How To Cook The Perfect Omelet
By Payton [Kitchen & Cuisine]
“AND DON’T WORRY, THE IMPERFECT ONES TASTE JUST AS GOOD.”
Many cooks and restaurants claim to know how to cook an omelet, but what often comes out is something that more resembles scrambled eggs, or just a big gloppy mess. Cooking the perfect omelet is easy with a little preparation. This article will tell you how to do it.
As with any task, proper preparation and technique are the two key elements with cooking a perfect omelet. First chop all of your filling ingredients and cook any that require cooking. Don’t just cook your meat, but also any vegetables that you don’t want to be raw. The actual omelet cooking is going to go very fast, and nothing will be cooked then except the eggs. Also, don’t try to add too many ingredients. You don’t want the omelet over-stuffed, or breaking apart.
Before it’s time to cook the omelet, prepare the eggs. You want them to be room temperature. Break 2-3 eggs per omelet into a bowl. Add one tsp of water for each egg. Despite common practice, don’t use milk. Milk doesn’t mix with egg and will actually make the omelet watery. Water will create steam and make the omelet fluffy. Whisk the mixture with a fork or pastry whip until thoroughly blended, and any whites disappear.
Use a small, nonstick pan with curved sides. In other words, use an omelet pan. Heat it over medium-high heat and add just enough butter to coat the bottom. As the butter melts, swirl the pan around to coat it evenly. Use unsalted butter as salt will make the omelet tough. When the butter stops foaming, but before it starts browning, it is ready for the eggs.
Pour the egg mixture into the pan and watch until it just begins to set around the edges. With a wood or rubber spatula, start pulling the egg mixture in from the sides, allowing uncooked egg to flow around to the edges. Keep doing this until the eggs are set on the bottom and sides, but still a bit runny in the middle.
Add your ingredients to the center, not getting too close to the edge of the omelet. Fold one side of the omelet over toward the center. Pick up the pan and begin sliding the unfolded edge toward the plate. Just as it starts to slide into the plate, lift the pan folding the other side onto the plate. The omelet should be slightly brown on the inside and still slightly soft on the inside.
With preparation and practice, the perfect omelet is yours to enjoy. And don’t worry, the imperfect ones taste just as good. VIGOROUS
Order this issue or a yearly subscription (4 to 6 issues)