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Place of originFrance
Main ingredientsEggs, butter or oil
Cookbook:Omelette  Omelette
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Place of originFrance
Main ingredientsEggs, butter or oil
Cookbook:Omelette  Omelette

In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette; however, this ingredient is sometimes viewed unfavourably by traditionalists.


The fluffy omelette is a refined version of an ancient food. According to Alan Davidson,[1] the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393.[2] Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs,[3] Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgoise (1784).[4]

According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper that was such a culinary delight that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.[5]


On March 19, 1994, the largest omelette (128.5 m²; 1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan,[6] but it was subsequently overtaken by an omelette made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada on May 11, 2002 — it weighed 2,950 kilograms (6,500 lb).[7] In turn, that omelet was overtaken by an omelet cooked by the Ferriero de Rocha City Council in Portugal. The record breaking omelet weighed 6,466 kilograms (14,255 lb) It required 145,000 eggs and 10.3 meter diameter pan.[8]


An omelette foldover.
Omelette served with lettuce.
Indian omelette
Tamagoyaki, Japanese omelette
Omurice, Fried rice rolled with omelette

See also[edit]


  1. ^ Alan Davidson, Oxford Companion to Food (Oxford University Press) 1999 (pp. 550, 553)
  2. ^ "Omelette"
  3. ^ "En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".
  4. ^ Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food, revised ed, 2009, p. 326; de Serres note "Le glossaire accadien"
  5. ^ "History of the Giant Omelette". Abbeville Giant Omelette Celebration. Retrieved 2007-06-15. 
  6. ^ Guinness Book of World Records 2001. ISBN 0-85112-102-0. 
  7. ^ "Largest Omelette". Guinness World Records. Retrieved 2007-06-15. 
  8. ^ "Largest Omelet". Guinness World Records. Retrieved 2014-07-16. 
  9. ^ "آشنایی با روش تهیه نرگسی؛ غذای رژیمی". Hamshahri newspaper. Retrieved 19 September 2013. 
  10. ^ "SPINACH OMELETTE". Retrieved 19 September 2013. 
  11. ^ "Baghali Ghatogh (Lima Beans with Eggs and Dill)". Saveur magazine. Feb 20, 2012. Retrieved 19 September 2013. 
  12. ^ Egg Foo Yung
  13. ^ Denver Omelette Scrambler
  14. ^ Julia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961
  15. ^ Omeleta me Kolokythakia
  16. ^ Kai Yat Sai Talay

External links[edit]