Omelet

Total Time:
15 min
Prep:
5 min
Inactive:
5 min
Cook:
5 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 3 eggs, warmed in hot water for 5 minutes
  • Pinch salt
  • 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
  • 1/2 teaspoon fresh chopped chives
Directions

Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching.

Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.


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    This is good.
    This recipe got my husband making ME breakfast! LOVE IT!
    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!
    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.
    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!!
    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.
    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 :-).
    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
    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.
    I bought the pan as described, the spatula and the next morning made the perfect omlet.
     Way to go Alton !
     Bill
     
    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.)
    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.
    it looked so easy, I thought I'd give it a try. I was amazed on how great it tasted!!! Loved the omelet, and I can't believe how easy it was. I couldn't wait for the rest of my family to wake up, so I could make them each an omelet and show off my talents. Everyone said it was the best omelet they ever had. I added a little cooked onion and a tiny bit of cheddar cheese. I also put a lid on the pan, turned it down to low and cooked it about a minute longer - I don't like any uncooked egg. This will definitely be a breakfast favorite from now on! Thanks Alton!!
    Alton has a great knack for explaining cooking processes so you can understand them. It was fun to make the omelette according to his directions, and I had never made a trifold one before. The omelette itself was tasty, and I made a variation topped with cheddar cheese, sauteed onions and bacon. Dee-lish! (Sorry Rachael, lol!) My only question: Why does Alton say to stir with a rubber spatula near the start? It seems to make more sens to swirl the pan and let the mixture settle evenly, then clumping it up. Still turned out great though.
    The best part of this recipe is the details about technique and prep. Obviously the ingredients are very basic. Will turn out a perfect omelet every time. Even better if you watch the TV episode.
    Well, before I never really knew how to make an omelet. Always quite a mess really. Yet today I followed the recipe to make breakfast for my mum, and she absolutely loved it. This is by far the best way to make an omelet.
     :D
    first i got the things i need than i put out the things that i am going to use first when i start cooking i put some butter into pan and scrambled the eggs then i had a nother pan with bacon i there i let the bacon cook for 5 mins thin i pilled a potato choped it up and put the bacon and the chooped potato with the eggs and put it in the pan with the butter and flipped it and ate it it was the best thing i ever tast.
    I think this omelete is soooo disgusting! Who ever made, SHAME ON YOU!
     P.S. hate eggs!
    Seriously, this was the best and most helpful Good Eats ever. The omelet is light, moist, fluffy and it completely changed my outlook on eggs. Try it! I also recommend watching the Good Eats episode this came from to learn all the techniques.
    ... when I was suddenly put in charge of an omelette station for about 40 guests. Keep in mind, I had never made an omelette before in my life... I'm more of a scambled eggs kind of girl due to ease. But thankfully I had seen this episode twice, so knew the basics. Over the next three hours, I made about 40 omelettes that all turned out beautifully!
    I prepare this about once a week for breakfast. Quick & Easy. Nice almost "crunchy" outside with a "creamy" inside.
    I love this method. Always works and tastes great.
    This recipe is easy and you can embellish your omelet as you like; I've put in cheese and ham...yum!
    Alton Brown is great, but seeing his omelet on tv was not appetizing to me. I prefer omelets that were not quite as runny as his, but his explanation of the techniques involved were great. After years of being a little scared of making omelets I finally decided to try it out for myself after seeing his show and making note of his instructions. I cooked mine a bit longer and used a whisk to make mine a bit fluffier, but I couldn't/wouldn't have done it without Alton. Thanks alot for the show. Keep up the great work!
    I am so happy now. I've always felt like a real klutz when it came to making omelettes,but after watching Alton Brown make one,now I am part of the omlette-able!I just finished a wonderful artichoke heart and parmesan omelette.
    I found that, as AB suggests, stirring the egg around right after it hits the pan really gives it that creamy texture (if you don't cook it for too long that is). I guess it's the same reason why scrambled egg has that creamy texture as well.
    I thought I knew how to do this, but after trying this recipe I found that these were the best ever. We only fix omelets this way now.
    I cooked the omelet per AB's instructions, and found the inside less-cooked than I like in my omelets. Once I folded the omelet, I then let it rest in the pan, just over the burner, for a few minutes to set. It had a wonderfully creamy texture this way, and the addition of butter and chives was just enough to complement the eggs. I will definitely be making this again.
    I have now mastered the art of the omlet!
    I've seen a number of shows on cooking omlettes, but this is the only one that gave me any success. I'm still not perfect every time, but at least I know what I'm going for now!
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    This recipe is featured in:

    Breakfast for Dinner