We set off to make the best and easiest omelet. We bought ten dozen eggs, scoured the text books for methods. At the end, we were making five minute omelets—a little unorthodox but very good and nearly foolproof.
That was three years ago. Since then, we’ve made hundreds of omelets. The method hasn’t changed—with one minor exception. When it’s time to let the eggs set and cook through, I place the plate over the top of the pan to capture the heat. The eggs cook more quickly with less of a crusty bottom. As a bonus, I have a hot plate on which to serve the omelet. I only leave the plate on for a couple minutes, until it’s time to stack on the filling.
Watch the imbedded video and study the easy steps. The video doesn’t show putting the plate over the pan but it is an easy step to insert.
How to Make a Five-Minute Omelet
What makes this a breakthrough?
Stirring the eggs as they start to cook is a breakthrough.
With most omelets, the heat has to soak through a layer of eggs until they are cooked. Unless it’s a thin layer, the bottom is crusty by the time the eggs are cooked. Stirring the eggs, just like for scrambled eggs, hastens the cooking. No more crusty eggs and super fast omelets.
Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
- Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s 6 out of ten. Heat the butter to just short of brown and swirl it around the pan.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form.
- When the eggs approach the consistency of cottage cheese with mostly solids but some liquid eggs, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Place a plate on the pan, right side up, to capture the heat and cook the top of the eggs more quickly. Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked. Remove the plate.
- Place the fillings across half of the omelet. If you are right-handed, put them on the left side of the omelet. For most fillings, you will want them pre-cooked. Let the heat from the pan heat the fillings for a minute.
- The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on an angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
Your omelet should be golden brown and puffy with the interior set and any cheese melted. For larger omelets, use larger pans.
There you go. With just a little practice, you’ll be an omelet pro.
What You’ll Need
Unless you’re going to make larger omelets, you’ll need an eight-inch skillet which is the perfect size for a three-egg omelet. It needs to have a good nonstick surface so that it will slide out of the pan easily.
You’ll also need a good silicone spatula to stir the eggs as they begin to cook and to slide under the omelet and loosen it if it starts to stick.
About the author: Dennis Weaver and his wife, Merri Ann, are the founders of The Prepared Pantry. Dennis is a baker and a writer. Dennis is the author of “How to Bake: The Art and Science of Baking.” He is a food columnist and has written articles for websites, newspapers, and magazines. You can follow Dennis and get his articles and recipes by subscribing to The Prepared Pantry’s newsletters.