Pretty Delicious Omelets Made Easy-

[DTro]

I like a good omelet. For years, I have made them the simple American way. Cook the eggs until done, drop on the filling, fold it in half, and let the cheese melt. Nothing is wrong with that, but mine were overcooked, and I didn't know better. In the past couple of years, my egg adventures have taken me to the deepest corners of the internet, searching for the perfect egg recipes. First, it was a Thai fried egg, then the perfect soft-boiled egg for ramen, and so on. I came across many different ways people scramble, fry, bake, boil, steam, and poach eggs, and I started trying them. Then, I started watching videos on making omelets and trying different techniques. I tried Jaques Pépin process and failed miserably. Chef Jean-Peirre has a great process, and for a while, I used it. However, it is slow if you're making more than one. Then, I found this video on America's Test Kitchen. It combines the best of each and comes together quickly. It takes a couple of tries to get the timing right, but once you do, you have a fluffy, creamy, not runny, melt-in-your-mouth omelet.

https://www.youtube.com/watch?v=CBlTBg7tq9k

Let me know if it works for you.

[Richard Chrz]

Awesome, can’t wait to dig in, I get such varied results when making a French omelette

Thank you for sharing.

[Richard Chrz]

DTro what size pan do you use? it looks to be an eleven-inch pan, maybe 10 in that video.

[DTro]

Richard Chrz 3 eggs, 8.5 inch pan. 8 inch would work too.

[Richard Chrz]

i would have never guessed a 8 -8.5 for a 3 egg, but now I need to try. Thank you

[Donw]

Thank you!

[Mosca]

Nice vid! I’ve got the Pepìn method down, but for simplicity’s sake I get halfway through, then put the pan under the broiler to finish. It’s just a quicker way of covering the skillet as seen in the video, I think.

[Johnny Booth]

Thanks. I’m the oddball with eggs. I like mine a little more done. I stir for a bit; but instead of folding I flip it 1st. Then get it off the heat, fill it, fold it.
We like sweet and hot peppers with onions that are barely steamed. Cheese melted enough to hold it together.
By the time it’s cooled enough to eat, the filling is done enough for us. 🙂

[hoovarmin]

Well, given the photos of your omelets posted as of late, I'm sinking all my capital in your recommendation.

[Jerod Broussard]

That's easy for you, you can counsel yourself if it hits below rock bottom.

[Mark V]

I will go against the grain on this. I have liked the omelets best that I messed up on and browned. Usually making coffee at the same time right out of bed and let the pan get too hot. I haven't done that intentionally, but I think I will now. I am not in a competition, just for what I like. Kind of like crispy edge fried eggs. That browning adds a lot of flavor, as you know. Great with the right fillings.

[Mosca]

It’s just a difference, neither is better than the other. Sometimes I make them browned, too. They are delicious. And with a griddle, you can make a diner omelet, where the eggs spread out really thin, and you roll them up like a rug!

[hoovarmin]

Here's a dumb question, but would you mind sharing your technique for the mushrooms? They look really delicious.

[DTro]

The shrooms were sliced and sautéed in evoo over medium heat before cooking the eggs About 1/3 into the cook time, they got seasoned with salt, pepper, and garlic powder. Once they gave up their water and before they got too brown, I gave them another drizzle of oil.

[DavidNorcross]

Awesome. Thank you!

[STEbbq]

Great find. We rarely make omelets and I am not sure why to be honest. Next time I will do my best to follow this one!

[Finster]

The only thing I do similarly is beat the eggs with a fork, although I actually beat them even longer than she does. I may give this a try next time. Although, after 40+ years of folding omelets out of the side of the pan, I doubt I’ll try that awkward underhand thing she does

[Santamarina]

Looks a little wonky to me…maybe I missed something, but seems like making scrambled eggs, then holding it together with cheese at the end.

After years of flipping omelets - and ending up with a lot of scrambled eggs - about a decade ago I stopped flipping. Add well mixed eggs to a hot pan with melted butter. Let it set. Loosen the edges so it slides around the pan. Add any additions - cheese, veggies, bacon, spaghetti, etc - then fold in half as it slides out of the pan.

[Spinaker]

Awesome! I always find stuff like this interesting. The simple egg, so many people overlook just how amazing it really is. Few take the time to learn how to cook it “properly”…..as good as it can be.

when I first made a Sous vide egg, I was blown away. I am looking forward to trying this. Thanks for posting this.

[Bkhuna]

That is a beautiful omelet. I do a very similar thing as the video but I never though about pre-melting cheese. My favorite omelet is one I make at dinner when I want something fast, using feta cheese and left asparagus. I also add my eggs and salt to a mason jar and shake the bejebus out of them and let them stand for 15 minutes before cooking. It's a technique that I learned from reading Kenji's book.

[tamidw]

Thanks a lot! Will have to give this a go sometime soon.