How to Make the Perfect Omelette Every Time

This isn’t the overcooked omelette that you order at the diner on the corner
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How to Make the Perfect Omelette Every Time

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The perfect omelette is colorless on the outside with a glossy, buttery sheen.

If you’ve ever had a really bad omelette, then you know the value of a perfectly cooked one.

Click here for the How to Make the Perfect Omelette Every Time slideshow.

While you can order one in every diner from here to Siberia, what arrives at the table is rarely a perfect omelette — glossy like a yellow, lacquered table.

The French set the gold standard for omelettes. Legend has it that Napoléon and his army were traveling across France when they stopped in Bessières, a small town in Southern France near Toulouse. An innkeeper there served Napoléon an omelette so exquisite that he had everyone in the town round up all the eggs for a giant omelette for his army. The tale lives on with the annual making of a giant omelette known as the brotherhood of the Bessières' giant Easter omelette.

Our perfect omelette is a little smaller in scale, requiring only two or three eggs, but the technique and result are essentially the same — a glossy, colorless omelette.

Since this is an omelette lesson in the French-style, go ahead and pull out the butter along with the eggs for this cooking lesson. Master this essential technique and impress your brunch guests with your superior omelette-making skills by following the simple steps outlined below that will have you cooking omelettes like a pro.

Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.

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