Learn how to make a perfect omelet with this step-by-step cooking guide.
Because of the omelet’s simplicity, errors are glaring. Many restaurant chefs will ask an applicant to make an omelet, because an individual's omelet technique tells a chef many things about the finesse and skills of a young cook.Everyone should first make a plain omelet — two eggs, a pat of butter, a pinch of salt — to appreciate what an omelet is. I often add cheese or mushrooms to make the omelet more interesting and fun to eat.
Put a nonstick pan over medium heat and let the pan get hot, a couple minutes or so, depending on your stovetop. Have a ready, and warm a plate in the microwave. Add a pat of butter to the pan. It should melt and bubble immediately, but not brown.Egg by Michael Ruhlman / Little, Brown and CompanyShake the pan back and forth while stirring the eggs with the spatula. Stirring continuously will give you a finely textured curd.After about 30 seconds of stirring, stop and let the omelet continue cooking until just the thinnest liquid film remains on top, an additional 60 seconds or so.
If it’s not perfectly shaped, use your hands to make it pretty and uniform. It’s fairly pliable at this point, so you can tuck any bits in freely, if needed. Run a little soft butter over the top so that it melts and gives the omelet a nice shine. Finish with some fleur de sel or Maldon salt, if you have it. Some chives always look nice and add a pop of color and freshness.
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