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How to make a perfect omelet

Making a good omelet is simple, but ... most of the recipes on the web produce (in my opinion), an inferior result. I suspect many recipes originally came from restaurants. In a restaurant, time is money, and shortcuts are profitable. To my taste, restaurant omelets tend to be closer to scrambled eggs - and an omelet should be something different.



Crack open two eggs, dump into the mixing bowl, and give the eggs a couple of whisks. (You can mix more if you want, but no need.) Put the butter in the pan, and put the pan on the stove over medium heat (or just a bit below - you will have to experiment a bit to find the right setting on your stove). When the butter starts to brown (you will smell the change), dump the butter into the eggs in the mixing bowl, give the mixture a couple more whisks, and dump into the pan.

Watch the pan carefully! (This only takes a minute or two, and the result is worth your time.)

In about 20 seconds the bottom of the omelet will solidify, and if you jiggle the pan a bit, you should see the omelet slide freely. (This is where a good clean omelet pan makes a difference.) After a minute or so the top will look a bit less runny - this is a good time to sprinkle on a bit of shredded cheese. In about another minute the omelet is done. (Watch the omelet, not the clock.) Slide onto a plate. (With a bit of practice you can fold the omelet in half while sliding onto the plate.)

How long does all this take, exactly? Depends on your tastes. I like to let the butter brown a bit more, and use slightly higher heat to get a bit of browning on the omelet. My daughter prefers when the butter and omelet are just barely browned (slightly lower heat). Experiment a bit to find out which you prefer.

This is simple, cheap, good food - and fast.


This is easier to show than the describe. The above is simple, and the result very nice.