Frnch omelette
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How to Make the Perfect Omelet Every Time

This isn’t the overcooked omelet that you order at the diner on the corner
Frnch omelette
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If you’ve ever had a really bad omelet, then you know the value of a perfectly cooked one. While you can order one in every diner from here to Siberia, what arrives at the table is rarely a perfect omelet — glossy like a yellow, lacquered table. Since this is an omelet 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 omelet-making skills by following the simple steps outlined below that will have you cooking omelets like a pro.

Tools

Tools

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A nonstick pan is an essential piece of the puzzle when making an omelet. Besides the pan, you will need a medium-sized bowl, a wooden spoon, a fork and a stove top or hot plate.

Be sure to have a plate close by to display your masterpiece when it’s finished so it doesn’t sit in the pan and become overcooked.

Ingredients

Ingredients
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Since there is little more to an omelet than eggs, using the freshest eggs possible will keep the texture of your omelet at its best. The membrane begins to break down in older eggs, making the white more fluid and providing less body.

Additionally, you will need plenty of butter — at least three pats per omelet — a splash of water or milk, and your filling. We love a peppery, creamy Boursin cheese, but feel free to add your favorite seasonal vegetables.

Add water or milk

Add water or milk
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Once you have cracked your eggs into a medium mixing bowl, add a splash of milk or water. The steam released from the water or milk during the cooking process will prevent your eggs from browning or becoming overcooked.

Whisk the eggs

Whisk the eggs
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A fork is preferable to a whisk, because your goal here is simply to incorporate the whites with the yolks, not to add additional air. You will know your eggs are ready when you pull the fork up and a homogenous stream of egg runs off without any white streaks.

Heat your skillet

Heat your skillet
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Place your skillet on the burner and turn to medium or medium-low. Add a generous pat of butter. You shouldn’t hear a sizzle. Wait for the butter to melt.

Test for a hot skillet

Test for a hot skillet
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You will know your skillet is ready when you see the first small bubbles forming in the butter. If your butter is loudly sizzling and browning, you will need to turn the heat lower and start over.

Add your egg mixture

Add your egg mixture
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Once you see the first small bubbles appear, add your egg mixture. Again, there shouldn’t be a sizzle. If you hear a sizzle, don’t panic, just turn down the heat.

Season the eggs

Season the eggs
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You can season your eggs in the pan to your liking with salt and pepper. Be sure to season your eggs well at this point, before you start stirring the eggs, for an evenly seasoned omelet. If you don’t want your omelet visibly speckled with pepper you can use white pepper, but remember that white pepper is hotter than black pepper.

Stir the eggs

Stir the eggs
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The next three steps are the most important, and are done simultaneously. Now that you have added your seasoning, begin to gently stir or scramble the omelet with a wooden spoon. This will keep the omelet from sticking to the bottom of the pan.

Shake the pan

Shake the pan
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While you are stirring the omelet, shake the pan in a circular motion to aid with the stirring. This will also help to keep the omelet moving so it doesn’t stick to the pan and ensure that it cooks evenly.

Scrape down the sides

Scrape down the sides
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Finally, all of that scrambling and shaking is sure to splash egg mixture up the sides of the pan, so as you notice it, scrape the sides of the pan to keep the edges from overcooking. The key here is an evenly cooked omelet. This whole process also slows the cooking down, so don’t be surprised if your omelet takes longer to cook than you expected.

Rest the omelet

Rest the omelet
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Once you are satisfied with your omelet’s doneness, remove the pan from the heat and allow the omelet to rest in the pan for about a minute. This will finish cooking the bottom of the omelet.

Add the filling

Add the filling
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While your omelet is resting, go ahead and add your filling of cheese, bacon, ham or seasonal vegetables. You don’t want to overfill the omelet or it will be difficult to roll.

Roll your omelet

Roll your omelet
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Hold the skillet in one hand. Tilt the skillet away from you slightly. Then, using a wooden spoon, gently roll the omelet. You can add a pat of butter as you roll to help loosen the omelet from the pan.

Flip your omelet

Flip your omelet
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Once the omelet is rolled, you will need to transfer it to your serving plate. To do this, simply tip the pan in one fluid motion over the plate. You can adjust the omelet once on the plate so that the seam is on the bottom.

Garnish

Garnish
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To garnish the omelet, rub with the final pat of butter to give it a shiny look. Then sprinkle with freshly chopped herbs, like chives, parsley or chervil. Serve! Enjoy your classic French omelet and relish knowing one of the 50 ways to cook an egg!

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Ree Drummond and 16 Other Celebrity Chefs on the Perfect Scrambled Eggs

How to Cook Steak Perfectly on the Stove Every Time

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To garnish the omelette, rub with the final pat of butter to give it a shiny look. Then, sprinkle with freshly chopped herbs, like chives, parsley, or chervil. Serve!