I have found that this method makes the perfect omelet. Yes, each step really does make that big of a difference.
Warm 3 eggs in hot water for 5 minutes. Crack warm eggs into bowl, add a pinch of salt, and blend with fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot, add 1 tsp room temperature butter and brush around surface of pan. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let omelet sit in pan for 10 seconds without touching. (This is when I add the fillings, have them prepared in advance, you don't have much time to stuff!)
Shake pan to loosen from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with 1/2 tsp butter. Serve immediately.
My fillings of choice:
- sundried tomatoes
- scallions
- fresh parsley
- Italian blend cheese
4 comments:
I am a big egg fan. Breakfast, lunch and dinner. But I have never made an omelet. I guess I am a little nervous about making them. This is a great post and I think I can do it now.
And weird! I am sitting down and watching Paula Deen and she is doing omelets right now!!!
I love Alton Brown's method. That looks so good!
This does look good and I think my kids would really enjoy it. I will give it a try.
Do you know why you warm the eggs in hot water first? I am just really curious. I make omlets all the time but have never tried this I am going to make some and give it a whirl, Thanks.
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