How to Cook Omelet 101

Basic Instructions for Preparing this Egg-based Dish

Sep 13, 2008 Michael Vyskocil

Fluffy and easy to make, omelets make a delicious meal for breakfast, lunch and dinner. Learn the essential steps for preparing a fool-proof omelet.

There are several ways cooks prepare an omelet. Some beat the eggs rapidly with a whisk; others add milk or water to the eggs to produce a fluffier omelet. Michael Vyskocil's method calls for using fresh eggs, clarified butter (butter with the milk solids removed), and a hot skillet, which is shaken continuously during cooking. The keys to mastering this cooking techinque are heat and timing: Quickly whisk room-temperature eggs and cook them until the eggs set, producing soft, fluffy egg curds.

You can experiment with various filling combinations--including cream cheese, spicy salsas, or even more opulent ingredients such as caviar--which are added to the omelet just before it's folded up and turned out onto a serving plate. Quick to prepare and highly nutritious, omelets make an ideal meal, perfect for a breakfast party or as a one-dish dinner when you come home from work.

RECIPE

Omelet 101 Recipe

Makes 1

Ingredients:

  • 1 tablespoon Clarified Butter (recipe follows)
  • 3 large eggs
  • Coarse salt and freshly ground pepper
  • 1 tablespoon Herbal Medley (recipe follows)

Directions:

  1. Heat the clarified butter in an 8-inch nonstick skillet over medium heat.
  2. In a bowl, whisk the eggs, salt and pepper together. Pour the eggs into the hot skillet. Quickly shake the skillet while the omelet cooks. Using a heatproof spatula, pull the eggs away from the sides of the skillet to allow the uncooked eggs to set. Sprinkle the herbal medley over the eggs.
  3. Run the spatula along the sides of the omelet to loosen the eggs from the skillet. Slide the spatula under the left side of the eggs. Fold one-third of the omelet into the center of the pan. Lightly press down on the folded omelet to seal.
  4. Lifting the skillet to the serving plate, place the spatula under the right side of the omelet. Lift and slide the remaining unfolded part of the omelet onto the plate. Using the edge of the skillet, flip the folded eggs over. You should have a tri-folded omelet with the flap on the underside of the omelet. Serve immediately.

Clarified Butter Recipe

Makes 3/4 Cup

Ingredients:

  • 16 tablespoons (2 sticks) unsalted butter

  1. Place the butter in a small saucepan and allow to melt over low heat. When melted, remove the pan from the heat; allow any milk solids to fall to the bottom of the saucepan.
  2. Skim off any white foam from the top of the butter; carefully pour off the golden clarified butter, leaving the milk solids in the bottom of the pan.
Herbal Medley

Makes About 6 Tablespoons

Ingredients:

  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon finely chopped fresh oregano

Directions:

  1. Combine all ingredients in small bowl.
  2. Store in an airtight container in the refrigerator until ready to use.

SOURCES

8-inch All-Clad omelet pan

Sur La Table

1765 Sixth Avenue South

Seattle, WA 98134-1608

800-243-0852

Fax: 206-682-1026

The copyright of the article How to Cook Omelet 101 in Recipes is owned by Michael Vyskocil. Permission to republish How to Cook Omelet 101 in print or online must be granted by the author in writing.
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