A Perfect Omelet Recipe

Name: A Perfect Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 very large or 3 small eggs; Scant 1/2 teaspoon salt; Pinch of pepper Or dash of Tabasco; 1 tablespoon water; 1 tablespoon butter; One-third cup of any of the following, freshly cooked or reheated, may be added to the omelet just before it is rolled, and any excess spooned over the top before serving:; Sliced mushrooms, sauteed or creamed; Creamed chicken or chicken hash; Creamed dried beef; Buttered green vegetables, such as pieces of asparagus, broccoli, spinach; Creamed fish; Crumbled crisp bacon; Thin strips of ham, frizzled in butter; Ripe tomatoes, peeled, seeded, chopped, and sauteed; Sauteed lamb kidneys, cut into small pieces; Croutons of bread, fried in olive oil, with or without garlic; Sauteed sliced onions; Grated cheese (2 to 3 tablespoons) should be added just before the eggs are set, so it can melt.; Herbs, such as finely chopped chives, parsley, and chervil for an omelet fines herbes, or finely chopped watercress should be mixed into the eggs before they are cooked. (Use 1 tablespoon fresh her…

Servings: persons

2 very large or 3 small eggs
Scant 1/2 teaspoon salt
Pinch of pepper Or dash of Tabasco
1 tablespoon water
1 tablespoon butter
One-third cup of any of the following, freshly cooked or reheated, may be added to the omelet just before it is rolled, and any excess spooned over the top before serving:
Sliced mushrooms, sauteed or creamed
Creamed chicken or chicken hash
Creamed dried beef
Buttered green vegetables, such as pieces of asparagus, broccoli, spinach
Creamed fish
Crumbled crisp bacon
Thin strips of ham, frizzled in butter
Ripe tomatoes, peeled, seeded, chopped, and sauteed
Sauteed lamb kidneys, cut into small pieces
Croutons of bread, fried in olive oil, with or without garlic
Sauteed sliced onions
Grated cheese (2 to 3 tablespoons) should be added just before the eggs are set, so it can melt.
Herbs, such as finely chopped chives, parsley, and chervil for an omelet fines herbes, or finely chopped watercress should be mixed into the eggs before they are cooked. (Use 1 tablespoon fresh herbs.)

1
Break the eggs into a bowl, add the seasonings and water, and beat lightly with a forkdont overbeat, only enough to blend yolks and whites.
2
Heat your omelet pan over high heat until a drop of water bounces when flicked onto the surface.
3
Add the butter and swirl it around until it melts and foams, which will happen almost immediately if the pan is the right heat.
4
If it browns or burns, the pan is too hot.
5
Remove it from the heat, wipe out the butter with paper towels, swing the pan in the air a little to cool it, and start again.
6
When the butter stops foaming, quickly pour in the eggs and, shaking the pan with one hand so it moves over the heat, stir the eggs lightly with a fork as if you were making scrambled eggs.
7
(If you use a Teflon-coated pan, use a wooden spatula, not any sort of metal tool, or just shake the pan which will move the eggs around enough.)
8
When the eggs have set to the degree you like (I like mine French style, still creamy in the center, but you may prefer yours a little more set), start rolling the omelet with the fork or spatula, at the end of the pan near the handle.
9
If you are adding a filling, do this before starting to roll.
10
Tip the pan forward so the omelet rolls onto itself.
11
Now reverse your grip on the handle, holding it from underneath, hold a plate close to the pan with your other hand, and start to invert the pan, which will tip the omelet onto the plate in a neat roll, with the edges underneath and a lovely smooth surface on top.
12
Serve immediately.
13
Omelets cant wait.
14
If you are making more than one omelet, wipe the pan with paper towels after each one, reheat, and add fresh butter to the pan.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 very large or 3 small eggs, Scant 1/2 teaspoon salt, Pinch of pepper Or dash of Tabasco, 1 tablespoon water, and more.

Yes, A Perfect Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

A Perfect Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions