


Do this until the eggs have created enough curds that it forms a solid mass on the bottom of the pan. As soon as the butter is melted, add the eggs and using a rubber spatula, immediately begin stirring the eggs in small circular motions moving clockwise around the pan.

The extra fillings are simply an added bonus gently wrapped in perfectly cooked eggs.This omelette recipe is easy and versatile to show off the extraordinary flavor of a simple omelette.

When prepared this way, the flavor of butter and eggs is all that's needed. This means that no browning takes place on the omelette, leaving the outside exceptionally tender-a fork should pass through almost like pudding. The eggs are gently heated and barely cooked through before they're removed from the heat. However, my culinary training exposed me to a fact that was difficult to believe at first-I'd been making omelette wrong my whole life. A true omelette should be almost custardy on the inside. I grew up in a house where an omelette was almost crisp, browned on the outside, folded in half, and packed with cheese and whatever fresh ingredients we had on hand. If you ask 10 people how to make an omelette, chances are you'll get 10 different creations.
