How to Make the Perfect Omelette: Koji Cooks' Recipe Revealed

THE PERFECT OMELETTE

A perfect omelette is delightful for a simple, light dinner, much like it is enjoyed in France; it's not just for breakfast. The possibilities for fillings are endless, and here, we're making a simple cheese omelette, served with a buttered English muffin, which also pairs well with a tossed green salad. I'm enhancing this one with a Raspberry-Balsamic glaze drizzled on top—optional, but a nice touch. There are a few essentials for a perfect omelette: Use no more than 2 medium eggs per person; the massive 3-4 egg omelette towering several inches high is not ideal. The omelette should be lightly cooked and slightly custardy, not resembling a giant folded rubber sponge. When the eggs hit the heated pan, they should make almost no sound, and they should not be beaten fluffy but rather stirred well. I use chopsticks for this. The omelette should not be overcooked or overfilled; it is an elegant creation—the perfect omelette.

THE PERFECT OMELETTE - Recipe (serves 2)

4 medium sized eggs or 3 large - mixed in a small bowl.

1 tablespoon unsalted butter

1/4 cup grated Comte cheese or melty cheese of your choice.

A drizzle of raspbery balsamic glaze

sea or kosher salt

cracked fresh black pepper

METHOD - Refer to photos for steps

Heat a small carbon steel or nonstick pan (I use an 8" carbon steel crepe pan) over medium-high heat for a few minutes until hot. Add the butter and let it melt, then pour in the eggs. As they start to set, lift one edge, tilt the pan, and let some of the uncooked eggs flow underneath. Repeat on the other side. When the eggs are slightly runny but mostly set, sprinkle cheese on one half, gently fold, and turn off the heat. Let it sit in the hot pan for 2 minutes. Plate and drizzle with raspberry-balsamic glaze and a sprinkle of salt & pepper. Serve with a buttered english muffin and/or a simple green salad.

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