Your Beginner’s Guide To Making The Perfect Omelet
If your idea of making eggs is giving them a quick scramble, throwing them in the pan and then forgetting about them while you watch Netflix, this one’s for you. Just think about how impressive you’ll be with expert omelet skills under your belt. Instead of heating up waffles or pouring a bowl of cereal in the morning, up your breakfast game with the perfect omelet.
Omelet Making 101
First and foremost, get yourself some fresh eggs. If it’s a lazy summer Sunday and you have some time on your hands, meander to the nearest farmer’s market and get a fresh carton. The fresher the better. Or you could go to the grocery store, that works too. If possible, try to avoid that carton that’s been sitting in the back of your fridge for a couple of weeks.
Start with your eggs at room temperature. Scramble them to the point where you don’t see any white pieces left. Add a little water or milk to loosen up the consistency. You don’t want to let in too much air, so it’s better to use a fork rather than a whisk.
In a cold, nonstick medium-sized skillet, melt a tablespoon of butter. You won’t want to skimp on this if you’re looking for the perfect, full-bodied omelet. If you use a cheap or low-calorie butter, you’ll definitely taste the difference. Try using butter from grass-fed cows like Kerrygold, which has a natural golden color from Irish green grass-fed cows.
Let the butter melt, but before it gets the chance to sizzle, pour the eggs into the pan. Sprinkle some kosher salt, chives and any other seasonings you might want. Just be careful the seasonings don’t overpower the eggs.
As soon as the egg starts to set, take a rubber spatula and stir the eggs quickly and constantly, making sure to fill the gaps with the remaining raw egg. At the same time, keep shaking the skillet. Keep an eye on the sides of the pan, scraping down any extra egg to avoid a burning or overcooked situation. You’ll notice the eggs become cooked on the bottom first while the top is still a little runny.
Once the eggs set, remove the skillet from the heat and add your toppings and cheese. Use a spatula to fold the omelet over, or roll it up if you don’t cram it with toppings, in the pan. Slide the whole thing onto the plate. BOOM. You’re now an omelet pro.
The omelet is one of the simplest and most inexpensive meals you can make and it works for just about any time of the day. You can make an omelet savory or sweet and each culture has its own take on the universally loved breakfast food. Patience is key here. That’s all. You don’t need to be a chef to make the perfect the omelet.
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