Your step by step guide to flippin' that perfectly round and expertly folded little bundle of joy!!!
I am going to share my method of omelet basics with you to get you on the path to success. But, my dear readers, only ONE thing is going to get you there, and that is PRACTICE. When I first started making omelet's I only got one out of 5 flipped and folded just right, and that's being very conservative with my history. The omelet itself is not at all complicated. It simply requires experience with your own kitchen,your own tools, and your own personal preferences. Experiment, practice, learn, try and succeed. One cannot achieve greatness without first having failed.
These are the tools you need to be successful:
#1 A good pan. Must be a non-stick OR a well seasoned pan. If your eggs stick at all, you cannot make an omelet. Choose a pan that fits your omelet. Too large will yield a thin and difficult to flip omelet. To small and your omelet will be thick (potentially undercooked) and impossible to fold. A 6.5 to 8 inch pan will offer the best results for a 2-3 egg omelet.
#2 Wide Spatula. The wider the better! The larger surface area will create less pressure on your already delicate little friend and help you achieve a good flip.
#3 A proper size bowl. It must be large enough for you to whisk vigorously without fear of losing the contents. I use a standard size salad bowl with high sides. Don't go buy an omelet mixing bowl! You are SURE to have something in your kitchen that will work perfectly. Just try a few different ones until you find that perfect match.
#4 Know your oil. Find the oil you love most and use it wisely. Even the most well seasoned pan will stick without a little lubrication between metal and egg. You have choices here... you can use butter, non-stick cooking spra, olive oil, margarine, bacon grease, shortenening... the list goes on. I prefere butter because of the wonderful flavor it lends, although it is not the most heart healthy choice. Find the oil you prefer and never forget it!
Once you have established a good relationship with your weapons, you can follow these steps and HI-YA! yourself an omelet worthy of a Ninja Warrior.
Step by Step:
1. Crack eggs into bowl. Check for shell pieces, and remove if you found any. Omelet's shouldn't crunch.
2. Put a SPLASH of milk. Just a quick tip of the wrist.
3. Salt and Pepper mixture to taste.
4. Place pan on stove and turn to medium heat.
5. Using a fork or whisk, VIGOROUSLY whip eggs into submission. Get really excited with it. The air pockets in the mix will actually lend to a fluffier omelet. It should look well mixed, yellow in color, with a few small clear "pockets" of air. Perfect.
6. Put pat of butter (or oil of choice) and melt into pan, swirling around to be sure of even coverage.
7. Give eggs one last quick whisk, and pour into pan.
8. Allow to cook on this side for 2-4 minutes. Watch closely. Your stove is it's own little person and may be a little hotter or a little cooler. (HINT: This is where practice really takes center stage!)
9. Check omelet for readiness to flip. The middle of the omelet will begin to rise with one or two obvious "bubbles." The edges will be firm, and will pull away easily from the edge of the pan. Slip your spatula underneath the omelet edge... if it tears immediately it is not ready. If it pulls up and stays firm, you are ready to flip.
10. In one fluid motion, slip your spatula underneath the omelet as far to the center as possible and FLIP that baby! Quicker the better.. the less pressure on the omelet the better.
11. If you succeeded, then you can immediately add your cheese and filling. By the time you get it in the omelet, it should be ready to fold and slip onto your plate to devour!
Well, that's all there is to it! I will update this page as needed, so check back every now and again!
