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THE PERFECT OMELET April 11, 2006 Here are some tips for making a really good omelet. The goal is to have the egg fully cooked through, but without having stuck or turned brown. It's a lot tougher than you'd think: 1. Your mixture should be 2 eggs with just a tablespoon of milk or cream, plus salt and pepper to taste. Whisk it in a bowl with a fork, which will break up the yolks, but do not get it frothy. 2. Select a well seasoned black iron omelet pan to use. If it is slightly dirty, wipe it with a dry paper towel. Do not wash it, as the accumulated oils which season the pan will be removed. A professional will heat the pan quite hot, pour a handful of coarse salt into, allow it to cool, and then scour with the salt. 3. Heat the pan until it is quite hot, and add a little oil. Quickly add the eggs, turning the skillet to get the bottom covered. Rap the bottom of the skillet sharply on the stove to loosen any egg which may start to stick. Then using a fork, stir the eggs down to the bottom of the skillet one direction, while shaking the skillet in a circular motion in the other direction. This very quickly exposes the liquid egg to heat and gets it to set. 4. Remove from heat as soon as the eggs are nearly all set and add whatever filling you desire. The eggs will continue to cook slightly at this point, setting firm all the way through. You can try to flip the omelet by rapidly jiggling the skillet back and forth and then giving it one final big confident jerk. The omelet should rebound off the back edge and fold neatly over itself, forming a half circle. Easier by far, is to take a thin spatula and fold over first the back third, then the front third, envelope fashion, and slide it out of the pan. Sprinkle a little salt and pepper, and our touch: a pinch of fines herbes. And there it is - a perfect omelet.
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