How to Make an Omelet
Omelets are super easy to make. However, they do take a little practice to get right and make pretty. The main thing to remember is that the pan needs to be medium heat. You also need a decent omelet pan. I highly recommend a good non-stick pan like the ceramic non-stick pans. These pans are just as amazing as cast iron at cooking the food. If you want to make these on your next campout, I would also recommend using a good camp stove or a campfire grill to set the pan on. The problem with cooking over the fire is that the pan will end up full of soot and you may not want to use it in the kitchen when you get home. Stoves tend to be faster too since you do not have to build a fire and continuously feed it.
Types of Omelets – American
Regardless of indoor or outdoor cooking, there are a few keys to making good omelets. While omelets are fairly easy, I sometimes have a difficult time making them perfect. So I set out to master this tasty little breakfast item. There are several “types” of omelets including the French omelet, the American style or folded omelet. There is also the fluffy or souffle omelet. This recipe is the American-style omelet. An American omelet is cooked at a lower heat and the cooked edges are lifted with a spatula to allowing the uncooked portion underneath. I feel like I still have some work to do in perfecting the look of my omelets, however, the taste is perfect!
The French Style
French omelets are cooked at a high heat with a conditioned pan with sloping sides. Once the eggs begin to coagulate, shake the pan and stir the eggs in a circular motion with a fork. This technique is more difficult than the American style and for simplicity sake, I stick to the American style recipe. I simply mention the French style here because omelets are a very French dish.
Troubleshooting omelets are easy, just turn it into a scramble. I once visited a popular chain breakfast restaurant where they tried to pass off a scramble as an omelet. When I mentioned this to the waitress, I was astounded to learn that this was how they actually served omelets. It was very disappointing to see a scramble passed off as an “omelet” that day. What was most horrifying to me was that when I mess up my omelets, I just turn them into a scramble. I laughed on the way home. I’m not a classically trained chef, I mostly work from my restaurant experience, watching others, and reading, but I do know the difference between omelets and scrambles. Sorry, Patty, you lost me that day.