Making an omelet may not sound that difficult until you’re making an omelet. Then, it might feel like the hardest thing in the world. So, what do you really need to know when in pursuit of that gooey, eggy, cheesy envelope? Here are some steps you can try that might help.
8 steps to make an omelet
- Put butter in a skillet over high heat.
- Melt the butter. Then, lower the heat and pour in the eggs. Make sure you’re moving the pan back and forth to spread them out.
- Keep folding the eggs into the center of the pan using a silicone rubber spatula.
- Coax the eggs toward the center of the pan using a silicone spatula.
- Add the filling to the middle without overstuffing.
- Let the cheese melt, and the filling become soft for a few seconds.
- Fold the omelet into thirds, bringing each flap into the center.
- Folded side down, roll the omelet from pan to plate.
Don’t beat yourself up for one. You are not an egg, and it won’t help. Good omelet-making requires plenty of practice to perfect. It’s not usually easy to master.
However, we enlisted the help of a pro chef to walk you through an eight-step process for making great omelets, as well as the three things you might never forget when omelet-ing like a maverick.
Here’s how to make a great omelet — in photos.
1. Place butter in a skillet set over high heat
2. Once the butter has melted, lower the heat and pour in the eggs while moving the pan back and forth to spread them out
3. Using a silicone rubber spatula, keep folding the eggs into the center of the pan
4. Work the spatula around the edges of the pan, coaxing the eggs toward the center
5. Add the filling to the middle of the eggs, but don’t overstuff
6. Let the omelet sit for a few seconds while the cheese melts and softens the filling
7. Fold the omelet into thirds, bringing each side into the middle
8. Roll the omelet out of the pan onto a plate, folded side down
Alison Cayne, the founder of Haven’s Kitchen, is well aware that omelets typically aren’t walks 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 believes that there are three things you need to do to make a great omelet.
Lower the heat
One might think eggs need to be cooked on a high flame — but that may not be true, especially when it comes to making an omelet. Cooking on a lower flame can slowly create curds throughout the whisked eggs, and prevent the bottom of the omelet from browning.
Invest in a silicone spatula
A silicone spatula can be key once the curds start forming. It can be used to make sure the eggs aren’t sticking to the pan, and it’s a good tool to employ as an anchor to curl the omelet into itself.
Don’t overstuff your omelet
Sure, it’s plenty fun to add lots of ingredients into an omelet, but adding too much may cause the eggs to break. Instead, try to practice with just the eggs. Then, when you get more confident, you can add in a bit of cheese and slowly work your way up.
Well, anything you frickin’ want, for a start. It’s a good idea to cut your filling of choice very small — fine dicing and chopping all around. Not only can that help it fit and hold together, but it’s a great way to smoosh all your flavors together.
- smoked salmon, mascarpone, and chopped, fresh dill
- chorizo, feta, and avocado
- kimchi and cream cheese
- bacon bits and grated Monterey Jack cheese
- steak, brie, and cranberry
- dressed greens, diced beets, and pine nuts
We rounded up our favorite omelet recipes here. Why not give some a try?
Omelets are low key challenging, but high key versatile (and, when you do them right, they can be absolutely delicious).
Not on board with this method? No worries. You can make omelets in a bunch of ways, including in a bag, using a waffle maker, or made exceptionally fluffy.
Omelet you get on with your day now.