How to Make the Perfect Omelet

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Today is Friday, which means brunch is right around the corner! While we’d obviously love to host you at M&D for your weekend brunch routine (we serve Saturday & Sunday from 9Am-3PM), we understand that sometimes, you just can’t make it. That’s why today, I am going to teach you how to make the perfect omelet at home!

It’s really very simple, as long as you’ve got the right tools & a couple tricks up your sleeve.

Tip number 1: prep your toppings and have the right tools

BEFORE you start cooking, make sure you’ve got all your desired toppings prepped and ready to go. Cook up any meats and veggies, shred your cheese and chop up any fresh herbs. To keep things simple and balanced, stick with 2-3 toppings so your omelet doesn’t end up overstuffed (unless that’s what you’re going for!). Also, make sure you’ve got a plate ready and of course, a heat proof spatula.
Tip number 2: add water to your eggs
I know this one might seem a little odd but I swear, it works! Crack your eggs into a bowl and add just a splash of water. This will create steam when you’re cooking and that steam will lead to a super light and fluffy omelet.
Tip number 3: whisk the eggs first
Before you add your eggs and water to your pan which, by the way, should be pre-heated over medium-high heat, whisk them together with a fork until the whites and yolks are totally blended.
Speaking of your heated skillet, add enough butter to coat the bottom of the pan too. I recommend using unsalted so that you control the saltiness of your omelet with only the salt YOU add.
When the foam from the melted butter has subsided, your pan is ready and it’s time to add the eggs.

Tip number 4: gently scramble the egg mixture

Okay so you’ve poured the whisked eggs into your pan. Let them settle a little bit so that they start to set around the edges (this takes just a few seconds so don’t walk away). Use your spatula to pull the eggs away from the edges and toward the center so that the liquid starts to flow underneath the set part.
NOW it’s time for your toppings. Your eggs should be set on the outside but still soft on the inside. Add in your prepped toppings and fold one side of the omelet in. Tilt your skillet to fold over again and continue turning so the omelet falls onto your plate fold-side down. Add salt, pepper & any herbs and BAM! Breakfast is served.
What do you think? You ready to be a master brunch chef?

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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