Omelettes are sneaky things: on the surface they seem pretty simple and easy to make, but in practice, they are really difficult to get right. I’ll be the first to admit that I’ve ruined plenty of omelets in my time. Over the years, however, I’ve managed to perfect my methods and can now whip up a pretty good omelet without fail. Here’s how I do it.
Keep it simple
The trick to making a good omelet is to keep things simple, don’t over implicate the recipe with multiple fillings and additions, stick to eggs, some milk, salt, pepper, and a minimal amount of fillings. The fillings should really only be a complement to the egg and not the main feature.
Milk: Aye or nay?
There is some debate about whether one should add milk, cream, or water to omelettes in the first place. Some argue that the omelet doesn’t require any additions and that well-beaten eggs should suffice. In my experience, however, I’ve found that the addition of just a little bit of milk or cream results in a more consistent texture and adds a nice touch of flavor.
- A nonstick frying pan or skillet
- A spatula
- A mixing bowl
- A whisk
- 2 large eggs
- Salt and pepper
- Shredded cheese or other fillings
Crack your eggs into the mixing bowl and give them a good whisk. Add two small splashes of milk—it’s important to not add too much milk as this will affect the consistency of the omelet. Add a little bit of salt and pepper to taste. Mix again to combine the ingredients.
Add about 2 teaspoons of butter to the pan and place over a medium-high heat. As the butter melts, tilt the pan to spread the butter across the surface. Make sure that you spread the butter around the raised edges of the pan as well. You’ll know the pan is ready when the butter starts to sizzle.
Pour the eggs into the pan. Tilt the pan so that the eggs spread across the surface. Use a spatula to pull the eggs away from the edge of the pan. At the same time, tilt the pan. This will allow the uncooked egg to fill in the gaps. Try to ensure that as much of the egg touches the surface of the pan as possible.
Cook the omelet for between 1-2 minutes. By this point, the surface of the omelet will no longer be liquid but will still look relatively uncooked.
Sprinkle your fillings over the center of the omelet. Try not to add too many fillings as these can weigh down the omelet and result in breakage.
Using the spatula, gently fold the right and left ends of the omelet over the middle.
Finally, slide the omelet onto a plate, garnish with herbs, and enjoy!