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How to Make an Omelet

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How to Make an Omelet

How to make an omelet.

Photo © Danilo Alfaro

How to Make an Omelet

Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet.

You should always make an omelet in a nonstick pan. The best choice for a 2-egg omelet is an 8-inch omelet pan, especially when you're first learning. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter.

But don't try to make a 3-egg omelet in a smaller pan. Once you've mastered the technique, you can move up to a 3-egg omelet, but you'll want to use a 10-inch omelet pan for that.

Also, you should always use a heat-resistant rubber spatula, so that it doesn't melt and so that you don't scratch your nonstick pan.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients:

  • 2 eggs
  • 2 Tbsp. whole milk
  • 2 Tbsp clarified butter or whole butter
  • Salt and ground white pepper, to taste

Preparation:

  1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

  2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

  3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

  4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

  5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

  6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

  7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

  8. If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.

  9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

  10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.

Some suggestions include:
  • Grated cheese
  • Sautéed mushrooms
  • Diced and sautéed onion
  • Chopped cooked bacon
  • Diced ham
User Reviews

Reviews for this section have been closed.

 5 out of 5
making my first edible omelet, Member raleyr

The instructions were very easy to follow, the omelet came out great. I used fresh pico de gallo mix from the grocery store and added the cheese. Thanks

12 out of 17 people found this helpful.

See all 23 reviews

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