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The
Perfect Omelet | Make sure you have a good non-stick 10-inch skillet. |
| Crack two or three eggs into a mixing bowl. |
| Add 1/3 cup milk. |
| Heat 1/2 tablespoon butter over medium high heat. |
| When butter starts to bubble, whisk eggs quickly and pour into skillet. |
| Shake skillet around a bit to get good contact between eggs and skillet. |
| After a minute or so, the eggs will begin to set. Tilt skillet and lift edge of omelet with a spatula. Allow the still liquid egg mixture from the center to collect under edge of lifted omelet. |
| Continue around the omelet, lifting the edge and allow the egg mixture to fill under the omelet. |
| Gently scrape as much of the liquid egg mixture to the side of the omelet as possible. This will avoid splattering when you flip the omelet. |
| I usually salt the omelet now. |
| Pull the skillet off the heat, slide the omelet a bit away from you and with an elliptical motion, flip the omelet. |
| Immediately add whatever fillings you've chosen (cheese, veggies, etc) and scatter on one side of the open omelet. |
| With your spatula, fold the other half of the omelet over and return to heat. If the omelet breaks or tears a bit, that's OK. |
| After a minute or so, slide the folded omelet away from you and flip gain. |
| Finish with another minute over the heat, then slide onto a plate. |
The flipping part sounds scary and, at first, you'll probably lose an omelet or two. Have extra eggs on hand.
A great way to practice flipping is to get a flour tortilla and practice flipping it. Remember the elliptical motion: dip the pan away from you, jerk up quickly, then pull back towards you. Half an hour with a tortilla and you'll be a seasoned pro.
Also remember, this whole business should be finished in three minutes, four tops, if you have a lot of fillings or cheese that melts slowly. The omelet should not be brown at all. If your omelets are consistently browned, lower the heat for the whole process.
