Classic Omelet
Recipe from Santos Loo
There’s a reason omelets are such a common test in the culinary world. While they technically fall into the “easy” column, a Great Omelet is defined by subtleties that make a huge difference in taste. All kinds of things factor into a Great Omelet: how well integrated the eggs are whisked, the temperature of the pan (and the eggs, for that matter) when you pour the mixture in, the rigor with which the eggs are swirled while cooking, and, of course, knowing when to pull the omelet from the heat. Lucky for you, this recipe is written with a no-detail-too-small mentality so that you can nail it on your first try.
5 minutes
10 minutes
1
What You'll Need
Ingredients
- 3 large eggs
- 1/4 teaspoon kosher salt
- A few grinds of fresh black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon chopped chives, to garnish
Directions
Step 1
In a medium bowl, vigorously whisk together the eggs, salt and pepper for about 15 seconds or until all the egg whites are fully incorporated.
Step 2
Preheat the Always Pan® Pro over medium heat. Once the pan is hot, add the butter and swirl it all around the pan including the sides.
Step 3
When the butter begins to foam but not browned, pour in the eggs, and quickly push a spatula throughout the bottom of the pan while simultaneously swirling the pan. The goal of this motion is to gently break apart any cooked eggs along the bottom of the pan to make way for raw eggs sitting on the top. Scrape down any eggs along the sides of the pan as you cook. Once a soft even layer is formed and no more pools of raw eggs are visible, 1 to 2 minutes, stop scraping and swirling. The eggs should be creamy on the surface.
Step 4
Tilt the pan to help slide the omelet toward the edge of the pan. Use the spatula to gently roll the omelet down over itself.
Step 5
Hold the pan over a plate and turn the omelet out so that the seam is on the bottom. Sprinkle with fresh chives along the top and serve.
