Omelets To Flip For Recipes

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

Steps:

• Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
• Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
• Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
• Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

Steps:

• This omelet, which features cheese essentially melted on the outside of the omelet, takes a little bit of skill. It is accomplished by making the omelet as usual, but instead of adding cheese at the end, you flip the omelet once, place the grated cheese on it, and flip it again so the cheese is on the pan. Let the cheese get all melty and a little crisp, then slide the omelet onto the plate, and fold, cheese side up. People go crazy for this little trick. Just be careful that when you flip it before the cheese-side-down flip, cheese doesn't go flying everywhere. Practice makes perfect.
• Any omelet can be a baked omelet. Baking is easier than flipping. Just heat the oven to 375°F, melt a little butter in an ovenproof pan, put the filling ingredients in the bottom of the pan, and pour the eggs over the top. If there is cheese in the omelet, put the cheese on top of the eggs and bake for 5 to 7 minutes, until it is done to your liking. The eggs will be slightly fluffy, almost like a soufflé.
• Make a cold omelet using summer vegetables like tomatoes, zucchini, yellow summer squash, eggplant, and assorted baby root vegetables. Roast or sauté the vegetables very well and set aside to cool. Make an omelet as usual. When you are ready to fold the omelet, spoon some of the cooked vegetables onto one side of the omelet and fold the other half over. Refrigerate for an hour or until ready to serve. You might also wish to serve your chilled omelet as an unfolded frittata, in which case you would bake the frittata, slide it onto a plate, and chill it for an hour before serving. You can chill your frittata up to a day in advance. Serve chilled or at room temperature.