The Perfect Basic Omelet


3 eggs at room temperature
1 tbs water
1/2 tbs canola oil
1/2 tbs butter
Kosher salt and fresh cracked black pepper to taste

If you follow a few simple rules you can make a perfect omelet every time. Start with a good Non-stick Saute Pan.

Basic Rules:

  • Heat the pan before you put in the oil and butter mixture. When the butter stops foaming add the eggs.
  • Use butter with a little canola oil in your saute pan. The oil will keep the butter from burning.
  • Have your eggs at room temperature.
  • Never put salt in you eggs before cooking, it will make the eggs tough.
  • Never use milk in your egg mixture. Only use water. Milk will not blend well with the eggs and this will make your eggs watery.
  • Heat the pan on medium high heat
  • whisk the eggs in a bowl, add the water then whisk again.
  • Place the oil and butter in the pan.
  • When the butter stops foaming, re whip the eggs and then add them to the pan.
  • When the omelet begins to set, lift the edge with a spatula and allow the wet portion on the top run under the omelet.
  • Fillings may be added if desired.
  • Season with salt and pepper.
  • Slide the omelet on to the plate, and holding the handle backhand, fold the omelet in half using the pan.
  • Recipe may be doubled.




15 min


10 min


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