How to Make a Foolproof Omelet

Omelets are kind of like parallel parking. They've got a reputation for being tricky, but once you've mastered them, you've got an official license for kitchen competence. We picked the brain of Marie Simmons, author of nearly two dozen cookbooks including the James Beard Award-winning The Good Egg, to learn how to master an omelet. (It's not as hard as you might think!) cheap new balance shoes THE EGGS Two or three eggs is the perfect size for a single-serving omelet. "If making an omelet for two people, make two separate omelets or use 4 or 6 eggs for one larger, thicker, sturdier omelet. But an omelet cooks so quickly, it's easy to make one right after another." new balance 576 When beating the eggs, some cooks swear by cream. Others by milk, water, or nothing at all. It's simply a matter of personal preference; experiment to see what you like best. "I prefer water because I find it steams the omelet and makes it fluffy and tender. Other cooks claim the same for the milk or cream." If you do choose to add a liquid, add it at a ratio of 1 tablespoon per egg. new balance 993 THE TOOLS Use the right pan. "A heavy-duty nonstick 8-to-9 inch skillet with gently sloping sides and a comfortable handle is perfect for a 2 or 3 egg omelet." Grab a spatula. "I like to use a thin slender flexible rubber spatula for getting under the edges of the omelet and allowing the undercooked eggs in the center of the pan to ooze to the edges." new balance 420 THE FILLING Remember: the cooking part goes fast, so you want to be prepared before you start. "Have all of your filling ingredients (either at room temperature or slightly heated) ready to go." And don't let your eyes get bigger than your omelet. One-fourth to one-third cup filling for a 2 or 3 egg omelet is sufficient. new balance 996 THE POTENTIAL PITFALLS Don't overheat the pan. "To test the heat of the pan, hold your hand about 1 inch above the surface of the pan. It should feel hot. Another way to check the heat is when using butter: let it melt and begin to sizzle. The sizzling indicates the right temperature. Then swirl [the butter] in the pan to coat the bottom." Don't overcook the eggs, which will result in a tough omelet. "The eggs should not get brown." new balance mr890 Rolling the omelet out of the pan Avoid egg-folding anxiety by following Marie's final steps. "Once the edges of the omelet are set and the center has just a bit of moist egg showing, spoon the filling on the third of the omelet closest to the handle. Using a rubber spatula, fold the third of the omelet (the portion with the filling) onto the center third of the omelet. Then, grasping the skillet by the handle, tilt the pan over a plate so that the omelet rolls onto itself and then out of the pan onto the plate." Watch the video below for a demonstration on how to glide (even the most stubborn) eggs out of the pan. http://www.cheapnewbalancer.com