I don’t go for the complicated filled ones. French style omelets are what I do well. The key to a successful omelet, based from my experience, are the following:
1. Use two to three eggs. A lone egg just doesn’t make an adequate omelet.
2. Beating the eggs in a coffee mug makes a more controllable pour (and no spills).
3. A pat of butter in the frying pan is a more controllable (not to mention better-tasting) fat of choice than oil.
4. Start on medium heat (to melt the butter) and turn to low when eggs are already in pan. Temp control, friends.
5. Salt and pepper are the quintessential omelet seasonings for purists.
6. Ketchup or mayo, though optional, are great.
1. Use two to three eggs. A lone egg just doesn’t make an adequate omelet.
2. Beating the eggs in a coffee mug makes a more controllable pour (and no spills).
3. A pat of butter in the frying pan is a more controllable (not to mention better-tasting) fat of choice than oil.
4. Start on medium heat (to melt the butter) and turn to low when eggs are already in pan. Temp control, friends.
5. Salt and pepper are the quintessential omelet seasonings for purists.
6. Ketchup or mayo, though optional, are great.
And if ever require extra wisdom on the “Zen Art of Omelet-making”, I refer to this Good Eats episode:
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