The One About Omeletts

Growing up I didn’t eat a bunch of eggs. I liked them scrambled with plenty of salt and pepper but that was on rare occasions. I would place a bite of the eggs on top of buttered toast and eat them that way.

I still do to this day.

I never heard of eating eggs with ketchup until I started dating Scott.  I found it revolting.

I still do to this day.

Scrambled or fried was how eggs were presented at my house and then Scott came along and started talking omelette nonsense.

This was new territory for me.  Sure I knew what an omelette was, I just didn’t have much experience with making them.  He liked them so I figured it was time to learn how to make an omelette.

And I failed miserably.

Thank goodness Scott could care less if the dish is pretty because those first omelettes? Looked like something exploded and I put it on a plate to serve up for breakfast.

Oh omelettes are tricksy beasts.

You have to use enough eggs that they can be folded and support toppings.  You can’t use too many or else the omelette won’t fold properly.  You can’t use too few or else the omelette will tear in the middle.

You have to figure out how to cook it so that the bottom doesn’t burn and the top part doesn’t stay raw and runny.

It took me a long time to get a technique down.  A long time and I’m still working on getting it perfected.

I would swear everytime I was making an omelette.

I still do to this day.

I’ve learned a few tricks.

3 eggs is the perfect amount for an omelette.

When using peppers, mushrooms, and onions as a topping, it’s best to precook them a bit before hand. Otherwise they will make your omelette watery.

Low and slow is the name of the game when cooking an omelette.

Rotate the skillet letting the eggs coat the sides. Let them cook and then scooch them down a bit.  Rinse, repeat until there’s no more egg to coat the sides.

A tri-fold is the golden ticket but a bi-fold works just as well and can even be pretty.

How do you omelette?

5 thoughts on “The One About Omeletts

  1. MJM says:

    I prefer higher temperatures and using a lid on the pan to cook the top of the egg and warm in innards. Primarily because if you’re using olive oil in your pan, you will end up with a crispy omelet. And everything is better when it’s crispy.

  2. My husband’s the omelet guy in our house, because I always tear them when trying to fold/plate. ALWAYS. We do the same as you though – 3 eggs, precook fillings, low temp, swirl the raw egg to the outside.

  3. One thing I do is lift the edges and tilt the pan so that the uncooked egg runs underneath before flipping the whole thing so there’s some crispy goodness inside and out. I also find the adding maybe a Tablespoon of water to the eggs before whisking them gives them a fluffy texture without the added fat and calories from milk or cream.

    • Mike, I like the idea of adding in some water, I might try that. I don’t flip mine but I do let some of the egg go to the bottom to help everything cook evenly. Or as evenly as I can get it.

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