Introduction: Classic American Omelet

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About: Chef J. Alan Sedor operates a boutique smoked pork company. His ham, bacon, and sausages grace the menus of Michelin-rated restaurants. Chef Sedor is anticipating receiving his third consecutive set of Micheli…

This is a classic method for making an American omelet. The bacon ends, cream cheese, and pickled peppers are only suggestions. No matter which filling ingredients you choose, consider contrasting textures like crispy bacon and cream cheese and also an acidic component like pickled peppers, capers, olives, etc. Practice makes perfect and mistakes are often delicious.

Supplies

Ingredients-

  • 2 eggs, at room temperature and as fresh as possible
  • bacon, as much as you like
  • cream cheese, as much as you like
  • sliced pickled peppers, as many as you like

Tools-

  • chef's knife
  • small frying pan
  • silicon spatula
  • wire whisk

Step 1: Dice & Sauté

Dice up some bacon “end-pieces” and sauté on low heat so the fat renders into the pan before the bacon burns. If you can’t find end-pieces, dice up thick cut bacon.  

Step 2: Remove Bacon, Reserve Fat

Remove the sautéed bacon but reserve the rendered fat in the pan. Return the pan to the burner. Turn up the heat to medium low.

Step 3: Whisk & Pour

Whisk two fresh eggs in a bowl and then pour the whisked egg mixture into your pan. 

Step 4: Drag From the East

As the egg begins to cook, imagine that your pan is a compass and slowly drag the silicone spatula from the eastern edge of the pan towards the center allowing liquid egg to fill the exposed surface. 

Step 5: Drag From the West

Repeat this process from the western edge.

Step 6: Drag From the North

Repeat from the north.

Step 7: Drag From the South

Repeat from the south. The idea is to expose most of the liquid egg to the direct heat of the pan while creating beautiful ripples.

Step 8:

Repeat the whole process again from east, west, north and south.

Step 9: Add Fried Bacon

Add your fried bacon onto one half of the omelet.

Step 10: Add Cream Cheese

Add the cream cheese to the same side. 

Step 11: Add Peppers

Add your pickled peppers.

Step 12: Tilt, Flip & Plate

Tilt your pan and flip the unoccupied half of the omelet onto the toppings side. Tilt, shake, and push your omelet onto a plate. 

Step 13: Troubleshooting

Troubleshooting-

My omelet was thin and lacked structure-

Your pan might have been too large. Your eggs might have been past their prime. Fresh eggs make better omelets. Smaller pans make thicker omelets.  

I burnt the bottom of the omelet-

Either your heat was too high, or you took too long to complete the steps. 

It took me twenty minutes to cook the omelet-

Your heat was too low. 

My friend from Lyon said I did it wrong-

Nope. She’s doing it wrong.