Making the perfect egg white omelette is a lot easier than I've thought for many years. Culinary school opened my eyes to a buttery, slow cooked, relatively hands-off approach to stepping up my egg skills.
Over Medium-Low heat, melt butter in an 8" sauté pan
Crack eggs and separate whites and yolks into different bowls (save yolks for another recipe)
- Once the butter has melted and pooled in the pan, pour in the egg whites
- Using a spatula, move the eggs around for about ten seconds then swirl pan to ensure edge to edge coverage
Allow omelette to cook slowly until most of the liquid on top has set
Once the top of the omelette begins to set, sprinkle seasonings and any desired raw/cooked toppings down the middle of the omelette
Fold one-third of the omelette over on itself and cook for about 1 minute
Slide the non-folded portion of the omelette onto a plate and turn pan over to fold the previously folded section on top to create the classic tri-fold omelette
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Ingredients
Directions
Over Medium-Low heat, melt butter in an 8" sauté pan
Crack eggs and separate whites and yolks into different bowls (save yolks for another recipe)
- Once the butter has melted and pooled in the pan, pour in the egg whites
- Using a spatula, move the eggs around for about ten seconds then swirl pan to ensure edge to edge coverage
Allow omelette to cook slowly until most of the liquid on top has set
Once the top of the omelette begins to set, sprinkle seasonings and any desired raw/cooked toppings down the middle of the omelette
Fold one-third of the omelette over on itself and cook for about 1 minute
Slide the non-folded portion of the omelette onto a plate and turn pan over to fold the previously folded section on top to create the classic tri-fold omelette
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