Omelette you finish, but Alton Brown has one of the best egg recipes of all time…
But seriously though, I have been meaning to conquer the art of the perfect omelette, and Alton Brown nails it right on the head with this easy peasy recipe. Taking at most 10 minutes from start to finish, this recipe is a true winner. I recently was given The Art of French Cooking by my grandmother after she was purging through items in her house. I began reading Julia Child’s recipe for the perfect omelette and after about 10 pages of detailed instructions with copious infographics, I finished more confused than when I’d started.
Then I Googled ‘omelette recipe’ in the hopes that something worthwhile would turn up. Lo and behold this recipe. No milk necessary, it only requires eggs, salt, and a teaspoon of butter. 3 simple ingredients and you are on the road to a light, fluffy omelette. In my opinion, one of the most unique steps to this recipe is the first one. Before cracking the eggs and whisking them up, you submerge the eggs in warmed water for 5 minutes. This allows the eggs to come closer to the temperature of the pan and prevent scorching or burning while cooking. BRILLIANT.
- 2-3 eggs, warmed in hot water for 5 minutes
- pinch of salt
- 1 tsp unsalted butter
- Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds.
- As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching it.
- Shake the pan to loosen from the pan. Add your omelette filling at this time. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelette. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Serve immediately.