How to Make a Restaurant-Perfect Omelet

Making an omelet is easy — on the surface, that is. All you have to do is crack the eggs and toss them in a hot skillet along with cheese, vegetables, and other fillings. However, making the perfect omelet is a different story, as it requires chefs to exercise precision and attention to the finest details. In fact, many of them are graded on their ability to pull it off.

Below, we’re going to show you how to cook an omelet in eight simple steps, guaranteed to elevate your breakfast to eggs-traordinary levels. It’s OK if you can’t get it right the first time — keep trying, and someday, you’ll be able to impress people with your restaurant-perfect omelet.

How to Make an Omelet

perfect omelet omelette
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Ingredients:

  • 2  large eggs
  • 2 tablespoons water
  • 2 teaspoons butter
  • A dash of salt
  • A dash of black pepper

Method:

  1. Use a good skillet that heats evenly, ideally 6 to 8 inches in diameter. Obviously, you’ll have to work with what you’ve got, but carbon steel and cast-iron skillets are ideal for omelets. Heat the skillet to medium heat and add the butter, tilting to coat as it melts.
  2. Brown your meat and sauté your veggies separately in a second skillet (you’ll need more butter for this). Set aside.
  3. Whisk the eggs, water, and seasonings together.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Fillings:

You’re the king of the kitchen, so feel free to stuff your omelet with anything. A standard ingredient is cheese like 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.

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