Whisking eggs vigorously for around one minute until frothy is the key to a perfectly fluffy omelette every time, according to author Lisa Steele.
Why whisking matters
Lisa Steele, author of The Fresh Eggs Daily Cookbook, told food experts at Simply Recipes that the main thing home cooks need to do is whisk the eggs "really, really well." She explained: "You want them to be frothy, with no visible streaks of egg white."
It should take about one minute of non-stop whisking to achieve this foamy look. Steele also recommended adding a pinch of salt into the eggs, which breaks down the proteins and allows the egg to mix better.
Avoid extra liquids
The reason vigorous whisking is key for a fluffy texture is that it adds a lot of air into the mixture instead of weighing it down. This can happen if you add extra liquids, like milk or water, which is why this is generally not recommended. Instead, many chefs opt for butter, which adds richness without making the omelette soggy.
Basic omelette recipe
Here is a simple omelette recipe from the experts at Good Food, requiring just three ingredients:
- Three eggs, beaten
- Tsp sunflower oil
- Tsp butter
Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming. Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely.
Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula. Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
At this point you can fill the omelette with whatever you like, such as grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon. Scatter the filling over the top of the omelette and fold gently in half with the spatula, then enjoy.
