Runny Omelette Recipes

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Steps:

• Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
• Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
• Sprinkle your salt and pepper over the top.
• Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
• Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
• Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.

Steps:

• Melt the butter in a small nonstick skillet over medium heat. Add the ham and bell pepper and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes.
• Meanwhile, whisk together 2 of the eggs and some salt and pepper in a medium bowl. Stir in the Cheddar.
• Push the ham and peppers to the outside of the skillet, creating a ring. Pour the whisked egg mixture into the middle of the ring and let cook until mostly set, 1 to 2 minutes. Crack the third egg into the middle of the skillet on top of the omelet. Cover and cook until the egg around the edges is set but the yolk in the middle is still runny, about 4 minutes. Slide out of the skillet onto a plate and serve immediately, sprinkled with chives.