You’ll get some in a minute. [Music] When it comes to egg cookery, few dishes strike fear into the hearts of mortal cooks like the omelette. Why? Because it is literally 30% pan and 70% well technique and they’re eggs, but you get it. Uh we require in fact three large uh chicken eggs. I’m also retrieving my favorite block of parmesano reano and some fresh herbs, oregano, thyme, parsley, that sort of thing. Ideally, the eggs would be 70 to 75° when they hit the pan. If you keep your eggs in the fridge, you want to beat them in a metal bowl set over a second bowl of warm water. And use a fork as a whisk will make your eggs frothy, and you don’t want that. You need an 8 in non-stick skillet or fry pan. Now, I’m a fan of nitrided carbon steel. That’s steel that has been treated in a high temperature nitrogen-rich environment. So, the nitrogen atoms literally lodge between iron atoms at the surface, rendering said surface extremely hard and relatively stick proof. And unlike coated pans, um this thing will only get better with use and age. It doesn’t even mind metal tools. The pan goes down over medium low to medium heat for 2 minutes. Now, that’ll give you plenty of time to chop up those herbs. Also, at the last minute, I add half a teaspoon of kosher salt to the eggs along with just under a teaspoon of olive oil, which is the only fat I will add to this recipe. You’ll also need a rubber or silicone spatula. The eggs go in. There’s not going to be any hissing, no drama. Count to 15 without stirring. Then, you’re going to stir, kind of moving all around the pan for a 10 count. Let it sit completely unassaulted for another 15 count. Then repeat the stirring for another 10 count. Again, make sure you go all the way around the edges. Then leave it alone for another 15 count. Finally, we’re going to stir one more time with the 10 count. You’ll notice that the curd is really starting to set up. When that 10 count’s done, take a minute and kind of spread that curd out. We’re going to let this sit for another 15 count. At this point, go ahead and add your Parmesan cheese, pepper, if you want herbs inside, that’s fine. Then cover and time 1 minute. Don’t mess with the heat. Leave it where it is. Then turn the heat all the way to low and leave covered for an additional minute. Now the dismount. Lift the pan and fold straight away from the handle towards the center. Then just tilt until gravity starts to roll it up. Get your spatula under the lip. Just slide it out onto your plate. Finish with the herbs. And there is a simple omelette. Perfect for breakfast, lunch or dinner. And yes, dogs love them, too.
35 Comments
For me, this technique will DEFINITELY overcook an omelette.
baby dont fear the omelet
lowkey if i need a mf plate and a timer to cook my omelet thats too much.
This guy is priceless! So glad he’s back!
Bit dry
You fear the omelet because you think it's hard to cook.
I fear the omelet because I think wet eggs are gross.
We are not the same.
Extra points for the Boston Terrier good sir! My Boston does everything with me also 😆🐶
That's not a fkn omelet 😂 where's the rest of it?
Failed both attempts due to my own errors, I'm still blaming Alton
This is the most try hard omelette I've ever seen. It is not that deep.
Wasted 15 counts of my life watching this ridiculous video
Giving strong "Big Night" vibes.
Julia did it better.
That good dog better have gotten some, it was promised!
❤Love your show. Always have. Love your puppy too.❤
My wife is interested in buying nitrided steel as she replaces her current pans.
What brand do you use in this video.
Not wanting a recommendation just information.
Thank you.
These back-to-basics recipe shorts were a fantastic idea. Keep em comin!
I'm so excited to see you. I love your attitude, intelligence and your voice plus your super cooking skills!
Thanks for giving details on the PAN!! I've been researching non stick / safety / durability etc etc and it's been driving me CRAZY! (It's quite the rabbit hole). That ommy looks perfect!!
The exact same method, but for variation use fish sauce as the salt, white pepper, and spring onion and garlic chives as herbs. Also replace the olive oil with something more neutral. serve with Lao Gan Ma.
I've been wondering for years why I couldn't get an omelet to be fluffy, and now I get it.
Easy, just go to the store and buy a special pan, special cheese, special oil, special herbs, special salt.
What brand pan is that Al!?
I used to love watching your show on the food network when I was all hung over as a teenager 😂😸
That's not an omelette… It's just a rolled up fried egg… Omelettes generally contain cheese, onion, bacon or other meat..
Hubby made a perfect mushroom omelet for me Sat. 😋
Why have I never heard of nitrated steel pans??!?
Salting raw eggs denatures the proteins and makes them rubbery…. sorry alton, but you let me down
Tell me more about your cookware Alton 👀
I’m 32. Grew up on Good Eats. AB, I adore you! You’ve truly inspired me my entire life. I hope to continue watching you another 30 years.
Now I want a nitrided carbon steel pan! And I'm also a fan of that kitchen timer, looks sharp and functional!
Edit: for those interested, timer is the Mooas Time Loop Visual Digital Timer. Unfortunately it's from a South Korean company and I can't find it available presently in the US. There was a South Korean website selling in South Korean currency. It was on Amazon, but currently listed as unavailable.
Alton me and my elderly mother love you and would you please say hello to her….it would mean alot to her… not to mention I've loved your teaching since 1999…. please…. I've put her through so much because of my autism and ADHD… and self meditacing…. I've put her through so much misery but I'm in treatment for alcohol and it would mean the world to us….if you read these please help me to do something to make her day…I love you and so does the Father in heaven…I'm sorry for bothering you…I know you're busy so if you can't I understand….
Gotta salt those eggs at least 10 mins before they go in the pan!
We still watch you in high school foods class 😂
This is way too complicated