If you’ve ever had a really bad omelette, 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 omelette — glossy like a yellow, lacquered table. 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.
A non-stick pan is an essential piece of the puzzle when making an omelette. Besides the pan, you will need a medium-sized bowl, wooden spoon, fork, and a stove top or hot plate.
When your omelette is finished, be sure to have a plate close by to plate your omelette, so it doesn’t sit in the pan and become overcooked.
Since there is little more to an omelette than eggs, using the freshest eggs possible will keep the texture of your omelette at its best. The membrane begins to break down in older eggs making the white more fluid and have less body.
Additionally, you will need plenty of butter — at least three pats per omelette — 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.
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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 sizzling and browning, you will need to start over, and turn the heat lower.
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.
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 omelette. If you don’t want your omelette visibly speckled with pepper you can use white pepper, but remember that white pepper is hotter than black pepper.
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 omelette. This whole process also slows the cooking down, so don’t be surprised if your omelette takes longer to cook than you expected.