Making an omelet
Intermediate Eggs and butter
Beaten eggs cooked quickly into a thin, tender sheet, then folded around a filling.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Whisk 2 to 3 eggs with salt; have any filling cooked, warm and ready.
2Heat an 8-inch nonstick pan over medium, add butter, and pour in eggs when the foam settles.
3Stir and shake for 20 to 30 seconds, then let it sit until the top is just barely set.
4Add filling to one half, fold the other half over, and slide it onto a plate.
Why does it work?
A small pan keeps the egg layer thin so it sets evenly in about a minute. Stirring early makes fine curds for a soft texture; stopping before it dries keeps it from browning and toughening.
What are the common mistakes?
- Pan too big — the eggs spread thin and overcook.
- Raw fillings — they release water and stay cold inside.
Still stuck? Watch someone do it on YouTube.
More eggs and butter
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