How to Make the Perfect Omelet: A Step-by-Step Guide
In simply a few handy steps, research how to make the ideal omelet.
Want to make an omelet like a pro? It’s possible if you observe our effortless step-by-step how-to.
Step 1: Prep Your Toppings and Tools
Have all your toppings ready before you start cooking the eggs — it comes together fast! Precook meats and veggies such as mushrooms, onions and peppers, shred cheese and slice uncooked tomatoes, scallions and clean herbs. Try two to three toppings to avoid overstuffing the omelet. Also, grasp a serving plate and heatproof spatula.
Step 2: Add Water to Eggs
Crack your eggs into a bowl and add a splash of water. When cooked, the steam from the water makes the omelet light and fluffy.
Step 3: Whisk the Egg-Water Mixture
Whisk the egg mixture vigorously with a fork till the whites and yolks are absolutely blended.
Step 4: Heat Your Skillet
Heat a nonstick pan over medium-high heat. Add ample butter to coat the bottom of the pan. Use unsalted butter; that way, you can manage the quantity of salt in the omelet.
Step 5: Make Sure the Pan Is Ready
The pan is ready when the foam from the butter subsides.
Step 6: Add the Egg Mixture
Pour the egg combination into the warm pan, then let the eggs set a little alongside the edges — it will only take a few seconds.
Step 7: Gently “Scramble” the Egg Mixture
Using a spatula, pull the eggs in from all 4 aspects towards the center, permitting the liquid egg to waft beneath the set part.
Step 8: Add the Toppings
When the eggs are set on the outside but now not pretty in the center, it is time to add the toppings. Don’t worry if it’s a little soft; the eggs will proceed cooking as soon as the omelet is rolled.
Step 9: Fold the Omelet
Fold one-third of the omelet in with your spatula. The other aspect will fold over as you tilt it onto the plate.
Step 10: Flip the Omelet
Tilt the skillet to fold the final 1/3 of the omelet over, then turn the skillet a little greater so the omelet falls onto the plate folded-side down. Season to style with salt and pepper. Congratulations.
