Big fluffy omelet

[MsEVP]

I want to make a big voluminous omelet with lots of air in it. I`ve tried whisking up the white and yolk separately but still can`t get it like you`d get in a restaurant. What`s the secret?

[Buenchico]

I can't stand anything 'eggy'. Just the thought of scrambled eggs, poached eggs, fried eggs and omelettes makes me want to throw up. So I'm no expert when it comes to answering your question.

However, this recipe from the BBC GoodFood magazine might be of help to you:
http://www.bbcgoodfood.com/recipes/1669/the-ul timate-french-omelette

Chris

[MsEVP]

Ta, Chris, I`ll have one for breakfast

[chazza]

Adding some water to the mixture before bunging it in the pan makes it more fluffy in my experience!

[Jugglering]

I think you have to very gently *fold* the stiffly beaten egg white into the beaten egg. If you mix the two together too ferociously, you will lose all the air from the white. Sorry Chris but the BBC method is not going to give you a fluffy omelette, just a fairly uncooked one in my mind ! (I cannot abide runny egg either and have to drown omelettes in cheese and spices and then pop it under the grill to hide the *eggy* texture !) The *folding* I am referring to is adding a tablespoon of stiffly beaten egg white and very gently mixing it into the egg yolk with a fork or metal spoon in a figure of eight action. Then do another tablespoon..... etc

[Clanad]

Follow all the good advice and then add 1/4 teaspoon per each 3 to 4 egg omeltte of Cream of Tartar... The water addition helps as well, but only alittle, perhaps a tablespoon per omelette...

[sara3]

the final cooking stage should be under the grill, then you get fluffy :o)

[MsEVP]

Ooh, thanks everyone, I shall take all that advice on board. Ta, Tina

[danoid]

sara3....when graham kerr had his cooking series back in the 90's (here in the states), one of his recipes was for omelets and yes he had an oven proof pan and put it (the omelets) under the broiler and it puffed up pretty good

hope that helps!!

[MsEVP]

Thanks, Dan. I lived in the States for 20 years and I actually have a Kerr recipebook somewhere! Thanks for that. Tina