Perfect Omelet

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I think this makes for a mediocre omelet. I disagree with not wanting to aerate the eggs. Really getting good, frothy yolk is the secret to fluffy omelets. Also - where is the flip? And a 10" pan??? This is a lousy omelet - like something a short-order cook would make on a griddle.

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Everything was perfectly detailed and explained excellent. The pictures weren't half bad either. I have tried alot of different recipes and this is the only one i've ever tried that turned out the way it was supposed to. I must say that Alton Brown has never disappointed with any recipe, most of these chefs are over rated. Add some cheese and bacon before folding, perfect

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Really good tips. I was so excited that I found a recipe for an omelet cuz I've been craving one for a while and I usually trust recipes on this site. By there are some flaws: some parts seemed too detailed while others were pretty vague. Also, when I "stirred" the eggs with a silicone spatula, all the butter under the eggs was picked up off the bottom of the pan allowing the eggs to stick. I ended up having to make a turkey and cheese scramble instead of an omelet. I think the recipe could use some testing and revision.

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PERFECT OMLET!!!!!!!

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I am picky about egg dishes. Very picky. They have to be prepared just right for me to consider eating them. Alton, cooking genius that he is, passes my Egg Standards Test with flying colors! Actually, as is often the case when I try his recipes, he -is- the new standard for me. I will definitely be making these on a regular basis.

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I just made the perfect omelet! Thanks for the tips and tricks with the eggs (placing in hot water and not adding water or milk to the eggs...which I always do...no wonder my omelets don't come together! I am an egg fanatic and eat them every day. Thank you!