Recipes > Basic Omelet Recipe
- Serves: 1
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 53,563
- Success Rating: 74% (?)
Steps
Step 1: Preparing Your Mise en Place
- 2 to 3 large, fresh eggs
- 1 tsp unsalted butter
- sea salt, to taste
- white pepper, to taste (optional)
Method
In a small bowl, blend the eggs with a fork until well combined. They should have no traces of egg white left. Season with salt and pepper. Gather the butter and set aside.
Step 2: Cooking the Filling (optional)
Method
If you plan to fill your omelet with ingredients that contain high water content, such as zucchini, peppers, or mushrooms, make sure to cook them in advance to remove the excess moisture.
Other items, such as ham or shrimp can be added cold or warmed in a pan in advance.
Step 3: Cooking the Omelet
Method
To cook the omelet, preheat a 6" to 7" -inch non-stick skillet over medium to medium-low heat.
Add the butter to the pan. Once melted, add the eggs and scramble with a heat-resistant spatula. Once the eggs begin to set a bit, shake the pan back and forth while still scrambling, so the runny egg fills in any gaps or holes on the bottom.
Once the egg has almost set, turn off the heat and evenly smooth out.
Step 4: Filling, Folding and Serving
Method
Immediately add a bit of filling, if desired (less is always more), on one third of the omelet. Let sit for about 30 seconds to set.
Using the spatula, fold the omelet over the filling, like the first fold of an envelope. Slide or jiggle the omelet to the edge of the pan. Place the open end onto the plate and flip the omelet over to finish folding the “envelope”. Serve immediately.
Chef's Notes
- by Kimberley Slobodian
- •
- January 12, 2009
Less is always more when it comes to stuffing omelettes. Overstuffed omelets will be harder to roll. Too many added ingredients will also overpower the delicate nature of the omelet.
The ingredients with which to fill an omelet are endless, so they can never get boring. Cheese, herbs, meat, seafood or vegetables can all be added to omelets.
14 Comments
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Hey,I noticed some double content in step one and three (second paragraph): - Beat the eggs with a fork until they are well blended with no streaks of egg white. Season with salt and pepper. Just helping you making this website more perfect ;) -
Thanks so very much, I have adjusted the recipe. Have a great day! -
I have a method that is basically like yours, but a little different. I "cheat" by using the broiler in my oven. I treat the egg mixture like scrambled eggs until it barely sets, then pop it under the broiler for a few seconds to set the top. I then pull it out, put the fillings on, and pop it back under the broiler long enough to heat the meat and melt the cheese. I wind up with a fluffy omelette that is perfectly smooth on the outside, and not the least runny in the middles. :) Kelly -
Thanks John, can't go wrong the Jacques Pepin can you! Also just to let you know we did an entire cooking school lesson on How to Make Omelettes (also in video). Cheers!
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It was really fun to see the techniques my mother taught me so many years ago pop up on the video. I didn't realize I knew so much about omelettes already. How about some recipes and/or suggestions for favorite fillings besides the few mentioned in the video? -
Perhaps some of your fellow students might be able to suggest a few of their favorite fillings for you. Really the possibilities are only limited to your imagination. Here at Rouxbe our Chef support is focused more on the skill and technique-related questions. I hope you understand. However, recipe cookbooks and recipe websites are so abundant and are a fantastic source of inspiration for these kind of things. Have fun experimenting and practicing making those omelets. Cheers!
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I've seen this lesson a couple of times and decided to go ahead and try it out. I blended the eggs great, which I've never been able to accomplish before. Thanks for showing me how to. When it was done I had perfect and very tasty scrambled eggs lol...what's that saying? "tomorrow is another day" Oh, and Cindy L I put pesto and a slice of pre-sliced American cheese on it. It was quite tasty. -
Had to try making an omelette the "correct" way after years of making them "my" way. After watching the instructional video, I went right to the kitchen and came to the same conclusion as Brenda H. - scrambled eggs! My pan was too large - so had to buy a smaller pan. After having the right tool for the job my omelette turned out just right, looked just like the one in the video. I added a few chopped mushrooms and green peppers and it was excellent. -
I tried this the second time and it came out much closer.I went out and got a spatula that looked like yours and it worked much better. I also lowered the heat a bit. It didnt get brown at all and it was a little gooey in the middle just like yours. Thanks!
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That's great to hear Brenda. It is a great feeling isn't it. The important thing now is to keep practicing. Keep up the good work!! Cheers.
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If you keep an omelette or scrambled eggs for the next day,is it dangerous? -
Both omelettes and scrambled are best enjoyed as soon as they are made; however, if you must keep any leftovers, just be sure to store them in the refrigerator. Cheers!
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Never thought I would like the omelette to be moist. I'm not really an egg lover. But the video "strongly suggested" to try it so I did and OMGosh! It was wonderful! Creamy and moist....Who'da thought? This old dog is learning so many new things! Thanks, I love you guys! -
Glad you liked the omelette Marsha, and good for you for trusting the process, even though you may have been a bit hesitant. Keep up the good work. Cheers!
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