Well, what can I say? This year I made a ton of omelettes. Below you will find what I consider to be, at this point in my life, the optimal way to make an omelette. Surely I will learn more about omlettemakery in the coming years, but for now, the best advice/insight I have to offer is below.
Before we get to all that. Here is one of my best omelettes of 2011.
- Eggs should be fresh and warmed to room temperature.
- I prefer a shallow non-stick pan, but I’ve also used cat iron.
- Rubber spatula
- A pad of butter
Below is the most important video to watch if you’re serious about learning how to make an omelette.
I don’t make my omelettes exactly the way Julia does, but I strive to remember:
- Don’t over beat the eggs.
- Use plenty of butter and evenly distribute it as it melts in the pan.
- Work quickly. Once the eggs are on, swirl the pan a bit, distribute the ingredients, and get the omelette on the plate ASAP.
I don’t care how you do it – borrow, swap, steal, or purchase – but acquire fresh ingredients and then think carefully about preparation. You want everything ready to go once the eggs are on the pan. Typically I either blanch, saute, or steam vegetables. Here are some of my favorite fillings with notes about how I prepare them:
- Avocado: thinly sliced
- Cherry f’ing tomatoes: cut into half or thirds
- Onions: Cut thinly, caramelized in oil or butter using a touch of sugar
- Mushrooms : all varieties, definitely pre-cooked, usually sautéed in some oil
- Goat cheese: hands-down the best cheese to put inside your omelette. Crumble it or chop it coarsely.
- Pork: everything tastes better with pork. Prosciutto, deli ham, pancetta, and bacon will all work. Pre-cooked, obvi.
Below is a step-by-step guide for constructing an omelette. It is important to be prepared, stay calm, and work quickly. No shortcuts.
- Make sure your fillings are fully prepared and are reachable from the spot you will stand to cook your omelette. You might want to take a second to think about the order in which you will add the ingredients.
- Rub a small amount of oil (I use olive) evenly into your pan and begin warming the pan at medium heat level. In the meantime:
- Crack 2-3 eggs in bowl and add about a tablespoon of warm water. Whisk until just mixed.
- Put a pad of butter into the pan and swirl it around until it is evenly distributed.
- Pour the eggs into the pan and leave them alone for 15-20 seconds.
- Using a spatula, push the edges of the omelette gently towards the center of the pan. Swirl the pan to get the uncooked egg from the middle of the pan to the edges.
- Add your cheese to one half of the pan. In about 10 seconds you should have a solid base for your omelette.
- Layer the remaining fillers over the cheese.
- The omelette is ready when there is just a thin top layer of shiny, slightly undercooked egg visible.
- I prefer to slide my omelette off the pan and onto the plate without using a spatula.
I like to add sea salt and freshly ground black pepper to my omelette once it’s on the plate. I also recommend using a little bit of hot sauce such as Frank’s.