Essential omelet tips
Eggs make us happy. You can do so much with them, but there are just as many ways to ruin them. To spare you the disappointment of a rubbery egg, we’re sharing these essential tips for making the perfect omelet.
Egg opener
Chefs are genuinely adamant about this: crack an egg on a surface such as your countertop instead of on the edge of the pan or bowl. This is supposed to prevent pieces of eggshell from ending up in your food, but it does require some practice!
The mixture
Beat your eggs with a fork and, if desired, a splash of milk or water in a bowl until the egg white is completely mixed with the yolk. Don’t forget to add salt and pepper while beating.
Oil or butter?
We recommend butter or sunflower oil. Naturally, we prefer butter, because it makes everything taste better. Make sure the pan doesn’t get too hot, or the butter will burn.
The pan
The best omelet is made in a good non-stick frying pan. Make sure it isn’t too large, so your egg fills the entire pan. Heat the pan over medium heat. Put the butter in the pan, followed by any additions that need a longer cooking time, such as mushrooms and onion.
Cooking time
An egg sets at just 63 degrees, so there’s no need to cook your omelet over high heat. In fact, as soon as the omelet starts to take shape, you can turn off the heat. The residual heat will cook the egg through without burning it.
Fluffy
For the ultimate fluffy omelet, keep pushing the edges of the omelet inward until the mixture really starts to set. Then let it sit for a minute. Next, fold/roll up the omelet. The video below shows you how.
Watch and learn: it isn’t that difficult, but it’s helpful to see how it’s done. Once you’ve mastered this method, you’ll never want to do it any other way.
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