Instructions
- For an evenly cooked omelette, you need smooth eggs. Whisk to incorporate the whites and yolks for an even mixture with no white strands or pieces of yolk floating around.
- Use a ceramic nonstick or well-seasoned cast iron skillet pan. Nothing is more important to achieving the perfect roll than using a nonstick pan.
- Start your pan on medium to medium-low heat. Lower heat is key here because when you add butter to the pan, it shouldn’t make a sound, (that means no immediate sizzling or foaming.) Instead, you want the butter to gently melt into the skillet. When you start to see a few little butter bubbles, add the eggs. You should not hear a sizzle when the eggs hit the pan. Make sure to season the eggs once they are in the skillet. A little sea salt and black pepper is perfect. Now is the time to stir.
- Stirring your eggs as soon as you add them to the pan makes sure nothing is going to stick to the bottom. Stirring also helps to prevent curds of the cooked egg from forming faster than it takes the entire mixture to cook. Every so often, scrape down the sides of the pan to make sure no bits of egg overcook. (Here is where I might sprinkle on a bit of shredded cheese)
- Holding the skillet handle in your left hand at a slight angle, tilt the pan away from you and gently begin coaxing your omelette into a roll. Once you’ve made your first roll, add a pat of butter to the skillet to help loosen it up the rest of the way.
- Once the omelette is rolled and all the way at the other end of the pan, tip the pan over onto the center of a plate, using your spatula to help you get the omelette to sit seam side down.
- Finish with a sprinkle of sea salt and finely chopped fresh chives. Enjoy!!