Make the perfect dinner style omelette
Cooking Hack for Making the Perfect Dinner Style Omelette
My first time eating an omelet from a diner was nothing short of a transformative experience. Patty -probably not her real name, she’s just Patty in my memory- brought over this gigantic cheesy omelet that took up almost the entire plate. Fluffy, golden brown, and filled with perfectly cooked peppers, onions, and tomatoes, I was in food heaven. I just absolutely loved it.
Fast forward several years later and I’m in a kitchen trying for the hundredth time to make an omelet that attempts to replicates the stuffed diner-style omelet you can find at almost any self-respecting diner.
But something is wrong. It always is. One way or the other the omelet proportions always just feel a little… off. The different fillings never seem like they ever time themselves to be at the appropriate levels of “doneness”. Sometimes the omelet is too tough and not that melt-in-your mouth goodness that I had come to crave. Sometimes it’s too fragile and too gooey, which throws off the balance of flavors.
This went on for a while. It wasn’t until I eventually started to appreciate just how precise and technical cooking could be that I started to understand just how imprecise and haphazard my approach had been.
However, after putting a little research and some good old-fashioned trial and error, it all started to come together. The following is a result of some of those findings.
Fresher Eggs Have a Different Texture
When you crack eggs into a pan, a fresh egg white will be tighter, i.e. not spread much in the pan. As an egg gets older, an egg white will be clearer, thinner, and more watery. This has an impact on the consistency and texture of your omelet, so for best results and an easier time cooking, try to use fresher eggs.
The 3 digit code on an egg carton or the “Julian Date” corresponds to the day of the year (out of 365) that the eggs were packaged. 001 corresponds to January 1st etc.
Prep phase: Combine Eggs, Salt, chives, and other Spices Minutes Before Cooking
Combining eggs and salt minutes before cooking can keep the omelet extra tender and fluffy. Make sure to whisk until ingredients are blended and allow 5-10 minutes for the egg mixture to rest. Before Frying the Egg Mixture, Melt Butter in Pan Just Until it Starts to Brown:
Cook Non-Cheese Fillings Separately:
Egg cooks much faster than most vegetable or meat fillings so cooking them together either means you have undercooked fillings or overcooked eggs. The key is to cook the fillings separately. While letting the egg mixture rest for 10 minutes or so is a perfect time to par-cook the fillings to give them a head start.
Add Cheese Fillings Right Away to other Par-Cooked Ingredients in a Separate bowl:
Since timing is so crucial, if your recipe calls for cheese, add it to your other freshly par-cooked fillings. This will help you get the timing right when it comes time to adding the fillings to the omelet itself.
Before Frying the Egg Mixture, Melt Butter in Pan Just Until it Starts to Brown:
Browning butter will give a rich complex flavor to your mixture. It will also help you keep the pan warm for when you add the egg mixture in. This process is fairly quick, so make sure you have the fillings ready to add on at a moment’s notice!
Medium High Heat and Gentle Stirring Technique for Best Results
By far, the two most important components of the process is controlling your stirring technique and your cooking temperature. As you cook the egg, with a spatula, lift the edges of the eggs to the middle of the pan and tilt the pan to let the uncooked portions cook. This should be done gently as possible to preserve the delicate texture of the omelet. Watch carefully until just as the egg sets.
Add Fillings in to Half the Omelet
Put the fillings on half the omelet once the egg is set. Then fold over the unfilled half to complete the omelet.
Finish the Omelet off the Pan
It may be tempting to keep the pan on the stove until it is finished, but this often leads to overcooked eggs because the eggs continue to cook even after the heat is turned off. Let the Omelet rest until ready to serve!
Chives and Butter Elevate the Flavor of Omelettes
To add a little flair to your omelets, common pairings with eggs include chives, basil, oregano, tarragon, cilantro and cumin. Feel free to experiment and see what flavor combinations work best for you!
3-4 Large eggs
2 teaspoons of chopped chives
6 strips of bacon
1 Green pepper chopped
Coarse salt and black pepper
1 tablespoon unsalted butter
USA Pan 10 Inch Chef Skillet