How to Make the Perfect Omelet
An omelet is one of the basics that every chef should know. A seemingly simply thing to make is actually quite challenging to master. The scrupulous handing of the egg and a careful accuracy for time are two skills that can only be acquired with practice.
What makes a perfect omelet? It is blond, light and airy, and not too runny. Classically, in French cooking, it is three-fold and requires no flipping. However, they are typically seen flipped and folded in two, American-style.
It’s all in the eggs. Fresh and free-range are the way to go. These eggs will tend to have a more of an orange tone. Once cracking the eggs, you do not want to over-whip! Beat the eggs just enough so that there are no strands of white or yellow and they are frothy.
Use a good pan. A nonstick skillet is a crucial element for cooking eggs perfectly. It should not be too large, either, which will cause your omelet to break. 8 inches is the ideal pan size.
Prep and lightly cook all your toppings ahead of time. It’s best to have your fillings ready before you add them to the omelet, especially if your fillings have a high water content, such as mushrooms or tomatoes.
Know when your butter is ready. The butter should not brown! Add your eggs when it foams.
Low and slow. Making sure that the heat is not too high, throw in your eggs and move, stir, and move again until they are set. You want to pull in the edges from the sides and tilt the pan slightly until the bottom of the omelet is evenly cooked and can move back and forth in the pan. Add in your fillings when the top of the omelet is still wet.
Bon appétit!
What makes a perfect omelet? It is blond, light and airy, and not too runny. Classically, in French cooking, it is three-fold and requires no flipping. However, they are typically seen flipped and folded in two, American-style.
It’s all in the eggs. Fresh and free-range are the way to go. These eggs will tend to have a more of an orange tone. Once cracking the eggs, you do not want to over-whip! Beat the eggs just enough so that there are no strands of white or yellow and they are frothy.
Use a good pan. A nonstick skillet is a crucial element for cooking eggs perfectly. It should not be too large, either, which will cause your omelet to break. 8 inches is the ideal pan size.
Prep and lightly cook all your toppings ahead of time. It’s best to have your fillings ready before you add them to the omelet, especially if your fillings have a high water content, such as mushrooms or tomatoes.
Know when your butter is ready. The butter should not brown! Add your eggs when it foams.
Low and slow. Making sure that the heat is not too high, throw in your eggs and move, stir, and move again until they are set. You want to pull in the edges from the sides and tilt the pan slightly until the bottom of the omelet is evenly cooked and can move back and forth in the pan. Add in your fillings when the top of the omelet is still wet.
Bon appétit!
