Details: Created by:
Evelyn August | Prep: 2m | Cook: 3m | Ready: 5m | Feeds: 1 |
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Ingredients
3
large eggs
1
tablespoon unsalted butter
1
pinch salt
1
teaspoon water
1
tablespoon parsley
Steps
Step 1
Crack the eggs into a bowl and add the salt and your teaspoon of water/cream. Whisk vigorously with a fork until the whites and yolks are completely unified and no "streaks" remain.
Step 2
Heat an 8-inch non-stick skillet over medium-low heat. Add half the butter (1/2 tbsp). You want the butter to melt and foam, but not turn brown.
Step 3
Pour in the eggs. Let them sit for 10 seconds to set the bottom slightly.
Step 4
Using a heat-resistant spatula, gently push the cooked edges toward the center while tilting the pan to let the raw egg flow into the empty spaces. This creates "curds" that give the omelette volume.
Step 5
When the top looks wet but is no longer "runny" (like soft-scrambled eggs), add the remaining 1/2 tbsp of butter to the center. This adds a final hit of richness.
Step 6
Turn off the heat. Fold one-third of the omelette over the center, then tilt the pan to roll the whole thing onto a plate, seam-side down.
Footnote
In the world of classic omelettes, "brown is burnt." Keeping the heat low ensures the proteins stay tender rather than becoming tough.
The omelette will continue to cook for about 30 seconds after it hits the plate. Pulling it off the stove while it looks slightly underdone is the secret to that creamy center.
Adding a cold knob of butter at the very end creates a glossy sheen and a luxurious mouthfeel that makes a "basic" meal feel like a 5-star breakfast.
What makes this dish special?
Texture! Most people overcook omelettes until they are brown and rubbery. This version focuses on a "low and slow" approach with a touch of cold butter, resulting in a custardy, silk-like interior and a pale, delicate exterior that melts in your mouth.
