Omelet
Updated May 29, 2024
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
- 3large eggs
- Large pinch fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 to 2teaspoons minced fresh herbs, such as parsley, tarragon, chives or a combination (optional)
- 1tablespoon unsalted butter
Nutritional analysis per serving (1 servings)
318 calories; 26 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 19 grams protein; 386 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
- Step 2
Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
- Step 3
Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
- Step 4
Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds.
- Step 5
Angle the skillet and a serving plate together, and flip omelet onto plate.
Private Notes
Comments
Kenji Lopez-Alt of Serious Eats (@thefoodlab) did his usual rigorous experiments on when to add salt to scrambled eggs and omelettes.
Salting eggs about 15 minutes before cooking had the best results: "Adding salt to the eggs well before cooking can prevent the proteins from bonding too tightly by reducing their attraction to one another, resulting in a tenderer curd and lower likelihood of unattractive weeping."
It actually does make a noticeable difference.
Watch the Jacque Pepin omlette videos on YouTube. He describes two styles; the country style uses the " pull from the edges" method and creates a firm browned omlette, the traditional style is whisked in the pan and creates a smaller, softer curd without browning. The latter is actually more tender.
Normally I worship Melissa Clark but I have to disagree about her technique here. I've lived in France and taken cooking classes there and was taught that the correct way to cook an omelet is to gently pull the edges of the cooking eggs toward the middle and tilt the uncooked to the edge. Never to whisk it in the pan which I think would make the omelet "tough". Sorry.
I followed the recipe closely and got great results, meaning my wife liked her omelette and asked me to make one for her again a few days later. A rare event. I’m not a particularly sophisticated cook, but I can offer that I added cold butter to the pans before turning on the high heat. I tend to end up with very brown butter if I wait until the pan is hot. I have a host of 9” lodge cast iron pans and the two I used were well seasoned and performed well. The herbs are a wonderful addition. I didn’t add cheese the first time and the herbs really came through. I think I’ll cheese leave out more often.
How to cook an omelet: https://daily4you.info/article/omelette?referring_source=newsreader
I'm sorry but the fact you are using a scratched teflon pan for this demonstration is laughable. The NYT Cooking section should have higher standards than that!