The Manual’s No-Nonsense Guide to Making a Perfect Omelette
At the most basic level, making an omelette isn’t a particularly complicated endeavor. You just crack open a couple eggs, whip ’em up, throw ’em in a skillet, and toss in whatever meats/veggies/cheeses/whatevers that you feel like eating. It’s arguably one of the easiest breakfast dishes you can make — but that doesn’t necessarily mean it doesn’t take any skill. If you want to make the tastiest, most mind-blowingly bombastic omelette of all time, you need to learn a few tricks. Ready to take some notes? Here’s all the tips and tricks you need to know:
How To Make a Perfect Omelette, in Twelve Steps
- Use a good skillet that heats evenly. Obviously you’ll have to work with what you’ve got, but cast iron and carbon steel are ideal for omelettes.
- Brown your meat and sauté your veggies separately, in a second skillet.
- Add seasonings early, while you whisk the eggs. Don’t wait until they’re already in the pan.
- Make sure your pan isn’t too much bigger than the burner you’re using. You need even heat, and too much overhang will screw things up.
- Use LOW heat. We know it’s hard to be patient when you’re hungry, but for the love of god, don’t just crank the burner and immediately throw in your egg mixture. Set the burner at about 40 percent of max, and then let the pan heat up for about four or five minutes before you do anything.
- Lubricate the pan generously, even if it’s already got a “nonstick” coating. Our favorite method? Peel the wrapper halfway off a stick of butter and use it like a glue stick. Just smear it all over with a quick swirling motion.
- After you pour in your eggs, don’t just let them sit there. Push ’em around a little bit with your spatula until they begin to thicken and form lumps. Push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges.
- When no more egg runs to the sides and most of the liquid has solidified, push the egg goop around so it has an even depth throughout the pan, then immediately throw in your accoutrements.
- Some people will tell you not to overstuff your omelette, but those people are idiots. You’re a grown-ass man, and you can add as much filling as you goddamn please. Just make sure you can actually fold the sonofabitch in half. If you go overboard, you might need to abandon your omelette mission and just make a scramble.
- Immediately after adding your cheese and veggies and whatnot, use a wide, flexible spatula to fold the omelette in half. Bonus points if you can manage folding it almost, but not quite completely in half. This will offer a bit of a visual teaser as to what’s inside.
- Right after the fold, remove the pan from the burner and put a lid on it. If you don’t have a lid, use a dinner plate. Let your omelette sit in the pan for a minute or two to finish cooking.
- If you’re cooking for somebody else and you care about presentation, top the omelette with something to make it look less stark and boring. Salsa, sliced avocado, maybe some goat cheese and a zigzagging drizzle of balsamic syrup — anything with a little bit of color will go a long way in making your eggs look more appetizing.