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There are several ways cooks prepare an omelet. Some beat the eggs rapidly with a whisk; others add milk or water to the eggs to produce a fluffier omelet. Michael Vyskocil’s method calls for using fresh eggs, clarified butter (butter with the milk solids removed), and a hot skillet, which is shaken continuously during cooking. The keys to mastering this cooking technique are heat and timing: Quickly whisk room-temperature eggs and cook them until the eggs set, producing soft, fluffy egg curds.
You can experiment with various filling combinations–including cream cheese, spicy salsas, or even more opulent ingredients such as caviar–which are added to the omelet just before it’s folded up and turned out onto a serving plate. Quick to prepare and highly nutritious, omelets make an ideal meal, perfect for a breakfast party or as a one-dish dinner when you come home from work.
Omelet 101 Recipe
- 1 tablespoon Clarified Butter (recipe follows)
- 3 large eggs
- Coarse salt and freshly ground pepper
- 1 tablespoon Herbal Medley (recipe follows)
- Heat the clarified butter in an 8-inch nonstick skillet over medium heat.
- In a bowl, whisk the eggs, salt and pepper together. Pour the eggs into the hot skillet. Quickly shake the skillet while the omelet cooks. Using a heatproof spatula, pull the eggs away from the sides of the skillet to allow the uncooked eggs to set. Sprinkle the herbal medley over the eggs.
- Run the spatula along the sides of the omelet to loosen the eggs from the skillet. Slide the spatula under the left side of the eggs. Fold one-third of the omelet into the center of the pan. Lightly press down on the folded omelet to seal.
- Lifting the skillet to the serving plate, place the spatula under the right side of the omelet. Lift and slide the remaining unfolded part of the omelet onto the plate. Using the edge of the skillet, flip the folded eggs over. You should have a tri-folded omelet with the flap on the underside of the omelet. Serve immediately.
Clarified Butter Recipe
Makes 3/4 Cup
- 16 tablespoons (2 sticks) unsalted butter
- Place the butter in a small saucepan and allow to melt over low heat. When melted, remove the pan from the heat; allow any milk solids to fall to the bottom of the saucepan.
- Skim off any white foam from the top of the butter; carefully pour off the golden clarified butter, leaving the milk solids in the bottom of the pan.
Makes About 6 Tablespoons
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh oregano
- Combine all ingredients in small bowl.
- Store in an airtight container in the refrigerator until ready to use.
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