Eggs are tasty, inexpensive, easy, and are a good source of protein. When treated properly, they can make an excellent breakfast, lunch, appetizer, or dinner. Want to make eggs as well prepared as any restaurant kitchen? Follow these steps and with just a little bit of practice, you can do it. Give it a try for brunch this weekend!
Omelette
Start off with room temperature eggs as they scramble far better this way. I can’t usually think that far ahead, so I put my eggs in very warm (but not scalding water) for around five minutes to bring them up to temp. A standard omelet is three eggs. Crack warmed eggs into a small bowl and scramble well using a fork, not a whisk, again they scramble much better this way.
Heat a non-stick, 8” skillet to a medium heat. Add a few teaspoons of butter to the pan, heat until melted and foamy, covering pan with butter. Pour scrambled eggs into the pan. Using a rubber spatula stir eggs around in the pan, keeping them moving and scraping down the sides as needed. Once you get the hang of this, you can move the pan around with your other hand too to get more movement of the eggs.
Just as the eggs are starting to curd, give it one last scrape, then settle the eggs into an even layer and let them continue to cook without touching for about a minute. Carefully run the rubber spatula around the outside of the omelette to loosen it from the pan. If not quite set, give it another moment or two.
By now you have a nicely set egg on the bottom, and probably some runny egg on top. Using your spatula, try to get any runny egg either to the edge of the omelette or under the omelette so that it cooks. A proper omelette should be just a tiny bit custardy inside and almost a little bit crispy (but not browned) on the outside. Season with salt and pepper.
Here is the fun part: filling the omelette. You can pretty much use whatever you’ve got around the kitchen, cheese of course, leftover meats, mushrooms fresh or sautéed, chopped spinach, ham, onions, on and on.
Once you’ve filled the omelette, you can either fold it in half, or if you don’t have too much in it and feel frisky, you can first fold it in a single third like a letter, then as you’re sliding it onto the plate give it a little flip to finish of the three-fold omelette. Et voila!
