Omelet or Omelette? It’s all about the roll.

Omelette assortment on a table with eggs cracked open and omelette ingredients

This breakfast classic has long been used to test an aspiring chef’s prowess and skill in the kitchen. It may appear to be a simple dish, but the perfect omelet requires time, practice, and just the right ingredients.

Before you take a crack at perfection, here are a couple of pro tips to keep in mind:

Check your eggs for freshness with a quick “Sink or Swim” test. Submerge an egg in a medium bowl of cold water. If the egg sinks and lands on its side or bottom, it’s fresh and safe to eat. If your egg floats, it should be discarded.

Whisk technique. Proper blending will yield a fluffy, restaurant-quality omelet. Using a whisk or fork, gently beat the eggs until the mixture has no distinguishable strands of yolks or whites. Make sure to keep air pockets to a minimum – that’ll help reduce bubbling later.

Don’t overdo it. The perfect omelet is light, custardy, and just a bit underdone. This texture is achieved by slightly undercooking the omelet and allowing it to reach temperature on the plate. When folding your omelet, the bottom should be firm, but the top should appear slightly wet, with the egg just holding together. Your omelet should be ready after just 1-2 minutes of cooking, depending on the type of stove and skillet you use.

When it comes to making an omelet or an omelette, it’s all about the filling and folding. See which technique strikes your fancy:

Omelette assortment on a table with eggs cracked open and omelette ingredients

The Classic Omelet

Prep

1 min

Cook

10 min

Total

11 min

Print Recipe
Makes 1 serving

INGREDIENTS

  • 2 large eggs
  • 2 tbsp butter
  • Pinch of salt
  • Pinch of freshly ground pepper

DIRECTIONS

  • 1. In a bowl, whisk the eggs and a pinch of salt until completely combined. Ensure that there are no strands of egg whites left and introduce as little air to the mixture as possible.
  • 2. Over medium heat, add 1 tbsp butter to a non-stick pan.
  • 3. Once the butter has begun to froth (but not change color), add the mixture to the skillet.
  • 4. Using a rubber topped spatula, drag the eggs to the center of the skillet, agitating the mixture until large curds form. Scrape down the sides of the pan to ensure there are no dry areas.
  • 5. Wait until the omelet can be lifted on one side without breaking apart, with the top still appearing wet. Then, lifting the handle of the pan, use the rubber spatula to flip the omelet forward, folding it in half.
  • 6. Add the remaining tablespoon of butter and let the omelet cook for around one minute, or until just beginning to take on color.
  • 7. Remove from the pan and add a pinch of black pepper.

To take the classic omelet up a notch, you can fill it with cheese or let your creativity run wild with the fillings of your choice: spinach, mushrooms, bacon, sausage, peppers, or whatever else you’re craving.

Simply cook your fillings, and add them to the omelet just before folding.

French omelette on a plate

The French Omelette

The French Omelette is set apart by more than just spelling. This omelette is rolled (rather than folded), with a creamy interior, minimal fillings, and very little browning on the exterior.

Prep

1 min

Cook

10 min

Total

11 min

Print Recipe
Makes 1 serving

INGREDIENTS

  • 2 large eggs
  • 2 tbsp milk
  • 2 tbsp butter
  • 3 tbsp Gruyère
  • 2 tbsp chives, to garnish
  • Pinch of salt
  • Pinch of freshly ground pepper

DIRECTIONS

  • 1. In a bowl, whisk the eggs, milk, and a pinch of salt until completely combined. Ensure that there are no strands of egg whites left.
  • 2. Over medium heat, add 1 tbsp butter to a non-stick pan.
  • 3. Once the butter has begun to froth (but not change color) add the mixture to the skillet.
  • 4. Using a rubber topped spatula, drag the eggs to the center of the skillet, agitating the mixture until soft curds form. Stir vigorously, ensuring that all of the egg makes contact with the skillet. The texture should appear similar to cottage cheese. Scrape down the sides of the pan to ensure there are no dry areas. When sufficient curds appear, spread the egg across the pan in order to let it set.
  • 5. Once the omelet has set, but still appears wet at the top, add the Gruyère. Lower the heat to prevent browning.
  • 6. Then, lifting the handle of the pan, use the rubber spatula to roll the omelet forward, folding it on itself into a neat roll.
  • 7. Halfway through, add the remaining tablespoon of butter.
  • 8. Continue rolling.
  • 9. Once rolled, remove from the pan, top with chives and a pinch of black pepper.

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