We all have those days when we come home and have no clue what to make for dinner. The fridge and the pantry are mostly empty, but you don’t feel like shopping and you’ve spent enough money eating out this week. Your answer: the omelet. A basic French-style omelet is fast, easy, delicious and feels like fancy food. You only need an omelet pan, three eggs, salt, a little butter and five minutes’ time.
First thing, crack the eggs in a bowl and scramble them until there are no pockets of egg white left. Stir in a couple small pinches of salt. Now then, heat your pan. You want a 9” nonstick pan, ideally an omelet pan, but a sauté pan will work. Heat it over medium-high heat for about thirty seconds.
Drop in a tablespoon of butter. It should sizzle when it hits the pan. Swirl the butter around to coat the pan. Let the butter “cook” about ten seconds until it gives off a nutty sort of smell. Now, pour in the eggs. They’ll start to cook immediately. Stir them for about five seconds with a rubber scraper, breaking up the even layer off egg on the surface of the pan. Then allow liquid egg to flow back into the holes you’ve made, re-forming the layer. Then just let the omelet cook for about a minute.
When the egg is almost completely firm, run the rubber scraper around the edge of the pan to loosen it. Fold the omelet into thirds with the scraper, folding in the right third of the omelet in toward the center, then the left. Slide the omelet onto your plate (the not-quite-cooked egg in the middle will finish cooking when it’s off the heat). If you want to butter the top a bit, great. Want to sprinkle on a few fresh herbs? Even better. A little thyme, dill weed or basil will be excellent. A plain omelet is perfect with a hunk of good bread, a nice glass of wine and the evening news. Enjoy!
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