In theory, making an omelet is not a difficult task. Throw some eggs in a pan, flip, presto. Then again, in theory, the concept of gravity seems pretty simple, too.
Despite their presence on breakfast, lunch and dinner tables everywhere – not to mention being made rapid fire like at the end of every overpriced Sunday brunch line – the perfect omelet can be an elusive entree for the novice cook.
Though the ingredients are simple and ubiquitous – eggs, milk and fillings such as cheese – the dish itself too often turns into scrambled eggs when the attempt at flipping or even getting the thing not to stick to the pan go haywire. Yes, the perfect omelet, folded over on itself and cooked to creamy perfection, can present a challenging endeavor.
Many omelet newbies make their first mistake before they even begin. The problem? Using eggs straight from the fridge. When cold eggs meet a hot pan, that’s a recipe for disaster because the eggs will be prone to stick, not slide.
The second major faux pas is using a pan that isn’t lubricated or hot enough. Omelets should only take about 2-3 minutes to make, and to do it in that time, you need to make sure your pan has preheated on the stove.
As for pans, this is where nonstick is a major help, especially for those new to making omelets. Size also matters: For a two- to three-egg omelet you’ll want a 10-inch nonstick pan with sloped sides for easier flipping.
Do omelets still sound eggs-cruciating? If you’ll pardon my bad pun, I’ll show you how to make the perfect cheese omelet that will be a quick, nutritious meal any time of the day or night. Let’s get crackin’!