Firstly, get 4-5 eggs out of the 'ridge.

Crack them and single them into whites and yellows. The yellows will be going back in the 'ridge as we only need to use the whites.

Once separated should look like this:

http://img835.imageshack.us/img835/8287/27577396.jpg


Season your mixture with salt and pepper if you like:

http://img849.imageshack.us/img849/8889/98115028.jpg


I'm going to add a splash of milk to my mixture:

http://img834.imageshack.us/img834/9065/62780842.jpg

Now whisk the mixture briefly:

http://img714.imageshack.us/img714/8077/77888587.jpg

Should look like this now it is mixed:

http://img534.imageshack.us/img534/5163/59572018.jpg

Pan on cooker and apply heat, adding oil if desired. I am using olive oil:

http://img26.imageshack.us/img26/7222/91742496.jpg

Flop your mixture into your pan:

http://img849.imageshack.us/img849/1911/77952763.jpg

Keep an eye on the cooking side and DO NOT BURN DOWN THE HOUSE OR LEAVE THE COOKER UNATTENDED!!:

Will look see-through to start with as it isn't cooked. The mixture will turn whiter as it cooks:

http://img836.imageshack.us/img836/7976/29271454.jpg

Now as you can see my omelet is cooking nicely:

http://img20.imageshack.us/img20/502/58846408.jpg
(Note how it looks whiter)

CAUTION, If you're not good in the kitchen then the next step can be very tricky and if done wrong can make your omelet look awful, or even worse can cause death and stuff. BE CAREFUL OF THE SPITTING FAT AS IT CAN CAUSE SERIOUS BURNS!!!...Anyway, flip your omelet using the appropriate tool. If the omelet is still wet on top then it is not cooked and DO NOT FLIP. Flipping at this stage will make a mess and most likely cause you to tear the omelet or something. If done correctly should look stunning like mine:

http://img35.imageshack.us/img35/2425/88229468.jpg

Now let the other side cook. You can gage the cooking on the other side by gently lifting a side of the omelet up with a fork.

Once cooked get a plate out and flop your omelet on to your plate. Present well. I'm seasoning with additional salt & pepper, and a side dollop of tuna.

Wallah!::::::::::

http://img835.imageshack.us/img835/2286/71868932.jpg

An extremely easy and healthy snack/meal. Ideal for whenever.

I hope you've enjoyed your lesson..............Get cooking!!

Is the Food/cookery whatever it's called forum broken then?

I put it in the wrong place.

Are you not impressed with my omelet making?

Took me ages to cook, write and upload all that!!

I can't find the bit where you explain why we only use the whites?

And again.

Because it is an egg white omelet dear.

How do you prevent it from sticking to the pan?

I used to cook stuff like this and I had to use PAM spray (sp?), and even then it didn't work, they kept sticking to the pan.

Hello dearest.

A non-stick pan and a bit of lubricant such as olive oil, sunflower oil, lard, butter etc.

What I find is the most important aspect of getting it right, and this is vital, to have the pan at the right heat.

Otherwise you find that your omelet is burning on its back and yet its top is still runny.

Hmmm that omelette looks really tasty!

What's the best way to separate the yolk from the white? When I try to do it, I just end up with nice yolks in a bowl, and worktop smeared in egg white!

Omelette should be made with all the egg.

If you're going to only use whites (perhaps after making a yummy hollandaise sauce), the only sensible option is a meringue, perhaps for a pavlova or a delicious Eton Mess

How very patronising

Doesn't it go cold whilst you're photographing it? I'd rather just eat it and let people look up their own recipes.

Thank you sweetie.

It's just practice. You can even see that I got a bit of yellow mixed in with the white.

Just tap the egg gently on a hard surface. I use the rim of my bowl, then just juggle the egg from side to side until your white is separated. Make sure you tap it as equal to the egg as possible. You want to crack the egg half way so that you have two equally sized cups.

Don't be so ridiculous.

An egg white omelet is a far healthy option.

If you have the dexterity, cracking the egg into your hand and letting the white run through your fingers and into the bowl beneath seems to work well. The yolk ends up in the palm of your hand, and can be placed into a different bowl.

Yea, that yellow stuff is sooooo nasy.

No it doesn't. If cooked right then it shouldn't go cold in the time it takes me to take a picture,,, all of 3 seconds?

Hmmm, that's usually where it goes wrong for me.

I wonder if you could achieve the same by piercing the shell and trying to drain the egg white out like that?

Then when no more comes out, you could open it properly and then gently remove the yolk, leaving the rest of the egg white to pour out. I must try that.

I have to say that I never considered making an omelette with the just the egg-white before. Being some of an omelette connoisseur, I'm surprised the idea passed me by!

With respect, I must disagree.

I've never actually heard of such a bizarre method. Your hands will need to be washed too.

Ooh that's a good idea.. although no licking your hand clean after, just to be on the safe side

Sorry but that doesnt look to appetizing to me. Sorry.

Nice kitchen tops though

Don't be so ridiculous. The occasional egg (or 3) is a sensible part of a balanced diet., and all the vitamins (including Vitamin D) are in the yolk.

How do you plan to pierce the shell and drain the egg? It will all just run out in one.

Well, you should always wash your hands before cooking.

And I've seen lots of cooks (in real life and on TV) do this