A PROPER OMELET

A PROPER OMELET

This is how I make an omelet.  Scrambled eggs with edible junk mixed in with them is not an omelet!

Things you will need:
Use two pans for each omelet, one to cook the omelet itself and the second to heat the ingredients which will need to be hot. You can use the same two pans for each masterpiece, wiping them out between each use.
A heatproof rubber spatula-if you’re careful you can use a regular rubber spatula.
3 eggs per omelet
salt and pepper
about a teaspoon of cream or milk for each omelet
a fork for beating the eggs
a bowl in which to beat them
a lint-free towel to wipe the pans clean as you cook
butter, clarified or not, unclarified is easy to burn that’s the only caution.
A plate for each omelet, preferably warm

This will go together fast so have your mise en place ready.

The pan to use is a teflon-lined, non-stick pan. It may be teflon lined but you will spray it twice before you pour in your eggs, wiping it out with your towel between sprayings.

Your omelet fillings must be ready to go.  Those which will need to be heated in one bowl (previously cooked meats i.e. ham, bacon, sausage, chili etc.) and those which do not (cheeses, herbs etc.)in another. The heat from the cooked omelet will melt the cheeses and aromatize the herbs.

Spray your pan with Pam and put your pan on the fire-medium high to high heat for 30 seconds or so. (As you gain confidence you will always use high heat.)

Pick up the pan, wipe it out lightly with your cloth, spray it once again with Pam and place it back on the flame. (Spray your pan for heating the ingredients, place it on medium heat and add your ingredients. They will be ready when you are. Just move them about in the pan a couple of times so nothing burns.

Break your eggs into a bowl. Add your milk or cream, salt and pepper and beat them like mad for about 30 strokes.  Some streaks of yolk/white can remain unmixed. 

Pour the egg mixture into the pan all at once. The eggs should sizzle happily as they go into the pan. Swirl the pan around on the fire to distribute the liquid evenly across the bottom of the pan. 

Use your rubber spatula to lift up an edge and tilt the pan so that some eggs flow under the piece you have lifted. Continue doing this around the pan. I start at 3:00, then go to 12:00, 10:00, and ending at 6:00. If some liquid-y egg is still evident continue until they all have moved to the bottom of the omelet. 

When the eggs are "set" (no longer liquid) check to see that the underside is a beautifully golden color and then (Gasp!) FLIP THE OMELET-it’s really not as difficult as you imagine.  It helps to practice using a piece of sandwich bread in a cold pan until you gain some confidence.  

YOUR OMELET HAS BEEN FLIPPED.

Put your heated ingredients down the center of the omelet. The omelet will begin to puff or "Souffle". That is as it should be. Take a peek underneath by raising an edge of the omelet to peer at the bottom. If it is the color you like turn off the heat, add your unheated fillings and tilt the masterpiece over a serving plate and coax the omelet, if necessary, onto the plate.