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I love making omelets when entertaining friends.

It's easy to do, fast and economical!

Not to mention the fact that I can decorate it as I want with mushrooms, bacon or herbs ...

But have you noticed that omelets in restaurants are always lighter and fluffier than at home?

Fortunately, a cook friend told me his tips for having tasty omelets worthy of a 3-star chef.

here is 7 chef's tips for making a delicious omelet every time. Look :

1. Use eggs less than 15 days old

Opt for eggs preferably organic and especially which are not more than 15 days old.

The freshness of the eggs is important for a successful omelet.

Indeed, beyond 15 days, they are less fresh and must be well cooked to avoid indigestion.

However, the eggs in an omelet should not be overcooked. Hence the importance of having fresh eggs.

2. No more than 6 eggs per omelet

Omelet lovers beat no more than 6 eggs at a time to make a good omelet.

Why ? Because its quality depends on it!

The more eggs you make at a time, the more likely it is that it will not be successful ...

Better to make several full-size omelets than one larger one.

3. Add a pinch of baking soda

For a delicious frothy omelet, add a small pinch of baking soda to two eggs.

If you are using 4 eggs, put 2 pinches. And for 6, put 3.

Baking soda has the same role as yeast in cooking.

During cooking, it will allow the omelet to swell.

4. Add 5 cl of water

So that the omelet is well ventilated, also think about adding 5 cl of water while beating the eggs.

The omelet will thus gain in lightness and will also be much more digestible.

You'll see, it's crazy how a little water changes the consistency of the omelet.

5. Stop beating the eggs at the right time

First of all, know that it is important to beat eggs with a fork.

It's much better than with a robot!

Then, the important thing is to stop beating the eggs as soon as the first small bubbles appear.

6. Preferably gas cooking

If possible, cooking an omelet should be done with gas and in a cast iron pan.

If you don't have one, a non-stick skillet also works well.

Pour the eggs into a very hot pan, then lower to cook it over low heat. Smooth result guaranteed.

7. Grease the pan

Do not hesitate to lightly grease the pan with butter or vegetable oil.

Why ? Because the omelet will be much easier to remove from the pan.

In my native Périgord, we even put duck fat!

I adore ! Give it a try and you will let me know.

Your turn...

Have you tried this trick to have a light omelet? Tell us in the comments if it worked for you. We can't wait to hear from you!

Do you like this trick ? Share it with your friends on Facebook.

Also to discover:

My Grandmother's 3 Secrets To Successfully Cooking Omelettes.

An Eggshell Has Fallen Into Your Frying Pan? Here is My Little Trick.