The Kitchn: This is the only way I’ll ever cook an omelet
Ivy Manning, TheKitchn.com
on
I always err on the side of a little underdone so that the interior is still moist and creamy. If you’re firmly in the well-done egg camp, cook the omelet a little longer at this stage; just keep in mind that the longer the eggs cook, the tougher they will become.
How to Make an Omelet
Makes 1 omelet
2 or 3 large eggs
1/4 teaspoon kosher salt
1 pinch black pepper
2 teaspoons butter
Optional 1/2 cup of desired fillings
Chopped fresh chives or basil, for garnish
1. Crack 2 or 3 large eggs into a bowl. Add 1/4 teaspoon kosher salt and 1 pinch black pepper and whisk with a fork until the eggs are well blended but not frothy.
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