The Perfect Omelette

I hope that everyone enjoyed their July 4th and their long weekend! We made some hot wings (which will soon be featured on this site), cracked open some beers, and watched the fireworks from the comfort (and safety) of our roof in Queens. We have a great view of Manhattan and it was a lovely, relaxing evening. The next few weeks are going to be a bit hectic, so I’m glad that we got to enjoy the evening together!

Lately, Kramer has been on a mission to cook the world’s most perfect omelette. After much research and countless experiments, Kramer has really found the winning recipe. Forget packing your omelette full of a million different ingredients; all you need is a little bit of butter, eggs, pepper, and a pinch of chives or scallions, if you like. There is really something wonderful about enjoying the simplicity of this omelette. The eggs are light, fluffy, and moist; there’s no burnt exterior, no rubbery interior, and no heavy ingredients. This omelette was out of this world! There are a few important points that one must remember when cooking the perfect omelette, but it’s worth it to learn them, as they are as simple as can be. The whole thing doesn’t take more than a few minutes from start to finish, and you will definitely appreciate nature’s perfect food, the egg, a little bit more once you start handling them a bit more delicately. After your crack some fresh black pepper over this and sprinkle just a pinch of chopped scallions over top, you’ll wonder why you had ever eaten an omelette any other way. Once you do this a few times, I promise that you will be an omelette pro!


The Perfect Omelette
Slice your scallions thinly for topping the omelette with.

The Perfect Omelette
Whisk your eggs until the yolk and whites are completely combined.

The Perfect Omelette
When you pull the whisk up, it should pull a pure yellow ribbon up with it as such.

The Perfect Omelette
You can also add some scallions to your eggs, if you prefer (I didn’t, but Kramer did).

The Perfect Omelette
Whisk the scallions in, if you’re using them.

The Perfect Omelette
Heat your pan over medium heat, then add in the butter.

The Perfect Omelette
Allow the butter to foam lightly.

The Perfect Omelette
Pour the eggs into the pan.

The Perfect Omelette
Run your spatula lightly through the eggs when they are in the pan, not quite scrambling them but constantly moving the pan and the eggs ensuring that the bottom doesn’t get burned at all.

The Perfect Omelette
Tilt the pan around a bit to get the egg yolk that has not been cooked yet to fill up any holes left by your spatula; like I said, this is to ensure that new egg continues to come in contact with the pan and the same eggs don’t stay touching the pan, which makes them burn.

The Perfect OmeletteThe Perfect Omelette
It should look about the same, even if you’re using scallions. When the bottom of the eggs begin to firm up and it’s not easy to run the spatula gently through them, run your spatula around the outside of the eggs to lift it from the pan.

The Perfect Omelette
Fold 1/3 of the omelette over.

The Perfect Omelette
Do the same with the other 1/3 of the omelette.

The Perfect OmeletteThe Perfect Omelette
Simply hold the plate up to the pan and slide the omelette out, bottom side up on the plate.

The Perfect Omelette
Sprinkle with some scallions and some freshly cracked black pepper.

The Perfect Omelette

The Perfect Omelette
Serves: 1
 
Ingredients
  • 3 eggs
  • ½ tablespoon unsalted butter
  • 1 scallion, green part only, sliced thinly
  • cracked black pepper
Instructions
  1. In a small bowl, whisk together the 3 eggs until the whites and yolks are completely combined. When the whisk pulls up, there should be a thick ribbon of egg that pulls up with it.
  2. Heat your pan over medium heat, then add in the butter. Cook until foaming (about a minute or so), then add in the eggs. Gently run your spatula lightly through the eggs when they are in the pan, not quite scrambling them but constantly moving the pan and the eggs ensuring that the bottom doesn't get burned at all.
  3. After a minute and a half or so, when the eggs are starting to firm up and it becomes too difficult to ever so lightly run your spatula through the eggs, run your spatula around the outside of the eggs to lift the omelette from the pan. The eggs should still be just slightly runny in the middle (they will continue to cook when you flip the omelette into itself).
  4. Referencing the photos above, tilt the pan at a 45 degree angle and fold ⅓ of the omelette over into itself, then do the same on the opposite side side. If you can, flip the omelette over and allow it to seal on the other side for a few seconds. Hold a plate up to the pan and flip the omelette over and onto the plate, fold side down. Sprinkle with some scallions and cracked black pepper. Makes 1 omelette.

 

35 Responses

  1. Megan says:

    I’m a terrible omelette maker. I read this post carefully though and feel like maybe I can get it right now! I will surely give it a try soon! Thanks guys. :)

    • Sydney says:

      Megan: Absolutely! I used to be terrible at it, too, but Kramer’s shown me the proper technique and now I’m confident in my omelette-making abilities!

  2. Wei-Wei says:

    Thanks for the tutorial! I think I might want to make Omu-rice with this – it’s a Japanese concoction consisting of an omelette containing rice, typically with ketchup. I’ve also had it with demi-glace and it’s sooo good especially when the egg is soft! Great post :)

    Wei-Wei

  3. Tina says:

    Now maybe I can make my husband a good omelette ! I’m a really good cook but not when it comes to a omelette . Thank you for the step by step Kramer ! Sounds like you guys had a great 4th !

    • Sydney says:

      Tina: Kramer always makes me omelettes because he makes them well so effortlessly! I need to start doing them more so I can make them with as much ease as he does.

  4. metapundit says:

    Have you seen the Julia Child Omelet show? I really like her technique – my family calls it “30 second” omelets because that’s how long a two egg omelet takes. In the cooking stage you use high heat, just below the smoke point of butter, drop your large quantities of butter in (at least a Tablespoon) and swirl it till it starts to brown (a few seconds). Then drop your beaten eggs (she adds a tablespoon of water to thin), wait a few seconds for a skin to form and start shaking with an angled pan so that the eggs fold over themselves in the classic burrito shape. 30 seconds does it and you plate the eggs.

    I love the texture this way – no rubberiness at all – and I can do omelets for my family of 4 (given good mise en place) in two minutes. You can see Julia cooking an omelet on Youtube @ http://www.youtube.com/watch?v=LWmvfUKwBrg

  5. metapundit says:

    ps – I made your blueberry muffin recipe a few days ago – killer, absolutely killer.

  6. Karla says:

    Ha! I was going to link the Julia Child making an omelet as well!
    A good omelet is really one of the best things ever. Unfortunately, I make habit of overfilling them with random vegetables that make them lose their shape and texture. Thanks for the inspiration to keep it simple!

  7. Anthony says:

    I’m a filling with omelette guy (Denver omelettes rule. :) ), but the simplicity of this is appealing. I can see this going well with a thin ribbon of salsa roja, too. Just have to practice more, since I can rarely fold it right without breaking it.

    But even the failures are tasty. :)

  8. Sara T says:

    Wow. This looks PHENOMENAL. I know what I’m having for breakfast tomorrow!!

  9. Auntie Donna says:

    You know they say the sign of a great chef is being able to cook the perfect egg.
    Looks like their may be a new career for you here Kramer! I think it looks devine. More isn’t always better sometimes it’s just more. xxxooo

  10. Juliana says:

    Oh! The omelet sure looks perfect!

  11. Niamh says:

    I am a filled-omlette girl too, and although they taste delicious, mine usually look like roadkill. When I’m in the mood to do it properly, though, there is something very satisfying about turning out a beautiful French-style omlette!

  12. that seriously looks more impressive than a lot of restaurant omelets I’ve seen!

  13. Dana says:

    I love the Julia Child video! She’s just so quaint!

    I always end up overcooking my omlettes because they don’t seem to look done enough to me when they’re just right, I let them sit on the heat too long. I guess I’m going to have to work on perfecting my omlette skills!

  14. Lauren Gaw says:

    Sydney, I have consulted Julia Child to make omelets, but your demo is very helpful here too! Over the fourth of July I helped make omelets for friends but they ended up having burnt butter crustyness. I will nevertheless try again! What do you do when you are adding other veggies to the omelets, do you cook them separately and then add them later? or do you just stick them uncooked into the middle of the omelet? This has been a problem of mine in the past.

    • Sydney says:

      Lauren: I usually cook anything I’m going to add to the omelette first, then add it when it’s almost cooked. This is just the easiest way for me to make sure that everything tastes great!

  15. Wow, looks delicious. Something so simple as an omelette is really hard to get right—and I hate mediocre omelettes. I’ll have to try this method!

  16. Angela Mears says:

    A totally important thing to write about. So often overlooked. This is really similar to my favorite omelette… but I add Parmesan cheese and chives at the very end.

    Lovely!

  17. Justine says:

    Beautiful omelette; I made one, too, today, but mine had onion, tomato, and cheese in it. Yum!

  18. Ksenia says:

    Absolutely delicious! I didn’t add scallions but I warmed up some leftover sausage with onions, red bell pepper and some balsamic vinegar to add on top. The eggs had such a wonderful texture! Thank you!

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