- [Narrator] Omelets are a satisfying showstopping way
of upgrading your breakfast game
and odds are you already have everything you need
to create one.
They say you can't make an omelet
without breaking a few eggs.
Well, we cracked hundreds to test the best tips,
tricks and techniques so we could show you our recipes
for the three most essential omelets.
(calm music)
First up, the French omelet.
To some, the French omelet is arguably the most famous
and technically challenging.
Soft on the outside and custardy on the inside.
This omelet is easier to make than most people think.
There are only four ingredients in this recipe
so it's really important
that they're the freshest you can find especially the eggs.
As eggs get old, the membrane inside slowly breaks down
becoming more liquidy
resulting in a flatter and sadder omelet.
Fresher eggs have a more robust interior
making the omelet even fluffier.
Start by cracking your eggs in a large bowl.
Don't worry if you see any of these white stringy bits
also known as the chalaza.
They're totally normal
and won't affect the taste or texture of your omelet.
You want to beat the eggs until they're completely combined.
You don't wanna see at any stringy bits of yolk
or white floating around.
Whisk, whisk, whisk.
Next, we're adding water.
As the omelet cooks, the water will become steam
allowing it to rise.
When tested, the omelet with the water
was noticeably fluffier than both the one without water
and the one with cold butter added while cooking.
Lastly, add the salt and whisk again.
Let the mixture stand for about 10 to 15 minutes
to allow the salt to work its magic.
As the salt dissolves, a couple things start happening.
It evenly distributes throughout
giving the omelet consistent seasoning
and helps give it a fluffy texture.
Just a heads up, your eggs may get deeper in color.
This is totally normal.
If anything, it'll actually make the omelet look even better
like Instagram worthy.
You know what I'm saying?
Make sure you choose a pristine nonstick pan.
Eggs are notoriously sticky if given the chance.
Classically, French omelets are made over high heat
but we found medium is actually much better for beginners
and yielded similarly delicious results.
Add the butter and just let it do its thing
until it just barely starts to foam.
Like with the eggs, make sure to use good unsalted butter.
We recommend European style which has a higher fat content.
Remember, more fat means more flavor.
Also, this is a French omelet so you know, staying in line.
The next bit requires some coordination.
Add the eggs to the pan
while using a spatula to scrape the curds
up from the bottom and the sides.
You wanna keep moving them around
so that they stay on the smaller side.
Remember, smaller curds, better omelet.
In a few minutes,
the eggs will become softly scrambled and custardy.
Reduce the heat to low and using your spatula,
gently spread everything into an even layer.
If there are any pools of undercooked egg,
give the pan a gentle shake to distribute them.
Everything should be wet, not runny and hold its shape.
With the heat turned off,
slowly and carefully roll the omelet up
adding a bit of butter to the pan
so the eggs unstick more easily.
That's a little pro tip for you.
Once completely rolled,
make sure the seam side is facing down
so everything is sealed up.
This might sound excessive
but brush the omelet with even more butter.
This gives it a glossy appearance
and makes the surface sticky enough
for garnishes to adhere to it.
I mean, again, French omelet, French butter, more butter.
It's a whole vibe.
We prefer ours with the classic combination
of fresh chives and flaky sea salt
and voila, you've made a French omelet.
A word of advice, don't waste any time.
It's best enjoyed fresh out of the pan.
The interior should still be creamy and custardy
and with a little bit of practice,
you can become a master in no time.
The American omelet.
Okay, let's talk about American omelets.
So maybe you want an omelet that's a little bit less fussy
or maybe you just wanna add a ton of toppings.
Golden brown on the outside,
packed with flavor on the inside,
the American style omelet is the one for you.
To get started, like with the French omelet,
we found that salting the eggs ahead of time
greatly improved the fluffiness factor.
We also found that water
had a significant impact on texture.
Other additives like cream
actually give the omelet a significantly denser texture.
Who would've thought?
Beat the mixture until well combined
then set aside for 10 to 15 minutes.
While the eggs rest, let's talk about toppings,
the best part.
The ratio is key.
We found that a quarter cup of cooked filling
per two eggs works best.
You can use whatever ingredients you want.
Just remember some fillings like spinach or mushrooms
contain more water than others
so it's important to cook them down
to prevent the omelet from getting too loose and watery.
In a pan over medium high heat, add the butter.
Once melted, add the vegetables and cook until softened.
We're going with a classic combination
of onions and peppers.
Finally, if using, add your choice of meat.
We went with ham and cook until browned and crispy.
Transfer the toppings to a bowl and set aside.
Make sure to give the pan a good wipe to remove any burned
or sticky bits that you know could mess with your omelet.
Add the butter and let it cook until browned and nutty.
This is what's going to give the omelet
a lot of its trademark golden brown crust.
Add the eggs to the pan.
As they begin to set,
use a spatula to push them from the edge to the center
tipping the pan as needed
to allow the mixture to spread and cook evenly.
The curd should be larger than those in the French omelet.
You can tell it's ready when the eggs are set
but the top still appears wet.
Turn off the head then add the toppings over the egg
finishing it off with your choice of cheese.
We went with a nice cheddar.
Cover the pan with the lid
and let everything stand for a minute or two
while the residual heat finishes the omelet
and melts the cheese.
Oh, yum.
Finally, loosen and fold the omelet in half
then transfer to a plate to serve.
And there you have it.
That's how to make an American style omelet.
It should be golden brown on the outside
with a cheesy fluffy interior.
It's delicious.
It's filling.
It's pretty hard to beat but we're not quite done yet.
The Japanese omelet.
Tamagoyaki.
If you've never tried a Japanese omelet,
prepare to have your mind blown.
While some people spend years perfecting this artful omelet,
with a bit of practice,
you'll be rolling this at home in no time.
Start by beating the eggs until they're well combined
but not over-beaten
to the point of being bubbling or frothy.
Next, add the sugar, salt, soy sauce and mirin.
You can also use sake.
Feel free to just the amounts
depending on how sweet or savory you want the omelet to be.
We prefer a balance somewhere in the middle.
Dashi stock adds a ton of umami to the omelet.
We use powder dashi which only needs water.
A word of caution, don't add too much
or the eggs will become too delicate to handle
making them really challenging to roll.
We found our sweet spot
to be about one tablespoon of dashi per egg.
Add the dashi stock
and whisk everything together until incorporated
and a quick pro tip.
Transfer the mixture to a measuring cup
to make it easier to pour while cooking
or you could also just whisk it in one to begin with.
Normally, Japanese omelets are made
using a purpose-built pan which we easily found on Amazon.
The square configuration makes it ideal
for rolling the omelet into its iconic shape.
However, a normal nonstick fry pan works just as well.
You'll just need to trim the edges of the omelet
once all is said and done.
That part's really easy,
Set the pan over medium high heat.
Once at temperature, brush generously with oil
using a chopstick and a folded piece of paper towel.
Make sure to get those corners too.
You could also totally use a silicone brush.
Don't skimp on the oil.
Make sure the pan is totally coated.
Add enough egg to coat the bottom of the pan
swirling it around to create an even layer.
It should also sizzle and bubble a little when first added
but the heat shouldn't be so high that the eggs brown.
If your omelet starts to brown, you've gone too far.
Just start over.
It's fine.
And a word of advice.
If your pan is too hot,
rather than fiddle with the stove controls,
raise and lower the pan off the heat
to keep everything from overcooking.
Just make sure things don't get too cool
or else the egg will stick to the pan.
When the bottom of the eggs are set
and the top is still a bit wet, you know it's ready to roll.
Gently start rolling the egg towards yourself.
If it tears a bit, that's okay, don't worry.
These will disappear as you continue layering the egg.
Once fully rolled, push it to the opposite side of the pan.
Keep repeating each step,
oiling, pouring, setting, rolling and pushing
until all the egg mixture is used up.
By this point, the omelet should resemble its final form.
We prefer to slice ours into quarters.
Look at all those amazing layers.
They're so pretty.
You can really see every layer.
It's kind of like a little mini crepe cake.
Serve it with a bit of grated daikon radish
and some soy sauce.
The perfect Japanese omelet should be boxy, pale yellow
with a custardy spiral of egg throughout it's center.
Perfect for impressing guests or most importantly, yourself.
And there you have it, the three essential omelets
every cook should have in their roster
whether it's the classic French omelet,
the fulfilling American omelet
or the beautiful Japanese omelet.
You're now guaranteed to have a stellar recipe
for any occasion.
What's your perfect omelet?
Let us know in the comments below.
These recipes are all available on tasty.co.
Oof, my perfect omelet?
When I was little, my mom would make, I guess, I don't know,
I guess it's a combo between like a French and American
but she would layer like sour cream
and scallions and paprika.
Maybe that sounds like a weird combo but it's the best.
When I make an omelet, that's all I want on it.
(calm music)