If you never took Omelets 101, here is the short course: You
must have the right pan, thoroughly preheated over a moderately hot burner. You
must have a decently large glob of butter and a no-fear attitude.
The pan must be of heavyweight metal, preferably aluminum with a nonstick
coating. It must have sloping rather than steep sides, so that the eggs can
readily be slipped out and flipped over to form a neat little package on the
warmed serving plate. An 8-inch pan is perfect for a two- or three-egg omelet; a
10-inch pan will accommodate a five- or six-egg omelet that will satisfy two or
three light eaters or one teenage boy.
Allow the pan to heat until a drop of water will dance upon it - not just
sizzle. With a fork, whisk the eggs together briefly - just enough to
incorporate the yolks and whites - with a pinch of salt, a tablespoon of milk or
water or nothing at all.
Put butter into the pan, and when it has foamed and subsided, pour in eggs and
allow them to set a minute; then begin gently stirring and pulling the set eggs
away from the sides of the pan toward the center, so the uncooked part can flow
When the eggs are set but still moist on top, lay 1/4 to 1/2 cup of your chosen
filling down the center of the omelet, perpendicular to the handle. With a
spatula, flip one-third of the omelet - the part closest to the handle - over
the filling. Now grasp the handle from from underneath, tip the pan up and over
and slip the omelet out of the pan onto the plate, flipping it over one more
time as you go. Your omelet has been folded in thirds, like a proper business