I walked down the stairs from the test kitchen pumping my fist. “Yes!” I exclaimed, speaking to Ben behind the cash register. “I can make omelets in five minutes!”
A lady with gray in her hair was shopping in the pancake and syrup section, just to my left. She looked up and with a twinkle in her eye asked, “Will you marry me?”
This project started about a month earlier. We always seemed to have trouble consistently making good omelets. Some tore when we tired to turn them, some were scorched, and some just weren’t done right. We’re foodies. We needed to solve that problem, find a way to consistently and easily make great omelets.
We started researching methods, making a list of all the different ways that people make omelets—and there’s a bunch. Then we bought a case of eggs. I think there are eight dozen in one of those cases. And we made omelets, three egg omelets one after another. Plain omelets. We tried method after method. We didn’t care about the fillings; we were just testing techniques.
At the end of the case, we still didn’t have what we wanted. In frustration, we waited a couple weeks, did some reading, and reloaded. This time we bought a half case of eggs. And soon it worked. We were turning out consistent omelets in less than five minutes. That sent me down the stairs to declare victory to Ben.
You too can make omelets in five minutes or less. But here’s the disclaimer: You have to have the filling ingredients staged and ready to go. We grate the cheese and put it in bowls; cook the bacon or sausage and stage that; and sauté any veggies. Get the salt and pepper shaker handy. Line up as many cups as you’re going to cook omelets. Place three large eggs in each and whisk them with a fork. Now you’re ready to go.
Watch the imbedded video and study the easy steps below.
How to Make an Omelet
1. Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
2. Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s 6 out of ten. Heat the butter to just short of brown and swirl it around the pan.
3. Pour the eggs into the hot pan. Salt and pepper the eggs.
4. Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form.
5. When the eggs approach the consistency of cottage cheese with mostly solids but some liquid eggs, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
6. Place the fillings across half of the omelet. If you are right-handed, put them on the left side of the omelet. For most fillings, you will want them pre-cooked. Let the heat from the pan heat the fillings for a minute.
7. The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on an angle over the plate, and gently shake the omelet onto the plate filling side first.
8. When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
Your omelet should be golden brown and puffy with the interior set and any cheese melted. For larger omelets, use larger pans.
There you go. With just a little practice, you’ll be an omelet pro. Next week, we’ll tell you how to set up an omelet bar to feed a crowd and share some recipes.
If you don’t have an eight-inch nonstick pan, you can buy one like in the video at The Prepared Pantry. You’ll also find skillet cornbread and coffeecake recipes for your eight-inch pan.
Dennis is the founder and general manager of The Prepared Pantry in Rigby, Idaho, a full-line kitchen store and online retailer of food, baking mixes and ingredients, and kitchen tools. The Prepared Pantry sells over 250 different baking mixes.