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.
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.
Copyright by Terese Allen
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