The Food and Wine Hedonist

leave your inhibitions at the door

How do you make omelets?

A couple of days ago, someone hit me with this question.

Sir Hedonist, can you show me how to make an omelet? And take pictures so that I can do it myself next time?

It was a terrific question, even though that person pronounced “Sir Hedonist” as “honey.”  And I’m a little fuzzy on how she exactly asked.  I think it was more  like, “Make me a FRICKIN’ omelet!”

Erring on the side of caution, I went ahead and showed her and took pictures.  Note to aspiring food bloggers – When posed with a specific request like that from a hungry, grumpy spouse, skip the photos.

omelet done

*

How I Make Omelets

It seems I never have the time I want to make omelets the way I really want to.  (Although you can substitute a lot of different things for “make omelets” – “play guitar” or “golf” or “write a blog post that makes sense.”)  Most of the time, I just beat the eggs with a splash of milk.  But on those rare occasions where I have time, I like to soufflé the omelets so the egg part of it is light and fluffy. I find that the egg flavor is still there but less concentrated, allowing the filling flavors to come through more.  As you’ll see in the pictures, I was making 3-4 omelets.  This recipe is enough to make two.

– Four eggs, separate whites from eggs

– 2 Tablespoons butter, chopped in small squares

– 2 Tablespoon butter, divided, for cooking

– Salt and Pepper

– 4-5 Tablespoons of grated cheese.  Although in this case, I crumbled some garlic and herb goat cheese from the local Four Corners Creamery.

omelet goat cheese

**

– Fillings – The world’s your oyster here.  Feel free to put whatever you want in there.  Except maybe oysters. I usually love putting meat – ham, prosciutto, sausage – and jalapenos, but decided to go the veggie route this time with peppers, musrooms, tomatoes, and spinach.

omelet filling

Pic

1 – Preheat oven to 350 – Possibly optional, see below

2 – Sautee the filings in a tablespoon of butter until just tender.  Remove from pan and set on a plate.  Wipe pan down with paper towel.  I use a small cast iron skillet, but nonstick is probably the second-best to use.  Just make sure its oven-safe.

3 – Mix the egg yolks and the squares of butter, salt, & pepper

omelet yolks

egg yolks

4 – Melt a tablespoon of butter in the pan

5 – With a hand mixer, beat the egg whites until foamy. Some recipes call for some cream of tartar to help them keep shape, but I don’t think that’s necessary if you go quickly.

omelet whites

egg whites

6 – Carefully fold the yolks and grated cheese.  You don’t want to over mix it, just fold slowly witth about 4-5 turns.  Fold half of the mixture into pan.

omelet cooking

**

7 – After about 3-4 minutes, when the bottom is set and starting to turn brown and top is still somewhat soft, put the half the fillings on top of the eggs and place in the oven.

8 – Cook for another 3-4 minutes.  Gently slide onto a plate and fold over.

9 – Repeat with second omelet

Note – For those of you who are omelet samurai like me, you can flip the soufflé in the pan and not bother with the oven.  It takes skill and a generous amount of butter, though.

cooking

Bonus

Potatoes

On this particular morning, I was blessed with some time to make potatoes.  And also blessed with some parboiled red potatoes from the night before.  I cut up an onion in slivers and sautéed with some garlic, chopped up the potatoes, herbs, and fried the whole deal with a good amount of oil.   This is where having a cast iron pan makes a difference – it helps to get that caramelization and crunchy bits.

How do you make omelets?  What are your favorite fillings?

eggs

recipe

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About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

24 comments on “How do you make omelets?

  1. Go Jules Go
    October 29, 2013

    I bow down to you. I heart omelets so much, but I don’t go to quite these lengths – ever. My go-to is a 2-egg omelet with garlic, red onion, spinach and spicy peppers, filled with cream cheese or sour cream, with a side of rye toast. I also love sliced zucchini in place of the spinach.

  2. Cowboys and Crossbones
    October 29, 2013

    You rock. When you’re done making omelets at your house, can you please drop one off for me? My attempts at this always end up in a scrambled mess.

  3. Heather (Sweet Precision)
    October 29, 2013

    Wonderful tutorial! My fiance and I attempted omelettes on Sunday that inevitable turned into scrambled eggs. We might have to follow your instructions!

    • thefoodandwinehedonist
      October 29, 2013

      Just do what the French do – when you think you have enough butter, double it

      • Max
        October 29, 2013

        The French are easy to mock in many respects, but not when it comes to their use of butter.

  4. dwdirwin
    October 29, 2013

    You’re making me hungry- and I just ate dinner! Definitely will have to try your version.

    • thefoodandwinehedonist
      October 29, 2013

      Thanks! Lemme know how it goes. I gave someone else in the comments but it bears repeating – butter. And butter. And more butter.

      • dwdirwin
        October 30, 2013

        I’m down with that for sure- butter makes everything better!

  5. Max
    October 29, 2013

    Excellent! And this goes to show why I’ve taken Mark Bittman as my minimalist guru: I will never have the time, skill, or patience to do this. My omeletes are pretty simple: a bit of milk, whatever cheese is at hand, and fresh herbs like thyme, parsley, and dill, no fillings unless I have something appropriate leftover from the night before, like chorizo (but when is there leftover chorizo in my house?). Just fry in butter and stir and flip until they are crepe-thin. Roll. Since I preheat the heck out of the pan, these are done in three minutes or less. Speed is of the essence: if I don’t feed my family, they really lose it.

    • Max
      October 29, 2013

      Is it still an omelet if it doesn’t have any fillings?

      • a2sicilian
        October 30, 2013

        the French would say yes.

  6. The Byronic Man
    October 30, 2013

    My wife got one of those magic bullets and they are absolutely aces for whipping the eggs up. They become almost marshmallow-fluffy. She has yet to see the light, though – she feels like it’s a waste of wear & tear (usage) of the magic bullet for the lowly omelet. I accept that many great omelet artists are never understood in their time.

    • thefoodandwinehedonist
      October 30, 2013

      I’d submit that if the longevity of the magic bullet is greatly reduced by a couple eggs, it’s not very magical

      • The Byronic Man
        October 30, 2013

        I think it came from an infomercial/QVC type place… its magical qualities have definitely been exaggerated.

  7. a2sicilian
    October 30, 2013

    So that’s how you get them fluffy. I make a pretty damn good omelet that holds well together (have mastered the art of constantly lifting the edges with a rubber spatula to let the uncooked egg seep out), but they lack in fluffiness. Pulling out the mixer, though? What about just whipping the hell out of it with whisk for a minute? Or not enough to achieve fluffliness?

    • thefoodandwinehedonist
      October 30, 2013

      It’ll definitely be fluffier than just a few beats with a fork. But whipping egg whites separately makes it really airy.

    • Gastro Boy (@A2GastroBoy)
      November 3, 2013

      Holy butter batman! Another reason we Italians are better cooks…use olive oil.

      [faster option] …back in the day I worked the Sunday brunch at a stately joint in South Haven (imagine the Gandy Dancer on Lake Michigan). The chef trained omelet cooks to pour the raw egg into a pre-heated pan and then use a whisk to whip the eggs for the first minute or longer in the pan; this will give you similar rise and fluffiness. They also use the “flip” method vs. oven roasting to finish the top-side. It’s not as egg-souffle-like as the Hedonist method, still provides a tremendously fluffier experience as compared to pre-pan-fork-whisking method that Hedonist mentions (ala Denny’s Grand Slam). It also uses much less equipment – a key for mass-producing omelets.

      PS: The pan, the pan, the PAN! A quality thick sautee pan is key to holding adequate, even heat during the whip and flip stages. Cheap, thin pans will not provide the same rise. A high quality non-stick surface is essential.

      PSS: GastroBoy’s also a fan of putting minced spinach directly into the eggs.

      • a2sicilian
        November 19, 2013

        I used this method last weekend Gastro Boy and omelets turned out very well, nice and fluffy. No mixer needed. Thanks for the tip! I just kept whisking them in the pan until they were just over 1/2 set. Then I transitioned to my lift edges/wet egg seep under method. Perfectly evenly cooked.

  8. the winegetter
    October 30, 2013

    I only ever order omelettes out…I make frittata and I make scrambled eggs, but never omelettes…:(

  9. Ken Drover
    November 3, 2013

    Nothing like a good omelete!

  10. a2sicilian
    November 7, 2013

    I’ll have to try gastro boy’s whip in the pan method as i’m too lazy to pull out the blender for a Sunday morning omelet. Although the flipping part may not go so well.

  11. Pingback: Breakfasts with Jose | The Food and Wine Hedonist

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This entry was posted on October 29, 2013 by in Ann Arbor, Cooking and tagged , , , , , , , .
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