How to Make the Perfect Omelet
The Perfect Omelet
Prep Your Toppings and Tools
Have all your toppings ready before you start cooking the eggs — it comes together fast! Pre-cook meats and vegetables such as mushrooms, onions and peppers, shred cheese, and slice raw tomatoes, scallions and fresh herbs. Try two to three toppings to avoid overstuffing the omelet. Also, grab a serving plate and heat-proof spatula.
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Add Water to Eggs
Crack your eggs into a bowl and add a splash of water. When cooked, the steam from the water makes the omelet light and fluffy.
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Whisk the Egg-Water Mixture
Whisk the egg mixture vigorously with a fork until the whites and yolks are completely blended.
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Heat Your Skillet
Heat a nonstick pan over medium-high heat. Add enough butter to coat the bottom of the pan. Use unsalted butter; that way you can control the amount of salt in the omelet.
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Tip: How to Know When the Pan Is Ready
Add the Egg Mixture
Gently "Scramble" the Egg Mixture
Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones.
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Add the Toppings
Fold the Omelet
Flip the Omelet
Tilt the skillet to fold the final third of the omelet over, then turn the skillet a little more so the omelet falls onto the plate fold-side down. Season to taste with salt and pepper. Congratulations, you've made the perfect omelet!