The Perfect Omelet

The humble omelet is a delicious breakfast staple that should be in everyone's repertoire of cooking techniques, yet for many it is an elusive and difficult recipe to master.  The most common problem encountered is that the bottom of the omelet burns or browns before the top of the omelet has a chance to fully cook, leaving you with a rubbery and runny mess of an omelet. With a few simple tricks however, you too can make a delicious creamy and fluffy omelet right in your very own kitchen.

 To start, crack 3 eggs into a bowl, and add a pinch of salt and pepper.  For flavoring, you may add 1 tsp of chopped fresh herbs such as parsley, chives or tarragon depending on your preference. Or you could do a little cilantro, and top your omelet with salsa at the end more a mexican twist!

Next, beat the eggs thoroughly with a fork, until the eggs are creamy yellow and frothy, and the whites are no longer stringy.

Heat a non stick skillet over medium heat, non stick being the key word! This will ensure that your omelet does not stick to the skillet.

To the skillet add 1 tbsp of butter.

Once the foaming has started to subside and the butter is just starting to brown, you are ready to add your eggs. Before you do this, make sure you have a whisk ready to go. A silicon coated whisk would be better for a non stick pan, but all I had was a regular wire whisk so that's what I used.

Are you ready?! This is where you must work quickly!

Add the eggs to your skillet and quickly begin whisking them with the whisk making sure to not miss any areas in the pan.

Continue to do this for about 30 seconds, just until the eggs are mostly setup.  If needed, smooth the eggs out to ensure there are no holes or gaps in your omelet. It should look similar to the picture at the left.

Turn the heat down to medium-low, and scrape down the sides of the skillet with a spatula to make you omelet look nice and neat.







Now take the skillet off the heat and cover with a lid.  Allow this to sit untouched for 1 minute.  This will allow the residual heat to cook the top of the omelet without browning the bottom.

Remove the lid, and add any filling that you would like to the center of the omelet.  I put a little sprinkling of cheese in mine, yum!

At this point, place the pan back on the heat, and fold your omelet very carefully using a rubber spatula.  You can fold it in half, or into thirds, I folded mine in thirds.



If you like your omelets to be more creamy, you can serve it immediately. If you prefer it to be cooked through, simply cover it again and leave it on medium low for 1 more minute. That's it! Now it's time to eat! What are you favorite omelet fillings?