Make a Restaurant-Perfect Omelet
With these chef tricks, yours will come out fluffy and flawless every time. Add a Bloody Mary and home may become your new favorite brunch place. REDBOOK.
Herb and Gruyère omelet
Learn the omelet-making basics with these classic fillings, then experiment with sautéed veggies, different cheeses, and meats. Got some leftovers you don't know what to do with? They'll probably taste delicious in an eggy cocoon.
Prep time: 5 minutes
Cooking time: 10 minutes
2 large eggs
Sea salt and ground black pepper
½ Tbsp unsalted butter
2 Tbsp grated Gruyère cheese
2 Tbsp chopped fresh herbs, such as parsley, basil, tarragon, and chives
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1. In a medium bowl, gently beat the eggs, ¼ tsp sea salt, and a pinch of black pepper and set aside. Now, prep the rest of your ingredients: Omelet-making is a quick activity, so get everything chopped, grated, and measured before you begin cooking.
2. Heat a small (8-inch) nonstick skillet over medium heat. After the pan has been heating for 2 to 3 minutes, add the butter. Wait for it to bubble before adding your eggs, but be careful: If your pan is too hot, it will dry out the eggs.
3. Pour the egg mixture into the center of the pan, and tilt the pan so the eggs spread around the entire surface. As they set, gently stir them with a spatula, pulling the set eggs up and allowing the liquid to spread into the pan (there should be no gaps or holes).
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4. Keep scrambling. Doing this allows the eggs to cook evenly, and it won't affect how the omelet looks on the outside. You want to cook the omelet until the bottom is set and the top is just set but still looks moist, 1 to 2 minutes.
5. Your omelet is almost cooked--now it's time to sprinkle it with your cheese, herbs, and whatever other goodies you've chosen. Aren't you glad you already prepped everything?
6. Using a rubber spatula, loosen the edges of the omelet. Slide the spatula under half of the omelet and tilt your pan, letting gravity help you fold it in half. Gently slide onto a plate.
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A few more things you need to know...
Size matters: An 8-inch nonstick skillet is the perfect size for a two-egg omelet, which works out to about 6 Tbsp of liquid.
Don't over-beat your egg mixture. It'll toughen the protein in the whites.
Less is more when it comes to fillings. Adding too much cheese or too many fillings will prevent your omelet from folding shut.
The eggs inside your omelet will continue to cook and set even after you've removed it from the heat, so it's best to cook the eggs slightly underdone. By the time you've filled, folded, and transferred your omelet to the plate, it will be fully cooked but still moist and tender.
Practice makes perfect. No one's first omelet is a masterpiece, but with a little practice your omelets will look just like they do in restaurants. And don't worry: An ugly omelet is still a tasty one.
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