How to Make an Omelet

Much to love about the omelet: It’s fast, healthy, and astonishingly satisfying for such a simple dish. Speed is key. The best omelets, in my opinion, are the classic French style, which cook in about 90 seconds. Yes, they require finesse: Chefs are judged by their omelet skills. But risks are low: You won’t ruin it, just overcook it a little; and costs are low, too. You’re aiming for an omelet that’s smooth outside and gleaming yellow (not browned, non, non, non). It’s creamy at the center, like velvety custard. Said French chef Raymond Blanc, “If you do not have two minutes to prepare a proper omelet, then life is not worth living.”

Stir egg constantly and briskly to produce the smallest possible curds. Tilt the pan so uncooked egg fills any holes.

 

Once egg is consistency of very soft scrambled eggs (still wet-looking), push omelet edge onto front lip of pan.

Roll other end of omelet toward front to close, then turn omelet out onto a plate, seam side down.