Ok, now that we have all the stuff, let’s get cracking. Take those two eggs and crack them open into the mixing bowl. If you are new at cracking an egg, then you can crack them into a smaller bowl first to avoid the “shell in the bowl issue”. If you see shells by the seashore or in this case in your mixing bowl, then it’s time to fish them out because having a crunchy omelette is not going to be a crowd pleaser and it is not as easy as it sounds to get those shells out once they have made their way into your bowl. 

As a matter of fact, fishing out a small piece of egg shell  which have fallen into  your bowl, is like herding kittens. Just be patient and try to trap the little sucker to the side of the bowl and try to bring it to the top and then over the edge it goes and have a paper towel ready to dispose of that pesky shell as it will somehow make its way back into the bowl if it gets stuck to your finger. Now, assuming there are no shell issues, and/or you have fully resolved said shell issues, it’s time to move onto step 2. 

Step 2 is very important and should not be rushed.

Take a fork and vigorously combine the egg yolks with the egg whites. I am sure there is a science as to why the whites and the yolks need a thrashing in order to be combined to the point where all you see is the yellow of the yolk and zero whites, but to be honest, I don’t know and have never cared enough to look it up.  If you feel the need, then once you find out, drop me a line and let me know. In the meantime, now that your mixture has been perfectly combined, with zero whites left, it’s time to start cooking.

Time to move to the stove. Take your skillet, place it on the stovetop on medium to low heat, and melt that butter evenly and make sure to swirl the skillet so you get the butter all over the skillet, as eggs tend to stick to almost everything they come in contact with.

Once the butter is bubbly, gently add the egg mixture to the pan. Now stop. Don’t do anything. Keep calm and just gaze at the wonder you have just created for a minute or so until the edges start to bubble, take your spatula and from the center start gently moving the egg mixture around until it starts coming together,  then moving the outer cooked eggs towards the middle which will cause the middle less cooked egg to move towards the spot you just left for them, you may need to encourage this movement by tilting the skillet a bit towards where you want the egg to go. Repeat this process around the edges of the skillet until the center appears to no longer need the help of being swirled around as it will become almost set.

Now it’s time to start the fold. Again, using the spatula, I like starting at the right side of the skillet, gently slide the spatula under 1/3 of the egg mixture and flip over onto itself.-Let cook for an additional minute or so for the final firm up. I like mine a bit runny, but that’s just me. Now for the final flip. I personally think the plate flip is the easiest way to go.

Turn off the stove, at this point the egg has cooked. So no need to have any burn issues. You will need two free hands for this move. Take your plate with your left hand and with your right hand lift the skillet on an angle and bring the plate towards the skillet. At this point they should be almost touching and at about a 45-degree angle towards each other.

Ok enough talk, let’s finish this. Flip the omelette onto the plate making sure to have the omelette flip onto itself so the left side flips underneath itself in order to create that perfect omelette fold.

Ok let’s recap here for a moment. If you have never made an omelette and you made this one perfect, then stand up and take a bow as it’s not easy to make an omelette. If you are a novice and it didn’t come out perfect, then the great thing is they are just eggs and they taste great no matter how they look. Keep practicing. 

Once mastered you can add any and all kinds of your favorite veggies or meats or both into the pan prior to adding the egg mixture.