This is going to sound pretty ridiculous considering all the things I learned to make in culinary school, but the humble omelette is what really got me. It wasn’t so much the technique as much as flipping the thing. A well-made omelette is fluffy and moist, so when you’re ready to flip, it’s a jiggly mess. I can’t tell you how many omelettes I went through (actually I can, it was 5) until I was able to flip one properly on omelette day.
You can’t begin to imagine what the kitchen looked like after Hurricane Omelette came through. Even Chef Wiseman’s shoes were covered in scrambled eggs. The stovetop was a complete disaster, with bits and pieces of sticky eggs stuck to every crevice. And guess which lucky individual was assigned to clean it all? That would be ME. Miss-goofed-up-with-5-omelettes-till-she-got-it-right.
I was determined to get that flipping action down, so for the next couple of days, my husband woke up to a fluffy 3-egg omelette for breakfast, and my kids got their choice of quesadillas for dinner. I was flippin’ paper clips, candy, and yes, I was flipping myself…out.
By the time our practical test came at the end of the semester, my omelette was spot on. I flipped it on the first try. Couldn’t be better. I wish you could have seen the smile on my face when I put that fluffy omelette on the plate. Priceless.
But I’ll share a little secret with you all. I’m not above another omelette flipping disaster. When I went to flip the dessert omelette in the photo, the yolk splattered all over me. I was covered in Passover nut omelette batter.
So now that I’ve shared my omelette hall of shame, I’d be happy to share some secrets to making the perfect fluffy American omelette (French omelettes are creamier and are not browned or flipped).
#1 Add a splash of milk to your eggs and season with salt and pepper.
#2 Whisk the mixture well to incorporate some air into the batter.
#3 Make sure your nonstick pan is greased and hot so you get a nice brown finish on the egg.
#4 As soon as your batter hits the pan, stir with a spatula from the inside out and quickly scrape down the sides. Repeat several times until the omelette is beginning to set.
#5 Sneak some butter or oil under the edge of the omelette and shake the pan to see if the omelette can slide. If not, add a bit more fat and test again. Once you are sure the omelette can slide on the pan, you’re ready to flip.
#6. Slide the omelette towards the sloped end of the pan and FLIP. Try not to get egg batter all over your face.
#7 This is where you would add your fillings of choice.
#8 Fold the omelette by one third, starting from the right side.
#9 Turn the pan towards you [like how someone might stab themselves (thanks to The Wise Man for that awful metaphor!)] and flip the pan over onto a plate, so that it sits seam-side-down.
#10 Garnish with fresh herbs or your garnish of choice.
The process sounds long, but it shouldn’t take more than 1 1/2-2 minutes total, from start to finish.
Now that I’ve given you some tips on making the perfect omelette, lets talk a little bit about nut omelettes. Huh? Yes, I said nut omelettes. Why would anyone want to eat a sweet omelette? Well, they might be on a strict no-carb diet. Or, it might be Passover, and they might not be fond of eating chocolate cake made out of potato starch for breakfast.
When I was growing up, my mom would scramble up this sweet nut omelette batter for us whenever we felt sick of the heavy Pesach food (which was pretty often). Last year, I even managed to convince my toddler that they were pancakes (she hates eggs!) and she gobbled them down.
So before you make a face at having a sweet omelette for breakfast, just imagine that you’re almost having a crepe – only fluffier. And you get to skip all the crepe-making. Which is a lot harder than it looks BTW. I should know, I went through a LOT of them on breakfast day.
For more Passover dessert ideas, check out the Kosher Connection Link-Up below!
2 tbsp milk (use almond milk for nondairy, or omit if you must)
1/4 cup ground walnuts (or your nut of choice)
1 tbsp sugar
pinch of salt
raspberry jam (or your favorite jam), optional, for filling
fresh fruit, optional, for garnish
Whisk together the eggs, milk, nuts, sugar and salt until fluffy. Pour dessert omelette batter into a hot nonstick frying pan that’s been greased. Working quickly, continuously stir the eggs, scraping down the sides as you go. When the eggs looks like they’re starting to set, shake the pan to see if the omelette can slide around. If it’s stuck, sneak some butter or oil underneath, going all around the edges until it’s able to slide easily. Slide the omelette towards to sloped edge of the pan and flip it over. If desired, spread some jam in the center of the omelette and fold it in thirds. Roll it on to a plate, seam side down. Garnish with fresh fruit.
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