How to Make a Perfect Omelet?

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By Dixya

I have been diligently making omelets on a regular basis with a hope to perfect it. Omelet is a simple dish but things can take a bad turn quickly from being delicate and fluffy to a dry mess. I have been there and done that many times. So after watching and reading about omelets on the internet, I have come to the conclusion that a perfect omelet calls for medium heat, a good pan, a spatula, and your undivided attention. Also, after making it a few times, you learn little things like where to position your pan to ensure even heating and when to start shaking eggs so it sets perfectly.

Alton Brown suggests soaking eggs for 5 minutes in hot, but not scalding hot, water to ensure faster cooking (which leads to a fluffy omelet) and Emeril Lagasse has a recipe with heavy cream. It seems like everyone has their own spin on the fluffy omelet which is pretty neat because what works for me may not work for you so if you want, go ahead and experiment different ones to find your version of the perfect omelet. The recipe I am sharing today is a basic omelet that’s perfect for everyday use but if you are feeling a little adventurous and have some time on hand, I suggest adding fillings such as sauteed veggies and cheese.

On a totally unrelated note, I am flying to Nepal tomorrow for a week to attend a family event. I have kept it on the down low around here because of work and school, the idea of vacation hadn’t sunk in until very recently…I do have some posts lined up even though I may be a little quiet for a few days. Follow me on instagram to take a peek into my time in Nepal.
If you are hosting an Easter brunch, or want a perfectly fluffy omelet, give this recipe + method a try. I hope it works for you just the way it’s worked for me. I’d love to hear your experience or share your photos on instagram #dixyacooks.