Best Omelet With A Runny Yolk Recipes

RUNNY OMELET

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.

OMELETTE OVER EASY STYLE

Steps:

• Heat the oil in the skillet on medium high and place the onion in the skillet in a single layer to brown and crisp.
• Meanwhile, separate the eggs and set the yolk aside. Scramble the whites and season with salt and pepper to. taste.
• When the onions have browned and start to turn crisp, sprinkle half the cheese into the pan over the onions.
• Pour the scrambled egg white into the pan, and rotate to fully coat the bottom. Let the bottom set up, then while tilting the pan to the side, use the spatula to lift a portion of the cooked bottom so that the liquid mixture still on top will flow underneath and cook.
• Do this all around the skillet until there is very little liquid egg left on top.
• Sprinkle the rest of the cheese on top and gently add the yolk off center.
• Carefully lift up one edge of the omelet, and fold it over to the other edge, trapping the yolk inside.
• Let it heat a minute longer to warm to set the center, then slide the omelet onto your serving plate.