Choosing Ingredients
• European-style butter is best for an omelet because the fat content is slightly higher than that of most American-style butters. Always use unsalted butter, then add salt to the eggs, so you have greater control over the seasoning.
• Use good eggs, preferably local. Eggs are the main component of this dish; the more flavorful they are, the better your omelet will be. They should be at room temperature, to allow your omelet to cook quickly and evenly. Leave them on the counter for an hour before cooking, or let them sit covered in warm water for 20 minutes.
• Don’t overbeat your eggs. Beat them lightly, just until the white and yolks are well mixed and uniform in color, but not airy or bubbly. If you introduce too much air into the eggs by whipping them, you’ll end up with something closer to an omelet mousseline (see the recipe below) rather than the classic dish.
• For fluffier eggs, add up to a tablespoon of diced cold butter into the beaten eggs before cooking.
• Use an absolutely clean frying pan. Don’t cook the eggs in bacon fat or any singed leftovers that will alter the look and taste of your omelet.
• Be judicious with the butter in the pan. You just need enough to coat the pan lightly but thoroughly — about 1 tablespoon. Do not use too much, or the eggs will be heavy and greasy rather than light.
• For extra flavor, brown the butter in the pan before adding the eggs.
• For richer eggs, after folding the omelet, smear the top with softened butter or crème fraîche before serving. This is also a good way to get garnishes to stick to the top, caviar and herbs in particular.
Cooking and Folding the Omelet
You’ve got three main technique options for cooking an omelet. While all will get you to the same end result of ethereal scrambled eggs encased in a gossamer shell, cooks generally prefer one method over the others. Try them, and see which one works best for you. Note that all are doing the same thing: introducing air into the eggs by beating them until they are fluffy, then letting the bottom set so it holds all those light, eggy curds.
As with any new technique, practice makes all the difference here. So after choosing the method you like best, practice it until you get it just right for your taste. You can fold your omelet either in half or thirds as desired. Both are traditional.