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The Omelet Technique
By Julee Rosso and Sheila Lukins
Published 1982
- Set the pan on the burner. Have at hand a tablespoon of softened butter, a fork, the prepared eggs, and the plate you plan to serve the omelet on.
- Turn the heat under the skillet to medium-high and drop in the butter. It’s worth noting that from here on out it will probably take you longer to read the rest of this recipe than to make the omelet. The butter will melt, begin to foam, and then the foam will subside. The pan is ready for the eggs.
- Pour the eggs in all at once, take the skillet handle with one hand and the fork with the other, and begin gently stirring the eggs with the flat of the fork as if you were scrambling them. Raise and lower the skillet from the burner to control the heat.
- As the bottom of the omelet begins to set, lift it with the fork to allow the uncooked egg to run underneath. When the eggs are almost done to your liking, return the skillet to the burner, shut off the heat, and arrange any filling you like across the center of the omelet at a right angle to the handle of the pan.
Now grip the skillet handle with your palm upward, raise the handle, and bring the far edge of the skillet over the edge of the serving plate. With the fork, start rolling the upper edge of the omelet at the same time you bring the handle of the skillet farther over the plate. You have just tipped and rolled the omelet out of the pan at the same time.
Wet omelet fillings and sauces are better added after the omelet has been rolled. Cut a short, deep slit in the top of the omelet, spread it open slightly, and spoon in the filling or sauce; pour some over the top of the omelet.
- Don’t worry if the omelet is untidy—it will still taste good and you’ll gain control as you practice. One professional chef’s trick we like is to place a paper towel over the rolled omelet and use the palms of both hands gently to shape the omelet into the classic oval. This also blots up excess butter. Garnish the omelet and serve immediately.
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