Earlier this summer our family went on vacation…more like a family reunion hop. We were bouncing from one to the other not spending the entire time with either family. For some strange reason two reunions on different sides of the family were scheduled for the exact same days. Super inconvenient for us, but we worked it out as best we could while attending both.
In our travels we stayed at a hotel that served breakfast. This was not just the limited choices of cold cereal and muffins breakfast. There were many options cold and warm. Our routine is to help the Little Chefs with their plates or bowls first, then its the adults turn. As I was perusing, while helping, I saw in one of those covered chaffing dishes with some cheese filled omelets. They doesn’t look freshly made so I passed.
Little Chef A on her second look decided to get one. Since we started cooking this year she has become my most adventurous in choosing something new herself to eat. She ate about half of it and then motioned for me to come near. She very quietly whispered, “I really hope they don’t sell these in a restaurant because it isn’t very good.” That definitely made me chuckle. I reassured her they did not. She was visually relieved to hear that bit of news. I told her she didn’t need to finish it, which is a big rule it our house-to finish whatever is on your plate so we are not wasting food. I also told her we could probably make a better one at home and we should try it. In case you were wondering, no she did not finish the omlet. I didn’t know you could buy pre-made omelets that just needed to be warmed through! Don’t worry I won’t be buying them! They are too easy to make and they are customizeable!
When wanting to know the proper technique for something I turn to Alton Brown. He has reasons for every step along the way. I find him very educational. We found his Perfect Omelet recipe to try. We followed every step exactly, except for one part. We did not have a nonstick skillet the size required. Ours was a little bigger so it was a little tricky and didn’t work perfectly, but we did learn the technique and it did taste great!
Little Chef A soaked 3 large eggs in hot water for 5 minutes. She then cracked them into a bowl and seasoned them with salt and beat them gently.
She then heated a nonstick skillet (a little bigger then the recipe called for, but that is what we have) and spreaded some melted butter all over.
It was tricky for her to add the eggs and use a spatula at the same time, so she quickly added the eggs and then stirred for 5 seconds.
She let them cook without touching. Occasionally she tilted the pan to let the liquid part fall off the partially cooked part to come in contact with the pan. It w,asn’t perfectly executed, but that’s ok.
She jiggled the pan and tried to trifold the omelet onto a warmed plate. This was her result!
She thought it was the best tasting omelet she had ever had! She did extremely well. I can she her asking to make another omelet by herself very soon! She really enjoyed this recipe.
TIP: I prefer a fork to a whisk for omelets because I don’t want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you’re not careful.
Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it’s not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
Let them cook: As soon as curds begin to form (that’s the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn’t sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That’s right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don’t worry: Your patience will be rewarded.
Finish the omelet: Time for the “jiggle” step: Simply shake the pan gently to make sure the omelet is indeed free of the p
an. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don’t bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you’re making a tri-fold wallet out of eggs-because that’s exactly what you’re doing. And just ease the pan over. There, that wasn’t so hard.