Introduction: Easy Perfect Omelettes (Step-by-Step)
Producing light, creamy, awesome omelettes can seem impossible when you keep turning out overcooked egg frisbees, but there are two easy tricks to always having breakfast success: frozen butter and chopsticks!
Step 1: You'll Need. . .
- About a tablespoon of butter, cut into small pieces and frozen (I know, it sounds weird)
- Pinch of salt and pepper
- About a teaspoon of oil
- Cheese or other fillings that you like
- 3 eggs
- A non-stick mall pan
- A lid that fits over the pan
- A fork
- Chopsticks or a pair of wooden skewers
- A small bowl
Step 2: Mix It Up
- Chop a tablespoon of butter into small bits and freeze it
- Heat your pan over medium-high heat and add about a teaspoon of oil
- Crack three eggs into a small bowl
- Add a pinch of salt and pepper
- Using a fork, stir the eggs for about 70 seconds - don't stir too quickly or be too rough, the goal is to combine them not whip them
- Add your frozen butter into the eggs
Step 3: Heat and Eat
- Pour the mixture into the pan
- Using the chopsticks, gently stir the eggs around
- When the mixture resembles very soft scrambled eggs, spread it evenly over the bottom of the pan and cover with the lid, turning off the heat
- Let sit for about 10 seconds, remove the lid and quickly sprinkle in your toppings, then cover for another 10 seconds
- Remove the lid, put the heat under the pan on high, and cook for about 20 seconds
- Carefully slide your delicious omelette onto a plate, folding it in half as you go
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