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Secrets to the Perfect Omelet {Gourmet Garden Giveaway!}

I have never been able to make good omelets. Even with the perfect omelet pan, I still couldn’t get omelets to turn out right. My omelets wouldn’t get done in the middle or they’d fall apart when I’d try to fold them over. They were never good, so I stopped making them, even though I loved to eat them.

This past summer I went to visit my friend Amy and her husband made us breakfast one morning. When I heard he was the “Omelet King” I decided I’d stick close by and watch what he did. Here’s what I learned from the master, himself.

6 Tips for the Perfect Omelet

  1. His omelets were simple, 2 egg, omelets, whisked to perfection. One of my problems was that I always used way too many eggs for one omelet.
  2. He added 2 scant tablespoons of water to the eggs as he whisked which helps to make the omelet light and fluffy.
  3. His ingredients were simple… a little shaved Gouda cheese, some basil and diced tomatoes. Add a pinch of salt and pepper, and it was perfection.
  4. He kept his heat at a medium low and only used a small pat of melted butter in his pan.
  5. His final step was key to me… once the omelet was close to done, he placed his omelet, pan and all, under the pre-heated broiler of his oven for about 30 seconds. This provided just enough heat to finish cooking the inside and made folding the omelet over after removing it from the oven incredibly simple.
  6. Randy used a very nice All-Clad Stainless Steel skillet when he made our breakfast. Although I covet that pan, I’ve found my little Teflon skillet works fine if I follow Randy’s tips. Just make sure whatever skillet you use is oven proof.

So there you have it. I now know how to make the most perfect omelets, thanks to that little visit with Amy and her “Omelet King” husband! Because of these tips, I enjoy delicious omelets several times a week, for breakfast or lunch.

You may notice the omelet in my pictures has a different color to it. That’s because I went a little crazy with my Gourmet Garden Basil as I whipped it into the eggs which turned them just a tad bit green. I love basil and whipping a little Gourmet Gardens into my eggs gives the omelet an incredible, fresh Basil flavor. I’ve been using my Gourmet Gardens herbs almost every day and am excited to share a cooler of Gourmet Gardens herbs with you! They will change the way you cook with herbs, especially in the winter. Get fresh herb flavor without actually growing your own herbs. It’s a brilliant product I really think you’ll love.

To enter the giveaway for the Gourmet Garden collection of herbs, simply follow the instructions in the Rafflecopter widget below! Thanks for reading and good luck!

a Rafflecopter giveaway

A special thanks to my friends at Gourmet Garden for providing the items for this giveaway. All opinions expressed are my own!

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Comments

  1. Amanda A. says:

    I would use the garlic the most.

  2. toss up between garlic and basil…

  3. Parsley!

  4. Catherine Schmidt says:

    I love their ginger… no more peeling and grating that pesky root!

  5. Catherine Schmidt says:

    I love their ginger… no more peeling and grating that pesky root!

  6. Chunky garlic – as I don’t like to cut up garlic!

  7. I have All-Clad pans but have always been afraid to use stainless stell (vs nonstick) for omeletes!! Love these tips.

  8. I’m pretty sure ginger would be my favorite, but they all look great!

  9. Which one would use the most? It would have to be ALL OF THEM!
    cjbrick@ymail.com

  10. Garlic and ginger are my go to flavors

  11. Sweet! I love Gourmet Garden herbs, but they are so hard to find here. The only place I’ve been able to is Target, and 9 times out of 10, my Target is sold out of everything. When I can get it, I love to use the ginger in everything from curries to cranberry muffins.

  12. I would say the basil if not the Italian herbs for my choices! (My son would say the Italian Herbs!)

  13. I never would have thought to put under the broiler! Great tip. I usually give up and just make scrambled egg omelet. HAHA

  14. Mmmm…love Gourmet Gardens’ basil and ginger. These omelets look wonderful. I’ve never heard the broiler trick — makes sense! :)

  15. I love to make omelets, especially on the weekend. For me, the perfect omelet has sauteed onions, peppers, and tomatoes, but hubby likes his filled with ham and cheese. Basil goes great with either of those combinations!

  16. I always love learning tips from others – thanks. My two tips is that I cook any veggies (like peppers and onions) that go into the omelet that way it doesn’t cool off the eggs so they cook better (especially important if I don’t do the second tip). The second thing I do is I actually flip the whole egg round before adding the filling so that the inside is all cooked before the filling is added (easier to do with a small skillet instead of a larger one). It also makes the egg a bit fluffier.

    Looks delicious! I love the addition of basil to the eggs – and that’s what I love about omelets – each one is made individual and I could add it to mine and keep it out of my basil-disliking husbands. ;)

  17. Julee Patterson says:

    This would be awesome! Italian herbs would get used most often around here. ;)

  18. Garlic!

  19. Glad I wasn’t the only one that couldn’t master the perfect omlete. I think I use way too many eggs as well. Thanks for the tips!

  20. Garlic and Basil. Yum! I love omelets!

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  1. [...] make this omelet, you use my favorite method for making omelets (skillet, cooktop then broil – will change your omelet making ways!). It’s soooo [...]

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