Omelet

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This was a super easy technique to follow. I also had to cook mine more than 10 seconds - probably more like 30 seconds. I added pre-cooked onions, bell peppers, and asparagus along with shredded cheddar cheese and garlic salt. This was definitely a great base recipe for making the perfect omelet!

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Perfect recipe IF you use quality ingredients, tools, regulate your heat, and practice the necessary skills. Mess up on any one of these, and you'll break a few more eggs before you concoct a perfect omelete.

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Such a simple, easy-to-follow recipe. I looked up the episode online and watched the part where he actually makes the omelet a few times to bone up on my technique. I added shredded cheese and cooked mushrooms as he instructed in the Omelet for a Crowd recipe from the same episode (using a bit more cheese than he did...I like mine super cheesy and it turned out DELICIOUS. I've always been scared to attempt an omelet...thanks AB for changing that!!

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Very good, Alton. This is simple and very good. I use freshly grated gruyere or cheddar cheese as well, and I put the cheese and most of the chives into the omelet shortly before plating (just as Alton showed on the show. I cook the eggs a little longer (an extra 10-15 seconds or so than Alton recommends. Excellent.

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The spatula is made by zyliss. Thank you A.B. For the omlet techniques. they turned out great except I dident follow your advice and get the cheap pan. I should of! My omlet had a fantastic flavor and texture, except it did over brown a little. I will have to break down and buy another pan :-.

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I've tired to make a good omelet for at least 30 years. Yesterday, I watched this episode.

I let the eggs warm up before cracking, used the cooking techniques Alton demonstrated and there it was . . . .. the best omelet I've ever made.

It looked yummy and was very tasty. The best part. Alton broke it down into an understandable and fairly simple process. I'm sold!

Thanks,

Barbara

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I've always been an omelet nut and have been good at it for a while, but I use a fork to whip, and a wooden spatula to prepare. I'm really curious about those spatulas that AB recommended. Does anyone know what they were and who makes them? Thanks.

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I bought the pan as described, the spatula and the next morning made the perfect omlet.
Way to go Alton !
Bill

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Of course, I did record the show and watch it twice - AND take notes - but still great for the culinarily challenged (such as myself. Alton's instructions enabled me to make two imminently edible omlettes for lunch today and I am all fired up to make even better ones next time! Thanks, Alton! (And the cheap non-stick pan from my supermarket was *perfect* for the job.

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I could never get an omelet right before this, but I sure did this morning. I loved the techniques described and made it perfectly. The only problem was it was way too runny for me. So tomorrow morning I'm going to cook it long or finish it in the oven. Alton knows his stuff.