Best 4 Classic Omelette Technique Recipes

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

CLASSIC OMELET

Steps:

• Heat an 8 to 10-inch non-stick omelet pan over low heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break the eggs into a large bowl. Add the melted butter and whisk well. Season with salt and pepper.
• Return the pan to medium-low heat. Add the olive oil and the remaining butter and heat. Add the egg mixture and grasp the pan by its handle (using a potholder if necessary to protect your hand). Start shaking the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting a moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist "pancake" shape. At this time, add any filling of your choice, the tomato and goat cheese, or leave the omelet unfilled in the classic French style.
• To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. Serve immediately.

CHIARELLO'S CLASSIC OMELET TECHNIQUE

Steps:

• Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork. Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan. Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired. *Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses.
• Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day). Cut each ball in half and then in half again to chop up the spinach. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges. Variations: Try adding some chopped anchovy with the garlic. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach. Yield: 4 servings
• Preheat a grill or a grill pan. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole. Yield: about 3 cups
• Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed. Yield: 1 pound
• In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl. Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir. Serve the caponata at room temperature. Yield: 10 to 12 servings

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!