Introduction
If you’ve ever tried making an omelet before, you’ve probably failed at making one as well. Even for experienced cooks, successfully cooking and folding an omelet can be a challenge.
With this how-to, I’m showing you how to easily make a perfect omelet, every time. Best of all, you won’t need any fine-tuned spatula work or new nonstick pans to do it.
Ingredients You’ll Need to Make It
You’ll need 4 eggs, some butter or oil, and some seasonings/filling to go in the omelet.
Which Eggs to Use
If you’re using fresh eggs, you’ll want to use large ones.
If you plan on using egg beaters / liquid eggs, you’ll want to use an equivalent amount of them. The packaging will probably tell you the equivalency, but I believe a large egg is about 18 grams.
Butter or Oil?
Either should technically work. However, I recommend butter over oil.
It tends to “cling” to the pan more, creating a more consistent barrier between the egg and the pan. I also recommend using unsalted butter, which is what the recipe’s salt amount is based around.
After cooking
Seasonings and More
The recipe only calls for salt and pepper, but you can add just about anything you want. This really isn’t a butter-and-egg-only kind of omelet, so I highly recommend some additions.
Why This Method Works
More Fat, Less Movement
This method uses a generous amount of fat (and a lack of movement/stirring) to minimize sticking. If done correctly, you should have no (or close to no) egg left in the pan.
Leave the Folding For Later
I think we can all agree that trying to fold an omelet in a pan with a spatula is… difficult. With this technique, the folding is done on a plate after cooking, which is much easier and less stressful.
Plated, before folding
Less (Movement) Is More
Many omelet recipes will have you lifting, tilting, or otherwise moving the eggs. This is all fine enough, but the technique I’m featuring here is both safer and easier.
I mentioned above how a lack of movement helps avoid sticking. Well, it also makes the eggs less likely to break apart, and makes the whole process easier overall. It makes even more of a difference if your nonstick pans are older, damaged, or don’t have great performance.
What to Serve With an Omelet
For this type of omelet, the pairings are usually what go into it, rather than a side of food. This would normally include things like cheese, onions, peppers, ham, sausage, etc.
For an actual suggestion, you could serve this with other breakfast foods, like my biscuits and gravy or home fries. To drink, I recommend either some tea or coffee, iced or hot, or maybe a glass of milk.
While it’s not for everyone, a bit of salsa or ketchup can add a nice touch of acidity.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making a perfect omelet. If you like this how-to, consider following me on WordPress or Pinterest. For another great egg recipe, check out how to make egg in a basket.
Ingredients
4 large eggs, beaten
Unsalted butter, as needed*
1/3 tsp kosher salt, 2 grams
pinch of black pepper, about 1/4 tsp
Additions, as needed
Makes 1 large omelet
Preparation
Thoroughly butter a nonstick oven-safe pan, then preheat over medium-low.
Beat the eggs, salt and pepper, then add to the pan. Cook for 3-5 minutes, until the bottom is cooked and set.
Add whatever extras you want, then bake** at 350 f (177 c) for ~5 minutes or until the top is set.
Carefully slide*** the omelet onto a plate, then fold and serve.
Notes
* You’ll want to use enough to cover the bottom, and about halfway up the sides of the pan. Basically, any place the egg may reach should be buttered.
** I recommend checking your pan’s manual / manufacturer information before using it in an oven. If your pan or its handle aren’t oven-safe, you’ll need to use a different pan.
Because this method doesn’t heavily rely on a nonstick surface, you may be able to use something nonstick. However, I’ve never done this without a nonstick pan, so I can’t guarantee success.
*** The egg shouldn’t stick to the pan, but it may be a bit “stuck” on the butter. Kind of like how a wet paper towel will cling to things.
If shaking the pan vigorously doesn’t loosen it up, slide something between the omelet and pan. If it is sticking, this should fix it. You can also partially lift the omelet off the pan to reduce friction before sliding onto a plate.
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