Omelet

Let’s start with the basics.  A) because in order to make a good omelet in the future it’s good to know the basic skills from the start, and B) because it’s the end of the week and I still haven’t done a recipe for the week…. Hey, at least I’m being honest, right?

This recipe is super easy to get right and super easy to get wrong.  Eggs are notoriously easy to overcook and you really want to pull them off the heat before they’re completely cooked.  Since they continue cooking after you take them off the heat you can prevent overcooking simply by following that one rule.  So, let’s make sure you get it right and get right down to the recipe!

Omelet

Let’s start with prepping everything.  Since eggs cook so quickly it’s important to keep everything right at hand at all times.  A few seconds can be the difference between rubbery, overcooked mush and a perfect, fluffy, delicious omelet.  So gather your eggs, salt, pepper, olive oil, and butter and let’s go!

Heat your heavy-bottomed pan over medium heat.  Now, the pan size will make a difference with how many eggs you use.  This recipe calls for 3 eggs and an 8 inch-ish pan.  This will make for a fluffier, thicker omelet.  If you use 2 eggs, you obviously use less butter, but it will make a big difference to the final product to use a smaller pan, as well.  The second thing to note is that we cook eggs on medium.   This is an important step.  Yes, it takes longer to cook things on medium but cooking eggs any higher runs the risk of burning, overcooking, cooking too quickly, and a sub-par breakfast.   Who knew a pan could make such a big difference with something as simple as eggs, right?  Lightly oil the pan by pouring some oil in and using a paper towel to sweep it around the entire pan and mop up any if you happen to pour in too much (as I usually do!).  Add the butter and gently tilt the pan to coat the pan with melting butter.

While the butter is melting crack your eggs and whip some air into them with a fork.  Just break the yolks and keep whisking until well-mixed.  There shouldn’t be any long stretches of any yolk or albumen remaining.

Once the butter is bubbling add the eggs all at once.  Tilt the pan to evenly distribute the eggs and allow to cook for 1-2 minutes.  Every once in a while gently tilt the pan to distribute the egg that hasn’t set yet.

When the eggs are nearly set add the salt and pepper.  Now, when I say nearly set I mean there’s a bit of a wobble to them.  There shouldn’t be any raw-looking bits but it shouldn’t be stiff or completely cooked through yet.  This is that all-important step I mentioned in the beginning.  Overcook at this point and your omelet won’t impress.

As soon as you add the salt and pepper tilt the pan away from you and, using a spatula, fold the edge closest to you over the rest of the omelet.  Once the omelet is flipped it won’t unstick from itself but who cares what it looks like as long as it’s delicious!  And with practice, flipping will produce perfectly shaped omelet’s every time!  Now, one last thing, when you add the omelet to the plate don’t get any of the butter.  It’ll just make the omelet taste like butter instead of eggs.  So gently lift the omelet out of the pan, leaving all the butter, and place it on your plate.  Enjoy with toast, muffins, fried tomatoes, whatever your heart desires and enjoy!

Link’s Omelet

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