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How to Make an Omelet Like Alton Brown

Alton Brown's step-by-step guide for making an omelet from Food Network Magazine.

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Get Alton's Tips and Tricks

"I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful," Alton says.

get the recipe

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Step 1: Beat the Eggs

Soak 3 large eggs for 5 minutes in hot (not scalding) tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.

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Photo: David Malosh

Step 2: Heat the Pan

Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.

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Photo: David Malosh

Step 3: Add the Eggs

Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)

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