Eggs are the encapsulated source of proteins and essential fatty acids which are consumed as an animal product. The egg white has forming property and the egg yolk imparts emulsifying property; making it a huge culinary ingredient. However, scarce information has been reported about omelette, its types and standardized recipe. In this study, effect of whisking time on quality of egg omelette was investigated by using home based sensory experiment. The eggs were whisked for different whisking time i.e. 1, 2, 3, 4, 5 minutes and were evaluated for physical parameters like volume and volume expansion ratio. The prepared egg omelette samples were evaluated for physical parameters like thickness, diameter and % sponginess. A descriptive profiling of product for different sensorial attributes with a numerical rating for overall acceptability using 9 point hedonic rating scale was carried out. The result showed that as the whisking time increased the egg volume also increased but gradually decreased after a certain whisking time. There was no significant change in weight, but the whisking time significantly affected on thickness, diameter and sponginess of the cooked egg omelettes. There was increase in thickness up to sample WEO-3 (5.06±0.11) of prepared egg omelette but maximum diameter was observed in the sample WEO-5 (16.26±0.46) prepared by whisking it for 4 to 5 minutes with large deviation. In case of sponginess, the sample WEO-3 (96.38±0.04) gave more spongy structure with least deviation. Sample WEO-3 showed lighter colour, characteristic Rubberiness and sponginess, texture wise characteristic bite and hardness with highest overall acceptability. This study can be a stepping stone in further standardization of process parameters to get a uniform product every time.