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5 Tips for a Perfect Omelette

Keep these tips in mind next time you’re whipping up an omelette:



  1. Size matters: a 20cm nonstick frying pan is the perfect size for a two-egg omelette, which works out to about 6 tbsp of liquid.
  2. Don’t over-beat your egg mixture. It’ll toughen the protein in the whites.
  3. Less is more when it comes to fillings. Adding too much cheese or too many fillings will prevent your omelette from folding shut.
  4. The eggs inside your omelette will continue to cook and set even after you’ve removed them from the heat, so it’s best to slightly undercook the eggs. By the time you’ve filled, folded and transferred your omelette to the plate, your omelette will be fully cooked but still moist and tender.
  5. Practice makes perfect. No one’s first omelette is a masterpiece, but with a little practice your omelettes will look just like they do in restaurants. And don’t worry: an ugly omelette is still a tasty one.
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