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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. christina says:

    chunky garlic!

  2. Elaine Allen says:

    Any and all, garlic and parsley first!

  3. I think I would try the Cilantro first.

  4. My favorite has to be the basil and and the cilantro.

  5. i’ve seen these herbs in the grocery store but never purchased them. would love to try it. i know i’d use the garlic a lot.

  6. Oooohh. I used to love omlets when I was growing up. Gorgeous.

  7. It’s a tie between basil and garlic-I love them both!!

  8. I would definitely try out the Cilantro herb first!

  9. Definitely the garlic!

  10. Ooohhh! I saw this in the store the other day when visiting family. We don’t have them in our local stores yet. I wanted to buy all of them. I don’t think I could choose which one to use first.

  11. Denise Wheeler Van Cleave says:

    I would definitely use the garlic the most, but I would love to experiment with the others!

  12. I love the basil!

  13. Mellisa w says:

    Basil, thanks!

  14. Cooking Cyclist says:

    Your omelet looks so good, will try you advice. Yum love omelets.

  15. Definitely the cilantro and chili pepper!

  16. Basil and cilantro.

  17. I love those little squeeze tubes of herbs! I am notorious for letting good herbs go to waste–this is just the best idea. Also I suck at omelets… this looks GREAT! Need a skillet…

  18. Funny seeing this post now. I’ve had omelets on the brain for the past two days since seeing the opening of the new season of Top Chef. While paring down applicants, Wolfgang Puck tested his batch of prospective chefs by making them whip up an omelet. Very timely post. :)

  19. Heather Hughes says:

    Wow! I guess I’ve never noticed these at the supermarket before. I’m always letting fresh herbs go bad – this is a great idea.
    I would definitely use the parsley, basil or garlic!

  20. the chunky garlic thkanks

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