Omelettes are delicious and nutritious dish that can be enjoyed for breakfast, lunch or dinner. They are versatile and can be customized according to your personal taste or to whatever ingredients are there in the fridge and pantry.

However, there is a technique behind cooking the most perfect omelet. A perfect omelette should not be overcooked and dry. The egg mixture should be just set so the omelette wobbles slightly when shaken. At the same time it can not be undercooked and watery with eggs slimy and runny. To achieve the best results read through all the steps of making the omelet first and follow them strictly. Eggs cook very fast so you will not have time to consult the recipe once your omelet is in a pan.

The secret to making the fluffiest, airy, pillow like omelette is to beat the egg white and yolks separately. Start by separating the egg yolks and egg whites in 2 different bowls. Whisk the egg yolks until they are light yellow. Beat the egg whites until they triple their volume. Slowly pour the egg yolks into the egg whites and mix until they are fully incorporated. Another key to fluffy omelette is to not overcrowd it with ingredients or too many eggs. It is gonna be hard to flip and you might end up with your omelette tasting like scrambled eggs.

Flipping the omelet might seem like a circus trick but is actually very easy.

Use a non stick pan that is smaller and butter or oil. Wait till the omelette cooked to almost 80%, separate edges with spatula, shake the pan to make sure the bottom of the omelet is not stuck to the pan and flip like you would pancakes by moving the pan forward and upward. Or slide it onto the plate and then flip back into the pan. Finish by folding over into the traditional half moon shape and topping with your choice of garnishes. I also do not recommend adding milk because it will make the egg texture firmer, which is the opposite of what we want. Just a few simple ingredient and steps and the fluffy, floatable omelet is ready.