Our 31 Best Egg Recipes for Breakfast: Casseroles, Omelets, and More (2024)

FAQs

What are most commonly used for omelet fillings for hotel breakfast? ›

Common omelet fillings include diced vegetables like bell peppers, onions, and tomatoes, as well as cheese, ham, bacon, mushrooms, herbs, and more. Omelets can be a nutritious and satisfying breakfast or brunch option, offering a balance of protein and vegetables.

Despite how simple they might seem, omelets may be the hardest egg dish to make. The best part of these eggs is that you can pack them full of veggies, cheese, and protein to make a nutritious and delicious meal any morning.

The fresher your eggs are, the sunnier, creamier, and more flavorful your scramble will be. Milk, plant milk, or water – I whisk a little into the eggs before I cook them. This additional moisture makes the eggs extra-soft and creamy. If you use plant milk, make sure to pick one with a neutral flavor.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

It is marked that the Omelettes contain wheat and gluten as they are made with a splash of Buttermilk Pancake batter to create a light, fluffy Omelette. The same batter is also used in our Burritos and Bowls. The Scrambled Eggs do not contain Buttermilk Pancake batter.

Do you add milk to an omelette? Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.

Omelet. The Spruce Eats. An omelet uses one or more beaten eggs that are cooked quickly (usually flat) in a frying pan. Omelets are often folded over a filling of cheese, vegetables, meat, or a combination of ingredients.

The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.

Crack the eggs into a bowl, and break apart the yolks with a whisk before beating them well to combine. Cracking the eggs directly into the pan and using a spoon or spatula will result in a streaky, not-soft scramble. A silicone or heat-proof spatula is the ideal tool for this job.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

Should you add milk or butter to scrambled eggs? ›

Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.

Then, make sure you've used enough salt and enough butter/oil in the pan. Large scale restaurants often buy egg for scrambling as a pre-mixed goop in cartons, rather than as actual eggs. They'll probably add milk or cream to the mix too, and a bit of salt and pepper depending on the chef.

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

Turn the heat down to very low. Pour the eggs into the pan, and let them sit for 30 seconds to a minute undisturbed. Then, using a rubber spatula, gently move the eggs across the pan so it folds into itself. Continue to cook the eggs cook low and slow, frequently moving the eggs around the pan so they cook evenly.