This Weird Tip for Making Perfect Omelets Works Every Time

Making the perfect omelette definitely requires some skill. But all too often, chefs fall into the same omelette traps over and over again. With these tips, you can make tender, delicious omelets in no time at all. I'll admit that the third tip is a bit strange, but I promise it's without a doubt the right one. First, you need to choose the correct shape. Non-stick frying pan is the soulmate of an omelet. They're just made for each other. Any hint that the egg will stick to the pan can tear it to shreds, which makes a non-stick pan indispensable. An eight-inch nonstick skillet is the perfect size for a three-egg omelette.Once you have a suitable frying pan, you will need to use the right amount of heat. Although omelets cook fairly quickly, there is no need to increase the temperature. By working low and slow, you'll get a superior product in just a few extra minutes. Omelets cooked over low heat are tender and creamy, unlike dry and crumbly ones cooked over a higher heat. Use a small amount of butter - ½ tablespoon is enough-and reheat until foam forms.To make the omelets soft and creamy, you need to use the mixing device correctly. In most recipes, you will see that a rubber spatula or wooden spoon is used to beat the egg-curd mass as it forms, but I prefer to use something else. Here's a tip that works every time: stir the eggs with your chopsticks. Quickly mixing eggs with chopsticks, you get small and tender cottage cheese cakes instead of large hard ones that can be obtained with a spatula or spoon.The most important thing is that omelets are always perfect, everything should be in its place and ready to eat, in other words, thought out. Do yourself a favor and take an extra minute to make sure that you have a plate nearby, that your toppings are pre-cooked, shredded, or whatever, and that you'll actually be ready to eat in a few minutes. If you don't do this, you risk overcooking the omelet while you're looking for a plate.The perfect omelet
Break the eggs into a bowl and beat until smooth. Season with salt and pepper (optional).Preheat an 8-inch nonstick skillet over medium-high heat. Add the butter and cook until frothy. Do not allow the oil to get browned. Prepare everything you need for cooking: a plate, stuffing, and eggs.Add the eggs and stir vigorously in the pan with your chopsticks, shaking the pan. Do this for a minute or two, until the eggs are creamy and no longer runny.Note that the small curd cakes are still tender and moist, but not watery.Tilt the pan and gently roll up the omelet on one side.You can add a filling, such as cheese or cooked vegetables, to the middle of the omelet right before rolling out.Flip it onto a plate and enjoy!