those who dont cook omelets on a regular basis,
cooking a perfect omelet may seem like somewhat of a mystery,
especially if you have visited a brunch omelet bar. Watching
the sous-chefs pump out omelet after omelet in a matter
of seconds can seem like pure magic when you attempt to produce
the same thing in your kitchen. You may find that, when you
first start out on your mission to produce those same omelets,
lightening speed quickly turns into "snail" speed
and the results are not as beautiful as those chefs
working the omelet bar. Keep in mind that those chefs
are pumping out omelet after omelet, day after day
hence there experience alone gives them the ability to produce
the perfect omelet with little effort.
The question is, can you master the perfect
omelet in your own home. The answer is, yes, of course. There
are several tips that will help you get started. First, have
your filling ingredients ready. If you are filling your omelet
with vegetables, you may want to sauté them first.
Make sure that any cheese is grated and ready to go. Second,
make sure that the number of eggs in your omelet fits your
pan weve found the optimal number to be 2 or
3 eggs. If there are too many eggs in your omelet pan you
will find it difficult to cook the eggs all the way through
without burning the bottom or over-browning the bottom.
The beauty of an omelet is that it can be
anything you want it to be. Omelets make a great breakfast,
brunch, lunch or even dinner menu. For a basic omelet all
you need is 4 ingredients; eggs, salt, pepper and butter!
Usually you should figure 2-3 eggs per person. Making omelets
can be easily broken down into 6 steps:
- Beat the eggs well and season with salt
and freshly ground black pepper.
- Heat the about 2 teaspoons of butter
in a seasoned omelet pan over high heat, tilting the pan
to coat the entire surface.
- Pour the egg mixture into the pan and
scramble with a fork. Move the pan and the fork at the same
time until the egg mixture has firmed slightly. At this
point add your desired fillings.
- Let the egg mixture finish cooking without
- Tilt the pan and slide a fork or spoon
around the lip of the pan, under the omelet, to make sure
that it is not sticking. Slide the omelet to the front of
the pan (towards the handle) and use a fork to fold it into
- Turn the pan upside down, rolling the
omelet onto the plate seam side down.
Helpful tip: Using clarified butter will
prevent the butter from burning while your omelet is cooking.
Here are some delicious filling ideas (filling
is added in step 3 above):
Enchilada diced yellow, red
and green peppers, jalapeños, and jack cheese.
Serve with guacamole, salsa and corn tortillas
Fresh herb omelet Add a variety
of fresh herbs and your favorite cheese
Spinach omelet Spinach leaves
sautéed with shallots and seasoned with nutmeg and
Ham & Mushroom omelet
Sautéed sliced mushrooms and ham topped with Gruyere
Seafood omelet Cooked shrimp,
smoked salmon, caviar or a combination along with crème
fraîche and chives.
Sun-dried tomato omelet Diced
meat (ham, turkey, sausage, etc.), grated sharp cheddar cheese,
sun dried tomatoes and fresh herbs
Western omelet diced ham,
red and green peppers, onions and sharp cheddar cheese