The Perfect Omelet
These are the simple rules to make a wonderful omelet.
- Use butter and peanut oil in your cooking. The blend of the two will prevent the butter from burning and will give the eggs fine flavor and color.
- Have the eggs at room temperature.
- Never put salt in the egg mixture. It toughens the eggs. Add the salt just before folding.
- Never use milk in the egg mixture. Use only water. Milk makes your omelet watery since it will not blend with the eggs. Water blends and helps to keep the omelet high.
- Heat the pan before you put in the peanut oil and butter.
- When the butter stops foaming, add the eggs.
- 3 eggs at room temperature
- 1 tbs water
- 1/2 tbs peanut oil
- 1/2 tbs butter
- kosher salt and pepper to taste
- Heat a non stick pan on medium high heat.
- Whisk the eggs in a small bowl, add the water and whisk again.
- Place the oil and butter in the pan at the same time and when the butter stops foaming, whisk the eggs a couple of times, and pour them into the pan.
- When the omelet begins to set lift the edge with a spatula and allow the wet portion of the mixture to run under the omelet.
- Season with salt and pepper.
- Add the filling of choice.
- Slide the omelet onto a plate, and holding the handle back hand, fold the omelet in half using the pan.
- Garnish with fresh parsley if desired.