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Why do we tend to overcook omelettes? A search on amazon will reveal several books with different theories on how to perfect your omelette. This one is simple: do not cook it for more than 5 minutes.
First, heat the pan over high heat for approximately 30 to 60 seconds. Then, allow the butter to melt. Pour the well-beaten eggs into the pan, and tilt the pan to spread the egg mixture evenly. Let the eggs firm up a little - this should not take more than 10 seconds. Use a spatula to gently direct the mixture away from the sides and into the middle. While the middle is still a little runny (after about one minute), add the filling.
It will not take more than just a few more minutes until the omelette is ready to eat. Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
The key to perfect your omelette is to cook the eggs so that they remain soft and delicate on the inside and firm on the outside. It's not an easy balance to achieve, but by cooking the omelette for a shorter amount of time at a high heat your chances are greater.
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10-26-2008 @10:11AM Bryan said... I've had great success using the "Alton Brown Method" There is a youtube video of it here:
http://www.youtube.com/watch?v=3ctOrOZ__p0
(an additional link to Part Two will show up when you go there)
For me, I found that his suggestion to not use cold eggs straight from the fridge greatly improved my omelettes.
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