Basic Egg Omelet

I hear this one is inspired by my favorite test kitchen recipe but haven’t seen the original yet, but here is a version of it that I have made. It is important to note from a technique perspective that keeping a lid over the omelet helps to maintain the heat, continuing the cooking, without drying out or overcooking the omelet.

Basic Egg Omelet
  • 2 eggs + 1 egg yolk
  • ⅛ teaspoon salt
  • dash of pepper
  • 1 tablespoon butter, divided
  • 1 teaspoon oil
  • Toppings of choice: I used 2 tablespoon cheddar cheese, ½ tablespoon sliced green onions, some chopped deli ham
  1. Take the tablespoon of butter and cut it in half. Set half of it out at room temp and cut the other half into little pieces and freeze for 10 minutes.
  2. While butter pieces are freezing, pour 1 teaspoon of oil into an omelet pan and heat on low heat for until hot and shimmering.
  3. Once butter is frozen for 10 minutes and pan has heated, combine eggs and egg yolk, salt and pepper in a bowl. Beat with a fork for 80 stroked (it is what I have heard and it seems to work). Add frozen butter pieces to the eggs.
  4. Wipe oil out of the pan with a wad of paper towel leaving a thin film, then add the ½ tablespoon of butter to the pan and allow to melt.
  5. Add beaten egg mixture to the pan.
  6. With tip of spatula (or a couple of chopsticks) mix around the egg mixture until it begins to solidify (about 1 minute).
  7. Remove from heat and smooth out the eggs to an even layer in the pan with a spatula. Place a lid on the pan and allow to sit off the heat for 2-3 minutes.
  8. Place toppings of choice on the eggs and place on low heat until cheese melts (about a minute).
  9. Roll omelet onto a plate and serve.


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