Best Perfect Omelet Recipes

PERFECT OMELET

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

PERFECT CHEESE OMELET

Steps:

• In a small bowl, whisk together eggs, salt, and pepper until frothy.
• Heat an 8-inch nonstick skillet over medium until your hand feels warm when held about 2 inches above the surface. Add oil or butter, and swirl to coat the bottom of skillet evenly.
• Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes. Sprinkle cheese and scallion over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easier to remove from pan). Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).

THE PERFECT OMELET

Steps:

• Heat a small omelet pan over medium heat for 5 minutes.
• Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).
• Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.
• Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.
• Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.
• As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.
• When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)
• Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.
• Enjoy!

PERFECT CHEESE OMELET

Steps:

• Beat eggs and salt and pepper with fork in small bowl until thoroughly combined.
• Heat butter in 10-inch nonstick skillet over medium-high heat when foaming subsides and butter just begins to color, pour in eggs. Cook until edges begin to set, 2-3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 20 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set, but still moist on surface, about 20-25 seconds. Sprinkle cheese and filling, if using, down center of omelet, perpendicular.
• Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.
• Run spatula between outer edge of omelet and pan to loosen, jerk pan sharply toward you a few times to slide omelet up far side of pan,. Jerk pan again so that 2 inches of unfolded edge folds over itself, or use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted butter, and serve,.

PERFECT FRENCH OMELET (COOK'S ILLUSTRATED)

Steps:

• Cut 1 tablespoon butter in half again. Cube remaining tablespoon butter into small dice, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, place oil in 8-inch nonstick skillet and heat over low heat 10 minutes.
• Crack 2 eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add 1/8 teaspoon salt and pinch of pepper. Break yolks with fork, then beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter cubes.
• When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add ½ tablespoon reserved butter piece to skillet and heat until foaming subsides, 45 to 90 seconds. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Following photos above, use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using rubber spatula. Sprinkle omelet with 1 tablespoon cheese and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit 1 minute for runnier omelet and 2 minutes for firmer omelet.
• Heat skillet over low heat 20 seconds, uncover, and, using rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat 2 minutes before repeating instructions for second omelet starting with step 2. Serve.

BONNIE'S PERFECT 40 SECOND MINI OMELET

Steps:

• 1. You will need two stoneware monkey dishes to make an egg cooker.
• 2. Start with butter.
• 3. Butter the inside of one monkey dish with the back of a teaspoon.
• 4. Crack an egg inside the dish and beat it with the spoon.
• 5. Stir in the Tillamook cheese.
• 6. Invert the lid over the dish, and you now have your own mini pressure cooker!.
• 7. Microwave on one minute. It will only take a few seconds to build the steam. This is important! Listen for the rattle and then immediately stop the microwave. Your egg is done. It will be soft and tender. Perfect! Further cooking after you hear the rattle will result in a tough egg. Note: Always set the microwave time for 1 minute because the time can vary within a few seconds; and the egg will get done when it rattles. It takes 40 seconds for the egg to rattle in my microwave. It may vary a couple seconds either way in yours.
• 8. The dishes are hot. Remove with care.
• 9. Now your mini omelet is ready to eat. Eat it as is, or you can make a sandwich and add bacon, ham or hash browns to it.

THE PERFECT OMELET

Steps:

• Whisk together eggs, salt, pepper and water. Add herbs now if you desire. On medium-high heat add 1 teaspoon of oil and 1 teaspoon of butter to a frying pan. Stir it around with a brush and as the foam subsides add egg. Swivel all over the bottom of pan and as the egg sets spread over the bottom of the pan. Sprinkle the cheese and what ever else you want over omelet. Press gently into the omelet until cheese melts Fold 1/3 of the omelet over and let it cook for a few more seconds, slip 1/3 of the omelet onto a plate and fold the other 1/3 over. Serve and enjoy.