Prep 5 mins
Cook 5 mins
Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.
- 3 large free-range organic eggs, brought to room temperature
- 29.58 ml organic milk (a splash) or 29.58 ml organic half-and-half (a splash)
- 14.79 ml european butter (I like Italian from Parma myself)
- 0.25 ml unrefined sea salt
- 0.25 ml fresh ground black pepper
- 59.14 ml freshly grated sharp cheddar cheese (a handful)
- 1 half-moon slice colby cheese with jalapenos or 1 slice monterey jack pepper cheese
- chopped fresh chervil, chives (optional) or parsley (optional)
- 59.14 ml chopped pre-cooked meats and raw vegetables, brought to room temperature (other favorite ingredients) (optional)
- paprika (as desired) or hot sauce (as desired)
- Let the rooms come to room temperature. This is important to achieve the consistency of an egg crepe. Add a splash of milk or cream.
- When they have warmed, whisk briskly with a grinder handle motion (a cook whips air into the eggs to give them fluffiness- no magic powder or secret spell).
- Place butter into a large, nonstick skillet, over med-high heat. Heat until butter melts, using your egg turner to spread the butter over the pan.
- Add the eggs, and season with sea salt and black pepper. If using herbs, add them now.
- As the eggs start to cook, they will start to cling to the pan. As they do this, pick up the pan and swirl them around to help them evenly set. Use your egg turner to sort of bump down the edges of the omelet on the pan sides, where the eggs stick to the pan.
- Swirl the eggs until they are almost set/dry, with no runny areas of egg white, then sprinkle with cheeses. If adding other ingredients, add them now.
- Fold over one third of omelet onto center, top with other side. Allow ingredients to get hot inside, then turn out onto a warm plate, then flip over seam side down.
- If you prefer, just fold the omelet in half and turn out onto plate, in a half moon shape.
- Your omelet, if cooked right, should not have runny egg white inside, and the exterior should be a light golden brown, not just ordinary egg-yellow.
- Sprinkle with paprika or a douse of Tabasco sauce, if you like. If you use ketchup, don't tell me about it. *laughs*.
I have always had a great deal of difficulty making omelettes, and this recipe just solved my life-long problem! I followed the technique exactly as posted, and the result was a beautiful, intact omelette for dinner. I used a Colby Jack cheese, some imported ham, chives, and some mushrooms, finishing it off with both paprika and sriracha (which I may have gone a little overboard with). I didn't try to push my luck, though, and opted to fold the omelette in half. Thanks for sharing this foolproof recipe! Made for Fall PAC 2012.