This tutorial on How to Make an Omelet will come in handy during weekend brunch. Follow the step-by-step photos for the perfect omelet.
With Mother's Day just more than a week away, you need to know how to make an omelet! You might be planning to celebrate the day with a family brunch and there is nothing easier than an omelet bar. Give your guests a choice of multiple fillings (see suggestions below) while you act as short-order cook. An omelet can be made in less than a minute, as I learned firsthand from one of the best. That would be Howard Helmer, World's Fastest Omelet Maker. Howard, a man with a zest for life (and eggs), is in the Guinness Book of World Records for making 427 omelets in 30 minutes. Seriously.
The trick to the method is using a nonstick skillet set over medium-high heat. Do not add the butter or oil until the pan is piping hot. As soon as the egg hits the pan, it should start bubbling and this is when you leap into action. Make sure to have everything - spatula, fillings and a plate - at the ready because that omelet will be done in a flash.
How to make an omelet:
In a bowl, whisk together 2 eggs and 2 tablespoons water. This is enough for one omelet. If you are making multiple omelets, whisk all of the eggs and water together in one bowl and use a 4 ounce (standard) ladle to portion out enough of the egg mixture for each omelet.
Heat a 10-inch nonstick skillet over medium-high heat. You want the pan to be very hot before adding the egg. Add small pat of butter or just enough olive oil to coat the bottom of the pan.
Add egg mixture to pan and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked.
When the egg is mostly cooked, but still slightly liquid on top, add the fillings to the left side of the omelet. (If you are left-handed and will be flipping the omelet in the opposite direction, add the fillings to the right side of the omelet.)
Slide the spatula under the right side of the omelet (left side if you are left-handed) and fold the egg over the fillings. Slide the omelet onto a plate and serve immediately. Repeat with remaining egg mixture.
That's it! Now you know how to make an omelet. The perfect omelet!
I tried this for breakfast this morning and loved it! I don't know why, but I've always had the thought that the more eggs the better. Your omelet is my new recipe for sure!
thepickyeater | a spoonful of yumm
i made this & i love it. usually i mix the veggies in with the egg batter and then pour it on the pan & flip it over. tday i poured only batter and then added veggies and cheese on one half n flipped the other half over. had it with good old ketchup 😀 tasted great !
am not a fan of eggs, but after this post! i really wanna have an omelet 🙂
Becky at VintageMixer
loving your "how to" posts!
Gorgeous omelet and such a great idea before Mother's Day!!
Alison @ Ingredients, Inc.
We love making omelets! Love this post!
Dara (Cookin' Canuck)
Yes, I love that video, too. Her technique is, of course, flawless and I have made omelets that way many times. The only downside, however, is that it doesn't lend itself to fillings because of the way the omelet comes together.
Lana @ Never Enough Thyme
We love omelets here. They're our go-to breakfast for weekends. So quick to make and you can add whatever fillings you like! I especially like a shot of Tabasco mixed in with my eggs and a creamy goat cheese and ham filling. Yum.
Dara (Cookin' Canuck)
Now that sounds like a wonderful omelet, Lana.