The Omelet by Alton Brown
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
1 omelet
ingredients
- 3 eggs, unshelled, warmed in hot water for 5 minutes
- 0.25 ml salt
- 4.92 ml room temperature butter, plus
- 2.46 ml butter (for finishing omelet)
- 2.46 ml chopped fresh chives
directions
- Crack warm eggs into bowl, add salt, and blend with fork.
- Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan using a pastry brush.
- Pour the eggs into center of pan and stir vigorously with spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift pan and move around until the excess liquid pours off into pan.
- Using your spatula move around the edge of the egg mixture to help shape into a circle and to loosen edge. Let omelet sit in pan for 10 seconds *without* touching.
- Shake pan to loosen the omelet from the pan. Lift up the far edge of one side of the omelete and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold both edges of the omelet in so they meet in the center.
- Coat with remaining butter and sprinkle with fresh herb(s) of choice if desired. Serve immediately.
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Reviews
-
Five stars for this technique. Wow-- I had never used a hot enough pan, and didn't know that you were supposed to stir the eggs when you first poured them in. My omelets turned out beautifully. I made one with three eggs, and one with two. As per Omelet Recipe 168129, I added a bit of chicken broth to the beaten eggs, and filled the finished omelets with dollops of ricotta and some sauteed veggies. Delicious.
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A great simple omelet. I love this technique because you get a perfectly rolled omelet every time. The trick is to really shake the pan and the eggs at the beginning, as if you're making scrambled eggs, but then spreading out the mixture into an even layer after. The lightest fluffiest omelet you'll ever make!
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Very delicious! I'd forgotten how much flavour butter imparts to an omlette, having fallen into the habit of using cooking spray. I really enjoyed the chives with the eggs as well (and I did add some shredded cheddar, because who can have egg and chives without cheese?) Interesting technique, although I was a bit lost on step 5 (snapping it back towards me), so I just ignored it :oops: - it still turn out fine. Made for ZWT5, for Las Mistico Magicos Sirenas.
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RECIPE SUBMITTED BY
COOKGIRl
United States