How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, “If you can make an omelet, you’ll never be hungry.” So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it’s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine making a splendid lunch or dinner, too. 

I love this video with Jamie because he’s as passionate about omelets as I am. Omelets cook quickly, so assemble any fillings that you want to add, such as cheese, vegetables and so on, before you start. I use a seven-inch non-stick skillet for a two- to three-egg omelet. Otherwise, all you need is a small bowl, a fork and a spatula. I use vegetable oil with a pat of butter to give the omelet a little bit of flavor, but a simple blast of cooking spray is fine, too. Leftovers make great fillings, especially leftover vegetables. If you want to use vegetables such as onions, peppers or mushrooms, you may want to briefly cook them first. - Kathleen Flinn

1 to 2 teaspoons oil and/or butter
2 to 3 eggs
A splash of milk or water (optional)
Salt, pepper, a bit of thyme or other seasoning 

Ingredients to fill your omelet, such as cheese, ham or bacon, vegetables

Unstuffed, folded in thirds

Combine two to three eggs in a small bowl. Add a pinch of salt, a couple grinds of pepper and a pinch of dried thyme or Italian seasoning . Add a bit of milk for a fluffier omelet. Using a fork or whisk, beat the eggs briefly, about 20 seconds. The longer you whisk it, the more air gets incorporated and the fluffier the omelet.

Heat a non-stick pan over medium heat. Add a bit of oil and a small pat of butter if desired. Add the eggs. Tilt the pan around so that the egg runs to the open areas of the pan to form a consistent layer. Let the egg cook through briefly and then carefully use a spatula to pull up one side and let the remaining uncooked egg go under the omelet to the pan’s surface. Once the egg layer seems to thicken, lower the heat and add the other ingredients, such as cheese, vegetables and cooked meats. 

Stuffed, slid out of pan to fold

Cook the omelet just until the egg is cooked through, but not browned or crispy on the bottom. Using the spatula, carefully loosen around the edges to assure the omelet will slide freely from the pan.

There are two ways to fold the omelet. One is to carefully fold it in the pan using your spatula, and then slide the finished omelet onto the plate. A more foolproof method is to put a plate on the counter. Carefully tilt it toward the plate. Once an edge hits the plate, tile the pan or use the spatula to guide the over edge over in a fold.


This lesson is part of The Year of Cooking Fearlessly
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About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry" and "The Kitchen Counter Cooking School." Her third book, "Burnt Toast Makes You Sing Good" will be published in April 2014. All are published by Viking/Penguin.

Comments

  1. Love it! Thanks, I had forgotten about omelets, since my favorite way to make eggs is to fry them up.

    • I go through phases. I went through a soft scrambled with truffle salt phase, but I’m back on omelets now. I was hungry last night while I was writing. I went into the kitchen, threw in some kale, a bit of cheese and a little bit of leftover caramelized onions and voila! Dinner.

  2. I personally like to whisk the eggs a bit more to get some air in. This helps give more volume to the omelet. Then I begin to roll the egg down to one edge of the pan as it begins to set. I then roll the omelet off the pan onto a plate. My omelet is more narrow and taller than Jamie’s. You can then cut the top of the omelet open. It should be soft and still a bit runny inside. Place your desired toppings in that slot. My cardinal rule is to not have any browning of the egg which I think looks unappetizing. This requires a close eye and lots of removing from the heat, back on and back off until the egg is cooked to the degree of doneness preferred.

    • You can really learn to master them in different ways and to a level of done-ness that suits your personal taste. I like a little bit of browning on the outside but not enough to make it crispy. I like it still gooey on the inside like you do, but Mike wants it pretty firm. I think that’s what’s so great about omelets. They’re easy to personalize.

  3. Love this! Except that now I’m hungry, and dinner is soon, or I’d be making one of these! Thank You for this wonderful place to come & have FUN learning to cook! I just subscribed, so looking forward to being here more often! btw…Following directions from Kitchen Counter Cooking School (which I LOVE btw), I roasted 2 chickens today, and the stock is simmering now! Thank You Kathleen Flinn, you are my Hero!
    And, my husband Thanks You too, lol, he just doesn’t know it yet:)

Trackbacks

  1. [...] Breakfast: Omelet with tomatoes, arugula and garlic Lunch:  Went out for chicken fajitas that did not sit well [...]

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