Eggs-Zavier Week: Omelette

by bsherm on January 5, 2011

So now we move on to the Omelette. This can have a fussy vibe, but the similarities to scrambled eggs are significant. No surprise, my epiphany regarding omelettes came courtesy of Alton Brown yet again. This time it was in Season 7, Episode 3 in the episode The Egg Files VI.

When I used to make omelettes, it was basically an Egg Pancake. Cook on both sides, don’t muck with it. Alton showed a better way. A truly great omelette is actually a combination of creamy inside, and toasty outside.

This is also the episode where AB shared the egg warming tip. Now once again, I am not totally faithful to AB on this, but he does get the credit for sending me in the right direction.


  • 10″ non-stick omelette pan
  • Bowl for warming eggs
  • Whisk
  • Silicone Spatula


Actually, the same list as scrambled eggs.

  • Eggs. I know 3 is more common, but I find 2 to be sufficient.
  • Pinch Kosher Salt.
  • Couple turns of Black Pepper.
  • Tapatio (or some inferior hot sauce).
  • Stick Butter.

What’s Different

The core difference between making scrambled eggs versus omelettes is the heat, Rather than starting low, you start high, and lower the heat.


  1. Warm eggs in bowl of hot tap water.
  2. Heat pan on burner over medium-high heat. If you have an infrared thermometer, you are looking for just over 300 degrees.
  3. Crack eggs and place in mixing bowl with salt, pepper and a few dashes of hot sauce.
  4. Whisk eggs to combine, but don’t get carried away. AB recommends a fork to avoid introducing too many bubbles. I just take it easy with a whisk.
  5. Run the stick of butter across the pan to coat. The butter should foam quickly.
  6. Add egg mixture to pan and stir to form curds.
  7. Run spatula around circumference of egg, and swirl to move liquid to edge.
  8. Turn down heat and wait about 10 seconds.
  9. Jiggle pan to make sure it moves. Use spatula carefully to release if necessary.
  10. Omelette is done when it is still slightly moist. It will continue to cook after folding.
  11. Fold egg 1/3 in pan, then slide out of pan folding the other side. Video can help, check AB on YouTube.
  12. Serve and enjoy.

I debated videoing the process, but seeing as AB has done it better, and it is available on YouTube, I’ll refer you to the clip instead. It is 10:19 long, but the key part starts at 8:55.


If you want to fill your omelette, the filling needs to be cooked. Cheese is easy, it will melt nicely, but if you are going to add other fillings make sure they are warmed up as well. They also need to be added down the center, so that when you pull of the tri-fold it stays inside.

So that is the basic omelette. Tomorrow, in honor of the Crosstown Shootout, I will offer a Crosstown-themed omelette. Enjoy, and Go Bearcats!

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