Classic Omelette
The Omelette. This is one of my favourite ways to eat eggs. I prefer my omelettes loaded with tomatoes, onions, mushrooms, chives, cheese, spinach and chopped turkey. Before adding all of these amazing ingredients, it’s good to learn how to cook the basic omelette. Though very simple, the omelette takes some skill to cook properly as many burn and overcook them. It takes a bit of practice to get the omelette just right. It’s all about paying attention to what’s being cooked and controlling the heat source which is why many chefs use “the egg test” to determine the skill level of cooks they may hire. Here’s one recipe for a basic omelette! Enjoy!
| DIFFICULTY | TIME | QUANTITY |
| MEDIUM | 10 MIN | 2 EGGS |
VIDEO
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- 2 large Eggs
- 1/8 TSP or a pinch of Kosher salt (salt to taste)
- 1/16 TSP or a pinch of black pepper (black pepper to taste)
- (4 TSP or 20g) butter
DIRECTIONS
- Whisk 2 eggs with a pinch of salt and black pepper (to taste) for 30 seconds.
- Add 1 TSP butter in small pieces and whisk for a further 15 seconds.
- Place skillet (I used a 10-inch non-stick skillet) on stove at medium heat.
- Add 2 TSP or 10g of butter.
- Pour eggs into skillet when butter has melted.
- Do not let the eggs stick by moving the eggs around in the skillet and spreading the liquid eggs around the pan to allow the eggs to cook.
- Add 1 tsp butter and then slowly start folding the eggs toward one corner of the skillet.
- Transfer eggs to a plate. Serve immediately.