| Tips for Making the Perfect Omelet |
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| 1.
Use clarified butter, which does not burn as quickly as salted or
unsalted butter. If you do use regular butter, watch carefully to keep
it from burning. |
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| 2.
Whisk the eggs immediately before you pour them into the hot skillet,
otherwise they will deflate. Incorporating lots of air into the eggs
will ensure a light and fluffy omelet. |
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| 3.
To make sure the skillet is the right temperature, hold your palm a few
inches above it; when your hand feels warm, the pan is ready. |
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| 4.
After adding the eggs to the pan, simultaneously whisk the eggs and
shake the skillet vigorously back and forth over the heat for about 1
minute. (Keep the eggs moving, so you incorporate some of the runny
parts with the cooked curds.) The key to a fluffy omelet with a smooth
surface is to stop whisking just before the egg sets. |
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| 5. Use a rubber spatula to gently fold half the omelet over the filling. Press down lightly on the half-moon to seal the omelet. |
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| 6.
To serve: Lift the skillet with one hand and hold a serving plate in
the other. Tilt the skillet to let the curved edge of the omelet slide
onto the plate. Quickly invert the skillet, folding the portion of the
omelet that is left in the skillet over the curved edge on the plate. |
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A Note About Frittatas
A
frittata is a round Italian omelet that has its fillings mixed into the
eggs before cooking, rather than folded inside like the French omelet.
The eggs are cooked slowly over low heat, and finished in the oven or
under the broiler to set and lightly brown the top. The result is a
firm and fluffy egg pie that can be eaten warm or at room temperature.
Leftover frittata can be sandwiched in a wedge of crusty bread for an
excellent panino (Italian-style sandwich). |
