How to Make an Omelet

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Perhaps the best way to learn how to make an omelet is to watch a professional do it, and then practice, practice, practice. In lieu of the hands-on expert, though, here’s a description of the process. Note: Making an omelet is a very fast operation, so read the whole recipe before you begin. With a little of that practice, you’ll be turning out classic French-style omelets in no time at all. 

Ingredients

Directions

1. Assemble the following equipment: a non-stick skillet with sloping sides (8 to 9 inches in diameter across the top), a heatproof spatula or nonstick egg-lifter, a bowl, a whisk (or two forks will do), and serving plates.

2. To prepare a single omelet: Figure 2 - 3 whole eggs per person. Crack them into the bowl. You can add a tablespoon of water (for volume) or milk or cream (for richness) if you like, but they’re not necessary. Add a little salt and pepper and vigorously whisk the eggs until smooth.

3. Melt 2 teaspoons butter in the skillet then raise heat to high. When butter is frothy and sizzling (but not burned!), add the beaten eggs. The egg will immediately begin to set on the bottom of the pan. Using a spatula or egg lifter, pull the cooked egg from outer edges of pan towards the center, to allow the uncooked egg liquid to come into contact with the hot surface. Use the spatula to help spread liquid egg off the top of solidified egg onto exposed sections of pan bottom. Continue this until nearly all the liquid egg is set. Reduce heat to very low. Now spread the filling across the middle of the omelet. Classic French omelets are barely cooked on the inside and unbrowned or very light brown on the outside, though at this point you may cook it to your preference.

4. To serve, take a serving plate in one hand and grasp the pan handle in the other hand. Hold the plate close to the lip of the pan. Lightly shaking pan to loosen the contents, slide the omelet onto the plate, rolling it into a cylinder by tilting one side of the pan upwards and over the omelet. Alternately, you can fold it over into a half-moon shape. Add sauce or topping and garnish, if desired, and serve pronto.

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Comments

John from Williamsburg, Virginia, USA on February 11th, 2012
Thanks for the article. I read it with relish. I too love to savor an omelet with a chilled white wine, but over the years I have preferred the slow saute'. With the oiled skillet set on a medium low burner I wait until it has come to temp., then pour in the egg mix, then put the additions spread on one side of the pan on top of the eggs - then put a lid on it. After a few minutes I'll come back and fold the eggs from other side of the skillet over the additions, put the lid back on. The cheeses and vegetables have heated nicely under the lid, the eggs have a wonderfully toasted, barely brown surface while the inside is hot and creamy.
Terese from Organic Valley on January 18th, 2012
To answer the question about cold versus room-temperature eggs: Most chefs suggest that you bring eggs to room temperature before making an omelet. Cold eggs will more easily toughen or turn rubbery when they hit a hot pan. (That said, I wouldn't over-worry about it. You'll still get a good omelet.)

But if you're going the room-temp route, you probably don't need to wait 20 minutes. Some cooks immerse the whole eggs in hot water for a moment to hasten their "warming up."

But here's what I do: First I take the eggs out of the fridge and beat them. (They warm up more quickly out of the shell.) Next, I fix the fillings (grate the cheese, prep the veggies or whatever). Then I set the table. Then I start the toast, and warm the plates on top of the toaster oven. Next I begin to heat the pan. By this point, at least 10 minutes have passed and the eggs are more or less at room temp.
Barbara from on January 17th, 2012
Thanks for the tips. You say to watch a professional do it again and again....maybe y'all could post a video since you have the professional?
Linda from New York on January 17th, 2012
One thing I've often wondered about making omelets is whether eggs should be used cold out of the fridge or taken out of the fridge maybe 20 minutes ahead of time. Basically, does the egg temp affect the cooking process at all?
Freddie from El Paso on January 17th, 2012
Freddie, hope this goes to you. Do give it to Tom. I think there are a multitude of things one can make an omelet with. I'll send some of the suggestions. Nan
Angie at Organic Valley

Hi Nan, It looks like you were meaning to send an email to Freddie but posted a comments to our site instead. I forwarded your comment to the address you provided. Thanks!

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