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!
Slice your scallions thinly for topping the omelette with.
Whisk your eggs until the yolk and whites are completely combined.
When you pull the whisk up, it should pull a pure yellow ribbon up with it as such.
You can also add some scallions to your eggs, if you prefer (I didn’t, but Kramer did).
Whisk the scallions in, if you’re using them.
Heat your pan over medium heat, then add in the butter.
Allow the butter to foam lightly.
Pour the eggs into the pan.
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.
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.
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.
Fold 1/3 of the omelette over.
Do the same with the other 1/3 of the omelette.
Simply hold the plate up to the pan and slide the omelette out, bottom side up on the plate.
Sprinkle with some scallions and some freshly cracked black pepper.
- 3 eggs
- ½ tablespoon unsalted butter
- 1 scallion, green part only, sliced thinly
- cracked black pepper
- 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.
- 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.
- 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).
- 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.