Talk:Plain omelette

Don't whisk - it's nice to get some white and yolk only areas in the omelette

I personally prefer my omelettes homogenous.

To this end, I use a balloon whisk to get as much air into the egg mixture as possible. Gives a much better mouth feel to the finished product.

After folding over, I sometimes finish the omelette off in the microwave for about 30 secs to cook it through thoroughly. This is especially important when serving to young children, the poorly or infirm and the elderly to reduce the risk of salmonella.--Roses2at 20:37, 24 July 2010 (BST)

More notes

A frying pan is the traditional way to make it, but microwaving it is quicker, easier and takes less cleanup. Nuke a 1 egg plus half a cup of milk omelette for 30 seconds, then 20 seconds repeated as many times as necessary, sitrring it after aech 20 seconds. An omlette takes around 2 minutes this way. Preferably oil the bowl before putting the ingredients in. When done, tip off any clear liquid.

A good easy cheap filling is tomato & onion. Use 1/3-1/2 a tin of tomato in tomato juice (Sainsburys basics is ideal, as the whole lot is already blended) plus athick slice of onion. Heat in microwave, and pour onto the cooked omlette. NT 17:38, 6 November 2011 (GMT)