How To Make The Ultimate Fluffy Omelet

1Photo: Courtesy of America's Test Kitchen.
Typical omelets make a fine breakfast or light dinner, but diner-style omelets can satisfy the biggest of appetites. We wanted to make our cheese omelet to be impossibly tall, fluffy, and loaded with cheese and other fillings, but the recipes we tried left us with flat and flabby eggs. Incorporating air into the eggs with a mixer is what makes our cheese omelet great. After letting the bottom of the omelet set on the stovetop, we pop the skillet into a preheated oven, and just six minutes later you’ve got a fluffy omelet, cooked to perfection.
Perfect French Omelet
Serves Two
*Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you don’t have skewers or chopsticks to stir the eggs in step three, use the handle of a wooden spoon. Warm the plates in a 200-degree oven.
2 tbsp unsalted butter, cut into 2 pieces
6 large eggs, cold
Table salt and ground black pepper 1/2 tsp vegetable oil 2 tsp shredded Gruyere cheese
4 tsp minced fresh chives
Cut 1 tbsp butter in half again. Cube remaining tbsp butter into small dice, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, place oil in 8-inch nonstick skillet and heat over low heat for 10 minutes.
Crack two eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add 1/8 tsp salt and pinch of pepper. Beat eggs until yolks and whites are well combined. Stir in half of frozen butter cubes.
Add 1/2 tbsp reserved butter piece to skillet and heat until foaming subsides, 45 to 90 seconds. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. If you have them, use two chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into an even layer using rubber spatula. Sprinkle omelet with 1 tbsp cheese and 2 tsp chives. Cover skillet with tight-fitting lid and let sit one minute for runnier omelet, and two minutes for firmer omelet.
Heat skillet over low heat 20 seconds, uncover, and, using rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1-inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat two minutes before repeating instructions for second omelet starting with step 2. Serve.

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