Eggs are best cooked at room temperature. A cold egg in a hot pan may stick to the pan. Cooking a room temperature egg will also make the omelet cook faster and more even.
Crack the eggs into a small bowl (I use a Pyrex measuring cup). Add 1 teaspoon of water or mayonnaise for each egg and beat the eggs vigorously with a fork. This action will introduce air bubbles making the omelet light and fluffy.
NOTE: When cooking eggs it is always best to use the right size gourmet skillet one where the eggs will nearly fill the pan. Omelets cook best in an 8-to-9-inch gourmet skillet (a slope sided pan).
Heat your omelet pan over medium heat (275ᵒF or #4) for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted spread the butter around the pan to ensure it covers the entire inside surface of the pan.
- INDUCTION: When cooking on an induction cooktop keep in mind the pan will reach the set temperature as quick as 15 seconds so you must be ready to cook and have ALL the ingredients prepared.
When the unsalted butter bubbles, pour the eggs into the center of the pan and cook. As the eggs begin to cook, lift the pan, and tilt it around until the excess uncooked egg pours off the top of the omelet and into the pan. Then use the spatula to shape the edge and make sure the omelet is not sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge.
When the omelet is about half cooked through add whatever ingredient you would like to cook into your omelet, about a half to three-quarters cup.
Finish the Omelet: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
Plate the Omelet: Slide the one-third farthest from you onto the plate and then ease the fold over, and just ease the pan over. There you have it.
Get Chef David Knight’s 250 page Cookbook HERE