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There are some things in cooking that are arguably straightforward: boiling water, lighting the oven, loading the dishwasher. And there are other things that are trickier to succeed in than one might think: flipping pancakes, baking cookies, steaming rice. That’s certainly the case when it comes to making an omelet—a technique that requires plenty of practice to perfect—a dish that, though built out of a mere two ingredients, isn’t so easy to master.
Alison Cayne, founder of Haven’s Kitchen and author behind its eponymous cookbook, is well aware that omelets are hardly a walk in the park. The entrepreneur had long been making browned, unkempt omelets—ones that certainly tasted good, but perhaps looked a little funky—before she mastered the technique.
“No one needs to make a beautiful omelet,” she admits. “But there is satisfaction in making it right.”
Ali maintains that there are only three things you need to do to guarantee a perfect omelet.
One might think eggs need to be cooked on a high flame—but that’s not true, especially when it comes to making an omelet. Cooking on a lower flame will slowly create curds throughout the whisked eggs, and it’ll prevent the bottom of the omelet from browning.
Invest in a Silicone Spatula
A silicone spatula is key once the curds start forming. It can be used to make sure the egg isn’t sticking to the pan, and it’s a good tool to employ as an anchor to curl the omelet into itself.
Sure, it’s plenty fun to add lots of ingredients into an omelet, but adding too much may cause the eggs to break. Instead, practice with just the eggs; then, when you get more confident, add in a bit of cheese and slowly work your way up.
With those three tips in mind, below is a step-by-step guide to making an omelet at home, pulled from the “Haven’s Kitchen” cookbook. It does take a bit of time and practice to nail it, but even if the eggs break and turn into a scramble, that’s fine too—it’ll still absolutely taste good.
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.
- Place butter in a skillet set over high heat.
- Once the butter has melted, lower the heat and pour in the eggs while moving the pan back and forth to spread them out.
- Using a silicone rubber spatula, keep folding the eggs into the center of the pan.
- Work the spatula around the edges of the pan, coaxing the eggs toward the center.
- Add the filling to the middle of the eggs. Don’t overstuff.
- Let the omelet sit for a few seconds while the cheese melts and softens the filling.
- Fold the omelet into thirds, bringing each side into the middle.
- Roll the omelet out of the pan onto a plate, folded side down.