Easy Perfect Omelettes

Producing light, creamy, awesome omelettes can seem impossible when you keep turning out overcooked egg frisbees, but there are two easy tricks to always having breakfast success: frozen butter and chopsticks!


You'll Need. . .

Software

• About a tablespoon of butter for every three eggs, cut into small pieces and frozen (I know, it sounds weird)
• Pinch of salt and pepper
• About a teaspoon of oil
• Cheese or other fillings that you like to nom
• 3 eggs

Hardware

• A small pan (I prefer non-stick)
• A lid that fits over the pan
• A fork
• Chopsticks or a pair of wooden skewers
• A small bowl

How To

1. Chop a tablespoon of butter into small bits and freeze it
2. Heat your pan over medium-high heat and add about a teaspoon of oil
3. Crack three eggs into a small bowl
4. Add a pinch of salt and pepper
5. Using a fork, stir the eggs for about 70 seconds - don't stir too quickly or be too rough, the goal is to combine them not whip them
6. Add your frozen butter into the eggs and pour the mixture into the pan
7. Using the chopsticks, gently stir the eggs around
8. When the mixture resembles very soft scrambled eggs, spread it evenly over the bottom of the pan and cover with the lid, turning off the heat
9. Let sit for about 10 seconds, remove the lid and quickly sprinkle in your toppings, then cover for another 10 seconds
10. Remove the lid, put the heat under the pan on high, and cook for about 20 seconds
11. Carefully slide your delicious omelette onto a plate, folding it in half as you go, and enjoy!