The Secret to Moist Fluffy Omelettes

Add milk as you're beating the eggs. Then when you put the eggs in the pan, move them around like you're creating scrambled eggs until the eggs are about 1/3 of the way cooked. Before they totally set stop scrambling them and they'll melt into a great omelette shape - and the bottom will not be as crusty as it could have been because the entire omelette cooks together for awhile before you let it set. I learned this secret in a magazine once and it's been such a trick!

Every time I try to make an omelette it turns into scrambled eggs! I think you're off to a good start if you don't have that problem.

Add, about 1 tablespoon of cold water per egg, to the eggs. Or about 1-2 Tablespoons for 4 eggs. And do not over whisk the eggs.
And do not use a too high heat.

I do this.
My omelettes are fluffy and not browned.
I make omelettes that are thin and with the center a bit undercooked or gelatin like.
After I pour the eggs in the pan... I let it sit a bit, then scoot the raw egg areas to the edges of the pan (without breaking the under layer), And distribute it evenly around the pan. But leaving the center a bit, undercooked.
My Hubby and daughter like it that way.

Water, makes the eggs fluffy.
I even had heard that from a chef, on tv.
He was some kind of egg/omelette expert. Forget his name though.
Prior to hearing him, I used to add milk to my eggs.

There was an episode of How to Boil Water I saw years ago with some French guy teaching how to make a French Omlette. He said, as Everly mentioned, the trick is that you "scramble" the eggs until right before they set. That is what makes it fluffy and allows for more even cooking (rather than brown on the bottom and runny on top.) I even invested in a silicone whisk specifically for this purpose. Also, keep in mind that the egg will continue cooking a little bit after you remove it from the heat, so take the omlette off the fire when it's still just a little "runny" and the residual heat should finish the job for you.

That is for a French Omlette.

The other kind I do, is more Short Order Cook variety. I will cook in a pan what's going in the omlette that needs some cooking (onions, ham, peppers, whatnot. Hmmmm. Yummy, yummy whatnot.) and then I add my eggs and use the lift-the sides technique to make sure all the egg gets cooked. Then I add the cheese for the middle and slide it out of the pan. Much flatter, still delicious.

Have fun experimenting.

A splash of milk keeps them moist and pancake batter helps make them fluffy (i know it helps with a dozen eggs in the omlet. I've never used more than a dozen). IHOP uses pancake batter in their omlets too

add a splash of milk!

Hi,

I use a teeny bit of water and milk added to the egg batter and whip it up good and its always fluffy, never ever dry. GL!!!

M

Bahaha! I have no advice, I just thought you were so funny. I do hate the "M" word.

Oh, do you put milk in your omelets? I think that's how my husband makes his and they are...um...not dry.

Ha - I also hate the M word for what it is worth. Why? I have no idea!

Anyhow, Preheat the oven to 425 if convection, 400 if regular oven. Start cooking the omelette on the stove as usual (in an oven safe omelette pan or regular pan) and continue cooking it until all the toppings are in and you feel the eggs have set (ie it isn't runny egg mixture but not solid either - about 1/2 way cooked). At that point, take it off stove and put into oven on middle rack. Continue cooking for 4-8 minutes based on size- you should be able to watch it rise and it will not be dry. Insert toothpick if you need to to test doneness. Undercook rather than over cook if you need to make a judgment. I like to top with cheese about 4 minutes in, then top with cheddar, then 2-3 minutes more in the oven.

Also follow the the other posters' advice about milk - however many eggs you are using - beat them first in a glass bowl. Increase the egg volume by about 1/3 with the milk. whisk the milk/egg mixtures by hand for a couple minutes before cooking to increase fluffiness.

Adding milk to my scrambled eggs makes them very moist. Not sure if that works w/ an omelette or not.

Opposite. You DON'T speed up the process, or the bottom will brown and be yucky. (There's no excuse for brown eggs! None! - I always was a rapier and hat with a feather when I say that. Avast! No brown blended eggs!!!)

For a giant omelette... you keep the temp very low. 3 or 4 max, 2 or 3 ideal. Only use veggie oil in the pan (no butter, but if you like butter, you can drizzle some over once it's done cooking for the flavor). Keep a lid covering it. Once the bottom has begun to solidify (in about 5-10 minutes) use your spatula to scoot back the cooked egg, so raw egg can run under. Do this on all sides. Replace the lid. Let it go until the top is glossy. Run your spatula down the middle (not to cut, but to indent) in 2 parallel lines about an inch apart (for ease in folding). Place most of your cooked filling on half of the omelette, and smother with, or wave cheese in the general direction of them. Slide it off the pan onto a platter, flipping the 'bare' half over the filling. Sprinkle remaining toppings over the top. Drizzle with herb oil or butter. Finis.

((While the omelette is cooking, have the filling cooking in another pan beside it, so it's hot and ready to go when your omelette is done cooking)).

For a VERY fluffy omelette:

Separate out half of your egg whites. Mix the yolks & half the whites together. Then whip the other half of your whites into soft peaks (stiff peaks are too heavy duty to mix well). Fold the egg whites gently into your yolk and white omelette.

over mixing/beating causes them to be tough. That is the only trick I know...for me omelets are hit and miss, sometimes I do great and other times they are just so so. I will say that eggs continue cooking for a bit after they have been taken off the heat, so maybe you are over cooking them? I will say a non stick pan is a must and different people make theirs different ways, I usually only make a 2 egg omelet and I add 2 tsp of milk, other people use water, and some people do not believe in adding anything to the eggs. My mom swears by an 1/8 of a tsp of cream of tartar in her eggs...but I usually don't add it.