Omelet

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This recipe is easy and you can embellish your omelet as you like; I've put in cheese and ham...yum!

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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!

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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.

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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.

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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.

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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.

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I have now mastered the art of the omlet!

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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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Thanks so much for the show and the step by steps A.B.! Now I finally can make the perfect omelette, and this is the perfect recipe.

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And a great technique for better omletes.