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 warm eggs into bowl, add salt, and blend with fork. Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot add butter and brush around surface of pan. Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan. Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge. Let omelet sit in pan for 10 seconds without touching.
Shake pan to loosen from pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over 1/3 of the omelet. Slide omelet onto plate and fold over so that omelet is a tri-fold. Coat with remaining butter and sprinkle with chives. Serve immediately.
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By brewer45
Salt Lake City, UT
on January 09, 2011
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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.
By tagme87
Davenport, IA
on December 04, 2010
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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!!
By don.brabston_12...
Manhattan Beach, 43
on March 06, 2010
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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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