How To Make An Omelette

We’ve all seen that bit in The Bear where Sydney makes the most incredible-looking omelette of all time, stuffing it with a chubby snake of Boursin and finishing it off with a scattering of chives that even the notoriously hard to please @ratemychives would be proud of. We’d offer to give you the recipe for that but, honestly, we don’t have the time or the patience. Instead, the aim of this article is help you learn how to make the perfect omelette. Because, regardless of how you like your eggs, it really is a skill worth mastering.

Not only is it a versatile dish that can be customised to suit your taste, but it's also a fantastic choice for breakfast, brunch, or even a speedy dinner option. My dad was the first person who taught me how to make a ham omelette and that lesson was one I was able to use regularly whenever he wanted to go to the pub and leave me home to sort out my own dinner. Smart move, dad.

In this relatively comprehensive guide, we’ll walk you through the process of making an omelette from scratch and tell you all about the best tips and techniques for creating this underrated workhorse of a recipe.

If you want to properly master the art of making an omelette, the first step is to gather your essential ingredients. None of this will be a surprise to you but we thought it was best to list them out in case you literally have no idea where to start. For this how to make an omelette guide, you'll need:

Eggs (usually 2-3 per omelette depending how hungry you are) – the foundation of any great omelette. Duh.

Butter or Cooking Oil – crucial for a perfectly non-stick cooking experience. Butter is preferred.

Salt and Pepper (to taste) – these are the basic seasonings that’ll elevate your omelette's flavour profile. You’d be shocked how much of a difference salt can make.

Filling Ingredients – here's where having some of your own omelette filling ideas come into play. You can get as creative as you'd like with diced bell peppers, smoked salmon, onions, chorizo, tomatoes, mushrooms, ham, herbs, or even different types of cheese.

Creating a memorable omelette – like Sydney’s Boursin number we spoke about earlier – often centres on the omelette filling. Whether you're crafting a classic cheese omelette or exploring new omelette filling ideas that are more like the limitless options you get at a fancy hotel breakfast, this step is where your personal touch and flair shines. Make sure to always begin by sautéing your chosen ingredients in a separate pan until they reach a tender perfection. No one wants a crunchy omelette.

Now, let's focus on the eggs – a critical component of any perfect omelette recipe. Make sure you’re using good eggs. They’re the main flavour base so using high-quality Clarence Court eggs or Buford Browns will add a nice colour and taste to the ensemble. Crack those eggs into a bowl and get ready to whisk them. This is a crucial step in learning how to make an omelette. Take a moment to focus on beating the eggs thoroughly. This ensures a fluffy omelette that's both light and delicious.

The choice of your omelette pan is pivotal in helping you adhere to some proper omelette cooking techniques. Opt for a non-stick frying pan, preferably one sized around 20 to 25 centimetres in diameter. If you’ve got a crap pan, you’re going to end up making crap omelettes. If you’ve got the perfect pan for the job, you’ll be a hell of a lot closer to achieving that perfect omelette.

Starting with a hot, well-oiled pan is key. Heat is your friend heere as you want to make sure the egg sets and forms the omelette’s outer layer without becoming scrambled eggs. When your oil is looking hot and shimmering, pour those beaten eggs into it. This step, often overlooked, is crucial for a quick and easy omelette that doesn't stick. If you want it to taste more buttery, you can lob a knob of butter in at this stage.

Now, here's where your omelette filling ideas can really come to life. Sprinkle your sautéed ingredients evenly over one half of the omelette. It doesn’t matter whether it’s the right or the left – that’s totally up to you, man. Hopefully you’ve got some delicious omelette filling ideas that’ll work well with each other. One of the most important things to take into account is making sure you don’t overfill your omelette or make it too wet. The combination of your ingredients and well cooked eggs is what’ll turn a good omelette into a delicious omelette.

As the eggs set and the edges firm up, gently fold the other half of the omelette over the filling, forming a cute little half-moon shape. This will ensure your omelette looks like the perfect omelette you’ve got in your head. Let it cook for another minute or until the eggs are fully set but still slightly moist inside.

Here’s a couple of quick fire tips for working on your omelette game:

• Feel free to experiment with different omelette fillings.

• Invest in a high-quality non-stick pan for easier flipping.

• Make sure to season your omelette with fresh herbs or spices for added flavour. Seriously.

Right, so now that you've learned how to make an omelette like a pro. Armed with essential omelette cooking techniques and a myriad of different omelette filling ideas, you can confidently create this delicious dish for breakfast, brunch, or dinner. I hope. If not, then I’m sorry for failing you. But you know what you say: you can’t make an omelette without cracking a few eggs.