheese, if desired, and (re)heat the ingredients. When the cheese is melted, pull the pan out, slide and fold the eggs on the plate. If you don't have a counter top toaster oven, use the broiler below your stove oven. This process insures eggs not getting all over the place when trying to flip them, especially if you don't have the experience doing so.

[@davidneuzil9356]

Adding a bit of salt before whisking and leaving it sit for 2-3 minutes does help a bit. Butter, butter ,butter. Did I mention butter? Do not overcook! Take off heat before it’s done.

[@qanondon2100]

40-45 seconds per egg in a microwave in a flatter than normal bowl make a near perfect omelette I use a bit of half and half😎

[@lennybuttz2162]

Figure out which type of omelette you like best buy the appropriate pan and don't skimp the pan will last a very long time then practice.

[@hellhound1389]

Add milk, salt, pepper, butter then beat them to a froth. I beat my eggs like they owe me money. I then add a little olive oil to a really good pan. I put a lid on for one minute to get the eggs to puff like a pillow

[@lennybuttz2162]

I like olive oil but not with eggs, the oil leaves an after taste. If you don't want to use butter corn oil or grape seed oil would work or some of the spray stuff as long as it doesn't have any flavor. If you like the olive oil flavor then no problem.

[@maryanne1367]

I'm will try that, For me , it’s good tablespoon of butter for 2eggs and I and about a scant Tblsp of milk per egg. (Highly debated)

[@gerrimcgrath6878]

😂😂😂😂😂😂😂😂😂😂👍🏻

[@traceykessler2071]

I love your comment about beating your eggs 🍳🥚 😂😅

[@natasha5622]

You’re funny but also gave great omelette advice, I think you’d do well on your own cooking tv show 😂😅

[@jb6712]

I don't care one bit about making French omelettes, I just need to be reminded of how to make good ol' American/"Western" omelettes, as it's been a few decades since I've done so. This video has some very good and clear instructions, so thank you for that!

[@northcackalacky4694]

I was always too intimidated to cook an omelet. After many videos, I just added oil and butter to my steel pan, beat up 3 eggs, moved them continually, did a flip, and enjoyed the most fantastic omelet ever! Next time, I used my cast iron pan, and it turned out perfect as well. Olive oil, butter, and eggs!!! Inside is just creamy perfect. If I remember, it's a 7 minutes, Gordon Ramsey omelet in half the time and looks the same

[@MidnightWarrior1976]

Learn to use a microwave. They make absolutely perfect scrambled eggs and omelets.

[@sicariusperemo3789]

@@MidnightWarrior1976 That is very true 🙂And for those who are still afraid of the "Nuke Machines", just know that they don't ALTER the food in any f*****g way, they're just heating a molecule, like all other heating sources, it does not kill Vitamins, or Proteins, or anything, that is some rubbish old myth that people need to educate themselves on, BADLY!!!

[@kellywalker8407]

My mom was a good cook and I still remember sitting with her and watching Julia Childs on TV.

[@richmcintyre1178]

In a 3-egg Omelet, I always add 1 extra yoke. It makes them creamer in my opinion. Salting 15 minutes or so prior also allows the salt crystals to dissolve which enhances the flavor.

[@dingfeldersmurfalot4560]

Fun overview, thanks for the wide-spread approach. Many Western chefs recommend not beating the eggs too much, as it firms up the proteins and makes the eggs tough. In response, I try to beat the eggs just enough to combine until the colors blend together.

[@joecapko4593]

This is a good tip. I've tried both recently and prefer your way.

[@clubmogambo3214]

Instead of water, I always add heavy whipping cream and a tab of butter broken into little pieces to mine. A few other tips for a fantastic omelet: -Don't overbeat the mixture when blending. It should look a little streaky when finished. -After pouring into the pan, immediately start stirring and folding as the eggs cook. -Don't cook the omelet all the way thru, it should still be a little moist when you're done. -Remove the pan from the heat and if you're going to add other ingredients, this is the time to do so. -As you empty the eggs onto your plate, here is where you want to fold it over to give you that classic omelet look. The residual heat will continue cooking the eggs and if you added cheese, this too will have melted just right. So you'll end up with an omelet that's soft and fluffy, but not runny whatsoever.

[@hylo9432]

Can't stand for them to be run E.

[@tm-dietly-ck4qp]

Great breakdown of the film; appreciate the comprehensive approach. It's always good to get insights from different perspectives. Now, onto the keto lifestyle, I've been pleasantly surprised by the positive impact it's had on my health and physical well-being. The sustained energy levels throughout the day have been a game-changer for me. Additionally, the improved mental clarity and focus have been notable benefits. What I find compelling about the keto diet is its focus on real, whole foods. It's not just about the macronutrient ratios but also about making mindful choices. The emphasis on healthy fats, quality proteins, and low-carb veggies not only supports weight management but also ensures a well-rounded, nourishing diet. As we wrap up, let me share a wise saying for a good day with the keto lifestyle: "Nourish your body, sharpen your mind. Keto - where health and vitality go hand in hand."

[@persnikitty3570]

Sometimes I can do folded eggs, which is a type of omelet, and sometimes even actual omelets. Usually though, I end up with scrambled eggs. Very useful tips.

[@lennybuttz2162]

It just takes practice.

[@MrBigdee183]

I was the same way. I now use a nonstick pan and coat it with butter pour in my eggs and let it cook on the bottom first then I stick it in the oven on broil for a few seconds to cook the top side then add my toppings and pop it back in the broiler for a few seconds more to melt the cheese. Pull it out and slide it off the pan and flip it on the plate. They turn out beautiful.

[@leemontgomery72]

Ham and cheese scramble it is!!

[@mosesbarron4200]

I appreciate the note on the butter ceasing to bubble but it’s important to have the proper egg volume for the diameter of pan.

[@OrisOsiris1]

my favorite egg omelet is the Cantonese Egg Chiffon . it's usually spread over a plateful of rice with some BBQ pork pieces on top of the egg chiffon

[@glock907]

Sour cream works too

[@FortunateXpat]

Absolutely! Use the lip of the pan to form the omelette on the plate.

[@pinkiewinkie1548]

Hi, I always add some cream, and seasoning, to the eggs before I beat them, put a lid on the pan and the omelet is yummie!!! Old rebel-Pinkie

[@MeltWithU]

Same. Delicious!

[@tesselaynes5428]

I save bacon grease and use it to cook eggs later and sometimes use it to make biscuits.

[@JoyceAnderson-wq5oc]

Fried eggs are delicious fried in bacon grease.

[@Damoinion]

I separate the eggs first. Then whip the whites to soft point. Beat the yolks with salt and pepper; (sometimes other herbs or spices depending on what I'm planning). (Very rarely, a little cream.) Then carefully fold the yolk mix into the whites to an even colour before pouring the entire mix into the pan. As it starts to firm through, add the precooked toppings. Just as the bottom approaches pale colour, remove from the heat, add grated cheese, (if you want), then place under the grill until top is done. Remove pan from oven/grill, fold in half and serve. I use a cast iron frying pan but this should work for most heavy base pans. (If you're using a thinner style pan that doesn't hold base heat, cook the bottom a fraction longer.) Makes really bulky fluffy omelets. I sometimes cook them with a mix of butter and macadamia oil just for the extra flavour. Just a side note, for those reading this in countries where your eggs have to be refrigerated, get them to room temp before you start.

[@justagirlsd3000]

I use my immersion blender and tilt it to add air and it’s super fluffy.

[@carolfoster7573]

I am impressed thank you for this Video 💗

[@Ms.Laterholmes5253]

Love that you pulled out it’s always sunny in Philadelphia😂😂😂

[@realrasher]

Extra yolks make the best omelets. 2 eggs + 2 yolks = luxurious. 🙌

[@Jaxon1127]

💯

[@liliwms508]

Sounds divine😊

[@ceciliamadero5995]

Muy buenos tíos, gracias happy holydays

[@henkhessel3651]

Never ditch the yoke. Contrary to the criminal claptrap of Ansel Keys eggs with yokes are superfood containing everything the body needs. Never cook in vegetable (seed-) oils.

[@mariaferrer3679]

That was really informative. Thank you!

[@nshrabana5307]

So far, I don't like any omelet more than what my dad did in Calcutta, India. I have traveled many countries in Europe including France and Asia and North America. Now my husband loves that style inherited by me. My dad used very hot ghee and the outside came out brownish yet soft and inside remained softer than the outside!

[@billhasty5197]

Sounds like a fritatta.

[@joanwalford1959]

Interesting info about the different ways of making an omelette.

[@danielbeard467]

Omelettes are one of my favourite dishes! I enjoy making them in the style shown here as well as soufflé omelettes and traditional Western-style omelettes.

[@Katalinmason]

I love to cook my omelette in browned butter. Soooo delicious 😋

[@cattuslavandula]

I'm a GenXer. When I beat eggs, Whip It by Devo automatically plays in my head. 🙃

[@ekunina5410]

🤣🤣🤣 & those stupid red step hats. Good Gravy! Ugh 🎶

[@daviddeam7050]

Nicely Done!

[@Marginal391]

3:52 or a wooden one. Thank you 🙂

[@nunyastinkinbusiness]

Being vegan and loving to make omelets for others, I use regular eggs for my boyfriend's omelette and Just Egg for mine.. regular cheese for his, and Follow Your Heart for mine.. The only problem I have with vegan cheese is that it takes much longer to melt.. and sometimes my omlet just gets burned-looking.

[@woohunter1]

Take your time, low and slow, don’t overcook them. Have a heated plate handy when it’s time to plate them.

[@janemulvenna9598]

I prefer the rustic omelette.

[@tomf429]

The secret is using a cast iron skillet. I’ve had the one I use for 40 years.

[@rygregory]

Only discovered it recently but Cantonese style omelettes are my favorite. ❤

[@yapdog]

A bit of half & half, a teaspoon of tapioca flour, mixing with an immersion blender for a bit works every single time for the fluffiest eggs.

[@user-pn9db8sm5w]

I'll have to try tapioca flour. I used to make cookies with it, delicious!

[@yapdog]

@@user-pn9db8sm5w I've since altered my egg recipe. I don't use half & half. With 4 or 5 eggs, I still use 1 teaspoon of tapioca flour, but I now also add ~2 tablespoons of sour cream and a 1/2 teaspoon of backing soda. (salt to taste) About a minute or so in the immersion blender. Eggs don't get any fluffier or tastier according to my wife.

[@user-pn9db8sm5w]

@@yapdog- My son uses sour cream in different things, I'll give it a try.

[@TastyTable101]

Really great!

[@AlcaniZFilms]

Cooking low and slow is the best kept secret to perfect eggs.

[@thelog86]

These tips is going to really help. I already see where i was making my mistake

[@RajeshJustaguy]

i add milk and beat the eggs... also really nice :D

[@marzlene3]

I didn't know that IHOP put pancake mix in their pancakes, I have been doing that for 25-30 years. Usually make up some pancakes then use the same bowl to make omelettes. So it would probably be a tablespoon per 4-6 eggs. There was three of us so I usually made 6-9 eggs with 2Tbls pancake batter.

[@hobo1452]

To heck with whisking; Put three eggs plus salt, pepper and a little Half & Half in a small Magic Bullet blender cup and give it three quick blending shots. Perfect for omelets or scrambled eggs.

[@jacktastick]

IHOP adds pancake batter to the omelet mix.

[@lennybuttz2162]

That's just gross. There's a reason I don't like their food.

[@clubmogambo3214]

@@lennybuttz2162 LOL, my exact sentiments!!!

[@justsad-1392]

Arthritis has forced me to adapt ..instead of beating/whipping, i put the mixture in a jar, lid on (you wouldn't think that was a necessary instruction but...) shake it all about. Works with cream too.

[@acearch5ive]

for French style omelets, "baveuse", this video is insightful. Jacques Pepins You Tube for French omelets is the "Bees Knees" of omelet tutorials. Keep your ingredients simple and high quality. Experiment with the cold water trick. Sometimes I use it and sometimes not. Oh and if you are really into it Alex youtube on trying to make Jacque Pepins French omelet is thorough and so fun to watch.

[@erikutz]

Miso butter is also a game changer.

[@MissKim--SP]

I don't bother with structured omelets anymore. I just add the same things to scrambled eggs and it tastes the same. I am gonna try the adding water tip.

[@billbutler2452]

I do the pancake trick, it does work, but when that mix isn't around, I might do a pinch of baking soda. maybe it works, maybe it's psychosomatic. I like it. Almost done, turn the heat up a bit, put pan a bit off center, toss in a tiny bit of water to flash into steam - do this very fast, take off the lid, mop up liquid, if any (shouldn't be ) and plate it right away. Cheese melts better and the omelet will be fluffier, assuming you whipped the mix well beforehand. Butter is something wonderful.

[@waylonsmith5419]

The rule for the effects of baking Powder and baking soda...powder-puff......soda-sideways. that's what they do.

[@williambelford9661]

You absolutely NEVER turn an omelette over.

[@DriveCarToBar]

uh, why not?

[@williambelford9661]

@@DriveCarToBar if you were any sort of a chef you wouldn't have to ask, you'd know that you "roll" an omelette with the undercooked top becoming the inside of the omelette.

[@pantherzone2008]

He’s right. Undercooked part can also lead to food poisoning and/or death. It’s not a good idea to turn an omelette over. There are a lot of people who accidentally cooked omelette goes to the emergency room and they just die there because they turned it over due to the bacteria is being presented in the omelette. It’s best to do it without flipping it over.

[@JK-pp2xl]

@@pantherzone2008 Yes, the epidemic of people dying to undercooked eggs. I read it on Facebook. Trump told me to inject eggs, too.

[@Munenushi]

by definition of an omelette, it must be folded or wrapped (rolled). it also encourages even cooking, as the heat from the outer layer becomes the inside and conducts heat inside the 'roll'

[@juliegogola4647]

Adding a little bit of milk to your eggs helps to make them much more "fluffy". This is for scrambled eggs of course.

[@lennybuttz2162]

That is so not true. Air beaten into the eggs makes them fluffy, milk makes them heavy and it also makes them weep after cooking. It's gross.

[@juliegogola4647]

All I know is when I beat in some milk, I mean about 3 Tbsp of it, MY eggs are fluffier and more substantial. My dad told me about that, and how that is how McDonald's gets their eggs fluffy. He worked as a teenager at the original McDonald's in Uniontown, Pa. Now, maybe without the milk they are even FLUFFIER, just beaten, BUT, the milk seems to work for me. It's MUCH better and fluffier than just plain old scrambled eggs. I've never beat my eggs without the tiny bit of milk.

[@lennybuttz2162]

@@juliegogola4647 If you're basing your egg tastes on McDonald's fake eggs I have nothing more to say.

[@juliegogola4647]

@@lennybuttz2162 No, I make my eggs with real eggs, adding the 3 Tbsp of milk and beat with a whisk. But, I do usually have about 6 eggs with that 3 Tbsp of milk. Back when my dad had been a teenager, I bet they used real eggs too. My dad was in his 70's when he died about 5 years ago. Anyhow, maybe what seems to be fluffy to me, is NOT to you? I am no chef or cook. I have never noticed any "weeping" of my eggs either. I cook them until they are not liquidy at all. I have never noticed any seeping of juices etc. Okay, that's my experience or how it is when I have added a bit of milk to my eggs.

[@lennybuttz2162]

@@juliegogola4647 LOL I don't care.

[@justme-dm7sb]

Omelets is one of the things I actually can make better than anyone I know. 2 or 3 egg, a little milk, whip hard with a fork, butter a cast iron pan, sprinkle with salt and pepper, cook til it will hold together to flip, flip, add whatever is going in it, fold and cover for some seconds, flip and turn off heat at same time, cover a few more seconds, serve. Because I make grated cheese plus stuff omelets covering melts the cheese all the way through. I don't know what to tell you about the heat, it depends. I know the second and third always cook faster. I can make an omelet that people who don't like omelets will like. I am not a cook. I do a lot of cooking on an outdoor fire pit. I can do fish on the fire that people that don't like fish will like also. Mmmmmm......

[@Mwaura13]

Thanks, stealing this 👌🏾

[@justme-dm7sb]

@@Mwaura13 I hope it works out as good for you as it did for me! Flipping them is hard to do. Use the biggest turner you can find.

[@DriveCarToBar]

yup. The classic American omelet. Stands up enough to not need a dedicated egg pan like a French omelet. Although I did spend the money on a carbon steel pan and for lots of things, it's replaced my smaller cast iron. I'll never get rid of my big cast iron skillet or dutch oven though. Those are going to my kids one day.

[@Cooking.Express]

Yummmy tasty food

[@avagrego3195]

Thank you

[@Trevlee74]

Chefs use metal utensils on nonstick cookware all the time. So can you. You’ll just have to replace your pans more often.

[@Munenushi]

enjoy your cancer-causing dna-altering chemicals from the bottom of the nonstick pans i guess... to each their own

[@rayannehorne3468]

Yummmmmmy. Love omletes. any way is fine.

[@DriveCarToBar]

1:34 she says beautiful French omelet, then shows a burnt omelet pretending to be a French omelet. oh and the biggest reason you pre-cook your filling ingredients, especially vegetables, is because they release a lot of water sitting in a steamy egg blanket. You'll end up with a very unappetizing soup on the plate.

[@mikeshaw4610]

Some good tips. She did not say it but don't confuse margarine with butter. Use better it's better and healthier.

[@lorrainereid9787]

add boiling water to the mixture just before adding to the pan, mix fast and pour it in breaking through the mixture gently to help cook evenly,for a big fluffy omlette

[@lennybuttz2162]

This should be 2 videos a classic French omelette and a separate video for diner omelettes. You showed a lot of bad omelettes, in either case they should not be browned. I can't imagine ever adding water or pancake batter, I would no longer consider it an omelette in that case. Good Grief buy a good omelette pan. Sure $25 to $40 seems like a lot of money for 1 small pan but you have to realize that pan will last your whole life if you take care of it. It's not a bad investment. If you only make diner omelettes then any pan will work.

[@WayneAustin-f3u]

The entire egg is healthy

[@emo65170.]

I like to add a pat of butter on top also

[@mdgraystone]

A shot of Jack Daniels adds a special kick too.

[@ninerscountry7885]

I will cook omelette tonight ..

[@babycakes1402]

Eventhough it'll probably be 'overkill', I may try mixing my eggs in the stand mixer with the whisk attachment next time, see if they get 'fluffier' ;)

[@ZeroCarbDaddy]

Iff eggs are cold and straight from the fridge use warm water. Room temp eggs whisp easier than cold ones.

[@thelog86]

I add a little heavy cream if i have it on hand

[@BabblinBrookeBradford-yo9lk]

Water to make the omelette extra large and fluffy? You're only half way there... 1. Separate two yolks from the whites. Whip the whites to a firm peak, making sure the mixing bowl and wisk you are using is absolutely clean and dry before you begin... 2. Add two tablespoons of sour cream, and a half teaspoon of baking powder to the separated yolks, and mix well. Then gently fold the yolk mixture back into the egg whites... 3. Preheat a 12 inch skillet with a tablespoon of butter (or preferably, ghee) distributed evenly over medium low heat. Add the egg mixture to the skillet, and keep it on the heat just long enough to lightly brown the bottom of the egg mixture. Then transfer the skillet to an oven preheated to 350°. Bake for about 10 min. Then remove the skillet from the oven, and switch the heat source to broil. 4. Distribute whatever prepared topings you prefer over half of the baked egg mixture, and then distribute whatever grated cheese you're in the mood for over the entire thing. Then put the skillet back in the oven under the broiler until the cheese melts. Then remove the skillet, fold the omelette, plate it, and enjoy😁

[@paulchristie3306]

@Babblin...far too complicated.

[@suziemorgan-stewart918]

@@paulchristie3306exactly want to eat my omelette at breakfast not lunch 🤣

[@ninerscountry7885]

Omelette with small shrimp added to my egg omelette is my preference…

[@lenp00]

I like to add tzatziki and water before I beat the eggs!

[@NicoletteEBedford]

One egg add room temp milk, a desert spoon of flour, beat tog gently and pop into oiled non stick pan. Lid on. After a min, all puffed and it gets the sprinkles of cooked mushrooms, peppers, garlic, onions and tomatoes. A little cayenne pepper, Himalayan salt, grated cheddar cheese. Done. no folding, open omelette...

[@Munenushi]

if i may, technically an 'open omelette' is called a "quiche", which is what you have made. by definition, an omelette must be folded or wrapped, mixed eggs.

[@greggordon680]

Rule #1 Omelets should be quick and easy rule #2 they should be tailored to the end user. I make one style Omelet for myself one for my wife and one for my mother in law. If necessary take notes until you get it dialed in

[@michaelcesco2970]

I'm one of the people that does't eat pork so bacon and susage is out for me I take a beef hot dog , brown it in the pan , then pour the scramble mix in. Great with some applesauce on the side !

[@user-pn9db8sm5w]

@michaelcesco2970 - Sounds interesting. I've made something similar adding eggs, hotdogs, onion and green peppers to fried potatoes. Sometimes I add a little cheese. If you don't eat pork, have you tried turkey sausage?

[@ashwinbaliga1101]

Awesome

[@doug186]

I’m so hungry now.

[@backtoedencafe9406]

There is never any man standing up near a woman rubbing her arm while she’s cooking

[@james.sailors11]

I always add a little bit of extra virgin olive oil and a splash of milk and then stir it up in a cup or bowl before going into the skillet.

[@DriveCarToBar]

You like the olive oil taste in the eggs? I always try to use butter or a neutral oil for cooking eggs.

[@MidnightWarrior1976]

This video is 3 times as long as it needs to be. Omelets are very simple.

[@FabricioRodriguezM]

The french, pale, omelet isn't due to the cooking oil (butter, unbrowned). It is due to temp.

[@kermitfrog1650]

I Use A 11 or 12 inch square pan ! Nonstick ! Has like a 3\8 ths inch rim it works the best and u can fold a 1\3 rd and 1\3 rd the ends it works perfect every time ❗❗✌

[@paullopez6620]

Any pan you have to seasoned should be heated BEFORE you add whatever fat/oil you intend to use.

[@barryhaley7430]

I use a stick blender and a teaspoon of creme fraiche.

[@Paleface324]

If an omelet has pancake mix in it, there should be a disclosure to eaters since people with gluten intolerance often choose omelets thinking they are gluten free. If they eat one with pancake mix they may end up in the emergency room

[@waylonsmith5419]

Their should also be a mandatory federal prison sentence 😂😂😂😂. One doesn't need it if done correctly

[@petergreen8101]

One thing I wish I knew sooner was how to use correct tenses. If only I had knowed that I would of beened able to write proper English. If only I had gone to school!

[@shinjaokinawa5122]

If only, if only. If only you were born in Japan, you would speak Japanese. If wishes were horses all Beggers would ride. Don't despair as long as you are attempting to overcome the problem then no need to explain.

[@Chumblybum]

The time between the (violent) landing and the walking is a bit sus. But - I need to remind myself suspension of disbelief. And. Damn video

[@papasmurf9146]

My grandfather would add a very small amount (less than a pinch) of baking powder into the eggs.

[@GaryY]

Can't afford to make an omelette here in Houston, Texas anymore. Not with eggs being five or more dollars a dozen now. Eggs are now a luxury item.

[@kirkwilson5900]

Eggs in California...8.99 or more

[@GaryY]

@@kirkwilson5900 Yikes. I actually just received a dozen eggs for free from Kroger for being a Kroger customer. Yay.

[@PenelopePitstop888]

So true! I get a little mad every time I have to buy eggs!😄 And I'm in Houston too, lol.

[@carolroberts8930]

Very interesting and helpful. I am inspired to make an omelet for my breakfast this morning! Mushroom and cheese, please!

[@Michael-v3z1s]

Proper pan butter. Non stick works the best for eggs.

[@moogman5]

Add a little bit of water...got it...thanks

[@priscillag68]

Got so 😪😪bored with this went on Ramsey's account instead

[@ericdpeerik3928]

Ramsey is actually good with eggs..... I'll give him that. YOU DONUT!

[@priscillag68]

You jammy dodger

[@PS-hv7on]

I'd just be happy it doesn't fall apart when I fold it.

[@halffast7799]

Water? NO! Milk or cream.

[@DriveCarToBar]

Whole milk is almost 90% water.

[@orangecounty2033]

Denver omelet & Western omelet are the same thing .... (the best omelet by any name)

[@coisasnatv]

Forget adding "water" add a sake or dry whine instead.

[@bnosrati]

Add yogurt to make your omlet floffy. One tea spoon per egg. Skip the water shit.

[@ericdpeerik3928]

That sounds odd! I'll give it a try 😂

[@Munenushi]

lol plain whole milk yogurt is like 80% water why do people think "milk" isn't mostly "water" when it is so 'wet' ??

[@jeffzafiropoulos577]

How did you add those cute random animated videos

[@oye8585]

What is the title of the movie on the first clip?

[@coffeebreak1646]

The Hundred-Foot Journey

[@Lou.B]

IHOP's habit of adding pancake mix to their omelets also makes them OFF LIMITS for those with gluten allergies!

[@DriveCarToBar]

and they're gross. Big blobs of chewy eggcakes. Blech.

[@johnrossman6679]

I use the water method and use the microwave to make my scrambled eggs.

[@professorkaos2781]

the microwave does eggs better than most people think. I do a poached style egg and scrambled in the microwave all the time although I still prefer scrambled eggs done in the pan.

[@Cocoalabella]

Microwave is very unhealthy! Wouldn’t use it!

[@keithnotter7268]

Use chicken broth in place of water and it will retain it flavor while still producing a fluffy omelet