Per omelette, the internet says you need at least two eggs, four eggs max. But then everyone gets hot and bothered on how to beat those eggs. Do you use a whisk here or go for the fork? Would a blender be a better beater option? If you have a child, they would love a whisk for the task but a fork is less mess. If you zip up some eggs with a blender, you just end up with more mess to clean up. It’s super fast, but is it worth it?
Some people can get a bit picky about omelette mistakes.
Everyone thinks you should add something different:
- Salt, to taste
- Pepper, to taste
- Cayenne, a dash
- Dried herbs, half teaspoon
- Dried mustard, quarter teaspoon
- Sour cream, quarter cup
- Milk or water
Based on the internet’s favorite ingredients, add all of these for a super flavorful omelet. Go none at all for most children and diners with sensitive tastebuds or dietary restrictions.
Then there is the great milk versus water debate.
Fry the Omelet
Use a nonstick skillet small enough to contain the egg into a medium-size omelet. Add your choice of oil or butter. Health-conscious egg cooks go with coconut or olive, but grapeseed is actually fantastic because it’s flavorless. If you want flavor, get some butter, the higher the quality the better. Some people say do some of both butter and oil, such as olive oil and butter, for even more flavor. Add a tablespoon of whatever to the skillet heated to medium-high.
Melt or get oil hot and pour in the egg mixture. Move the pan so the egg spreads out over the base—adults only, please. The pan should be hot enough that the omelet seizes up around the edges. You want that crinkly skin edging effect here.
Then toss in a half a cup of whatever to one side of the omelet! Kids love the ham and cheese combo, while most adults are all in for sauteed mushrooms, spinach, and diced tomato. Cover with the other side and gently slide onto the plate. Serve right now! That is the last thing the internet can agree on!