How to Make the Perfect Omelet at Home
Scrambled eggs are a solid choice for breakfast, lunch or dinner, but there’s something about a perfectly executed omelet that makes a meal extra special. They seem fancy, but omelets serve a very practical purpose in my house, acting as a catchall for any vegetables and herbs I have left over from previous dinners. So, gather some eggs, scavenge some fillings and let’s do this.
Remember: Practice is everything when it comes to egg dishes. Run through these steps a few times, and you’ll get a feel for how to make them do exactly what you want, eventually mastering the omelet.
What you’ll need:
- Medium mixing bowl
- Fork or whisk
- 8-inch or 10-inch nonstick skillet with angled sides
- Silicone spatula
Basic Ingredients
- 2 to 3 large eggs
- 1 to 2 Tbsp milk
- 2 Tbsp butter or ghee
- kosher salt and freshly ground black or white pepper
- your choice of fillings and garnishes
Prepare fillings and garnishes: Chop what needs to be chopped, shred or crumble cheese, and gather it all together at your workstation. Omelets wait for no man.
Crack eggs into mixing bowl and whisk.
Add milk and whisk forcefully until mixture looks creamy and light. The more air you can beat into the eggs, the fluffier the final product will be.
Place pan over medium heat; add butter or ghee. Whip eggs a few more times and pour into pan; season with salt and pepper.
Here you can take one of two directions: The French way or the American way. For the French way, constantly wobble the pan over the heat so that all the liquid eventually touches the surface of the pan and cooks. Do this until the liquid is just set, then ease the omelet over to the other side by using the spatula to guide it as you tilt the pan to catch it.
For the American way, leave the mixture alone until the bottom begins to set, approximately 1 minute. Use your spatula to gently lift the sides as you tilt the pan, letting the uncooked egg fill the space and set. Ease the omelet over to the other side, using the spatula to guide it as you tilt the pan to catch it.
Once you’ve flipped the omelet, add fillings in a straight line down the center so that they stay snug inside once the omelet is folded. Don’t overfill, or you’ll have trouble getting it to the plate without making a mess.
Again, there are two ways to fold your omelet. For the French way, fold one side over the center and then bring the other side over the first fold for a “rolled” look. Use the spatula to ease the omelet over so that the seam is facing down on the surface of the pan; cook for 30 seconds to heat and set fillings.
For the American way, fold one side over to meet the edge of the other side; cook for 30 seconds to heat and set fillings.
Tilt pan to slide the omelet onto your plate. Garnish as you see fit and serve immediately.
Shannon Weber
Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.
