On the surface, making an omelet is a simple task. You have eggs, which you crack and toss in a hot skillet, followed by cheese, veggies, or anything else you want. Outside of toast, it’s (on the surface, remember) one of the easiest breakfast dishes out there. There is much to be said for making the perfect omelet, though. It’s not particularly hard, but it will take some practice to get it right. Jacques Pépin was known around the world for his omelette (using the French spelling here because he’s, well, French) and while it doesn’t have many ingredients, countless chefs have been graded over time on their ability to pull it off.
Below, we’ve pulled together how to make a perfect omelet without having to go to culinary school. You can do that, of course, but by the time you finish, you probably won’t want that omelet anyway. In just twelve steps, you’re about to elevate your breakfast game to all new (and eggs-traordinary) levels. We’ll give you some ideas for a recipe, but when it comes to fillings, that’s all you. You can literally put anything you want in your omelet, being king of the kitchen and all.
How to Make an Omelet
- 2 large eggs
- 2 tbsp water
- A dash of salt
- A dash of black pepper
- 2 tsp butter
As we said, you can stuff your omelet with anything. A standard is a cheese such as cheddar or gruyere (you’ll want about 1/3 cup), but you can also add veggies (onions, peppers, spinach), meat (bacon, more bacon, sausage bits), fresh herbs (chives, basil, dill), or anything else you are craving.
- Use a good skillet that heats evenly, ideally 6-8 inches in diameter. Obviously, you’ll have to work with what you’ve got, but cast iron and carbon steel are ideal for omelets. Heat the skillet to medium heat and add the butter, tilting to coat as it melts.
- Brown your meat and sauté your veggies separately, in a second skillet (you’ll need more butter for this). Set aside.
- Whisk the eggs, water, and seasonings together.
- Pour in the eggs and use your spatula to push them around until they begin to thicken. 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 fillings. While how much you put in is up to you, you’re still going to want to be able to fold it.
- After adding your fillings, use a wide, flexible spatula to fold the omelet in half. This is where omelet boys become omelet men. Flipping the omelet with accuracy and precision will take some time, so make sure to practice before you try and impress someone with breakfast.
- 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 omelet sit in the pan for a minute or two to finish cooking.
- If you’re cooking for somebody else and you care about presentation, garnish the omelet 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. Finally, don’t forget to bring your favorite hot sauce.
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