How to Make an Omelet
By Diane Watkins
Eggs are wonderfully nutritious foods. Now that doctors have decided its ok to eat them again, its time to revive the omelet.
You will need a heavy skillet with curved sides. A thin pan will not properly hold the heat and will tend to burn the omelet. An 6 inch skillet is a good size for a 2 egg omelet, an 8 inch skillet for 3 or 4 eggs. You will find that it will work best if you use your omelet skillet only for omelets.
If possible, clean the skillet by wiping it with a cloth. This will allow a thin layer of grease to remain on the skillet and season it to prevent sticking next time the skillet is used. Whenever possible avoid using detergents, they should not be necessary.
If the filling from your omelet should melt onto the skillet and stick, clean this with a sprinkle of salt and wipe with a paper towel.
Heat the skillet slowly so that the heat is evenly distributed. A heavy skillet will aid in heat distribution as well and retain the heat. Place the skillet onto a medium –medium low heat and allow to heat for 5 – 10 minutes until the skillet is hot enough to sizzle butter without browning it.
Making a Basic Omelet
Choose good quality, fresh eggs. The omelet will only be as good as your eggs. Break the eggs into a bowl, being careful to avoid getting any shell into the eggs. Beat the eggs with a fork just enough to combine the whites and yolks. Do not use a beater.
2 or 3 eggs
¼ teaspoon salt
1 teaspoon water
1 teaspoon butter
desired filling ingredients
- Heat the pan slowly over medium heat for 5-10 minutes. Test the pan by dropping ½ teaspoon butter into the pan. If the butter sizzles immediately without browning, then the pan is ready. If the butter blackens, the pan is too hot. Remove the pan from the heat for a minute and wipe the burned butter out of the pan with a paper towel.
- When the pan is hot, stir the water, eggs, and salt together just enough to break the eggs and mix the whites and yolks.
- Place a teaspoon of butter into the pan. Hold the with your left hand and pour the eggs into the pan. (Reverse if you are left handed.) Continue to stir the eggs in the pan with your right hand, while tilting the pan with your left. This allows all of the moisture to run to the sides. You want to gently lift and push the eggs on the sides and allow the eggs to run under the set eggs, but don’t break up the eggs. Within a few seconds the eggs will be set and shiny. Stop stirring!
- Place your desired filling into the center of the omlet. Cook for minute. Flip half the omlet over onto the other half and slide the omelet onto a warm plate. If you cannot achieve flipping half the omlet, you can fold the omelet into thirds.
- The eggs should be eaten immediately while still moist and soft. If you need to hold the omelet while the rest of the family’s are cooked, place them onto a large heated ovenproof platter and put into a heated 250 degree oven. If you like your omelets dryer, place under the broiler for 30 seconds.
For a Fluffy Omelet
Separate 3 or 4 eggs. Beat the yolks with a tablespoon of milk and add ½ teaspoon of salt. Beat the whites until stiff, but not dry. Fold the whites into the yolks. Start the omelet in a hot buttered skillet, but finish it in a preheated oven at 400 degrees for 5-7 minutes. Serve immediately
Variations and Filling Ingredients
Chop 1 tablespoon each of fresh chives, parsley and chervil finely. Stir herbs into the eggs before cooking. Or use ½ teaspoon each of the dried variety, but add spark to the flavor by adding 2 tablespoons chopped fresh spinach leaves.
Cheese: Sprinkle 2 Tablespoons desired cheese into the center in step 4.
Ham: Add ¼ cup finely chopped ham with or without the cheese.
Country Omelet: Fill with finely chopped onion, green pepper, celery, and tomato with 2 tablespoons of meat (ham, salami, or sausage)
Just about anything you can imagine can be put into an omelet. Don’t add too much filling, put some on top if you want more. Enjoy!