Become a professional omelet chef with these simple tips
You’ve got your eggs, your veggies, your leftover ground sausage, everything you need to create the perfect omelet. But even if you have your favorite ingredients all ready to go, your omelet could still be better. Use these fantastic omelet tips to make your next egg creation five-star restaurant level good.
Pick the perfect pan
Chances are, your omelet skillet is the one that is on top of the clean pile. But if you want your omelet to be perfect, be a little more choosy when picking the pan. Your omelet pan should be big enough to give your omelet room to grow, but you don’t want it to be so big that your omelet turns paper-thin. About seven-to-eight inches should be the perfect size for the ultimate in omelet deliciousness.
Split it up
Omelets are known for their speed: it’s easy to throw together some fillings, whip up some eggs, and make a fail-safe dish that is sure to please everyone. But to make the very best of the omelets, give your prep some more time. Instead of cracking all the eggs in one bowl and whisking them up, separate the eggs first. Whisk the whites with a dash of salt until they form stiff peaks and then carefully fold them into the yolks before you put them in the pan. Your eggs will be even tastier, promise.
And while you’re planning your product, give yourself enough time to sautee your veggie fillings before you throw them in the egg. Nothing spoils an otherwise fantastic omelet like a raw bite of mushroom or overly crunchy onion. Save yourself the pain of an undone vegetable by cooking them a little bit first.
Be finicky about your fillings
While we’re talking about fillings, make sure yours aren’t disturbing the sanctity of your omelet by being old. Both the fillings and the eggs should be fresh when you’re making an omelet: when you try an omelet with fresh ingredients next to an older version, you’ll never want to use those weeks-old eggs again. If you’re not sure about egg age, check the yolks. Fresh yolks will be yellow-orange and bright as opposed to the dull watery yellow of eggs that should maybe be tossed instead of eaten.
And although an omelet can be the perfect way to get more veggies and cheeses in your life, be wary about overfilling. Experts say that two or three fillings should be the max to make the perfect omelet: try 1/3 cup of each filling in the 3-filling variety and 1/2 cup of each in the 2-filling option.
Cook fast, but not too fast
Don’t throw all the omelet stuff in the pan until it’s good and hot, but don’t wait around until the cows come home to take your omelet out of the pan. Start heating the pan before you put in any butter, but once your omelet egg is in the pan, it’s time to move. Use this simple trick to get your omelet cooked through without letting it get crusty and bitter: tilt the pan slightly and use a spatula to raise one edge of the egg. The raw egg on the top will run down onto the hot pan, making the cooking process faster and giving your final product fluffy, lovely egg layers.
Speaking of egg layers, there is no need to cook your omelet until every little piece of the egg is completely cooked through. It might sound like heresy, but the fully cooked outer layers will keep cooking the slightly runny interior even after the omelet is off of the pan.
Omelets are the perfect choice for breakfast, lunch, or dinner, and with these tips, you’ll be amazing your family and friends with the perfect omelets in no time. Get ready, because it’s almost time to eat.