Tips on Making a Great Omelette from Executive Chef Jesse Llapitan

Growing up on a farm outside of Seattle, Washington, Jesse Llapitan knows his way around an egg. Now Executive Chef for the Palace Hotel in San Francisco, Llapitan oversees the Garden Court restaurant as renowned for its brunch specifically the famous omelette station - as it is for its stunning dining room, complete with a stained-glass dome and shimmering chandeliers. Breakfast from your own kitchen can be just as special as it is at the Palace Hotel!

Equipment List

Fry Pan
Saute Pans


- Whisk three fresh organic eggs in a copper bowl. According to Llapitan, copper produces a chemical reaction with the eggs, making them fluffier.

- Once the eggs are whisked in a liquid consistency, season them. "This is a step that most people miss but seasoning the eggs while they are liquid is much better than seasoning the top of a cooked omelette," Llapitan says. He likes to use sea salt and fresh cracked pepper. (Another trick, try sautéing your peppercorns in a pan before putting them into your pepper mill. "It creates a totally different flavor," Llapitan says.)

- Heat a nonstick pan on medium heat and add butter. Llapitan recommends clarified butter but whole butter is fine, too, he says. "You'll know your pan is hot enough when the butter sizzles a little in the pan but it should never burn," he cautions.

- If you are using vegetables or meats that require precooking, sauté those first, then pour the egg mixture over the top. Flip once, cook for another minute or two, and then serve.

- For ingredients such as cheese or salmon that do not require pre-cooking, just pour the whisked eggs into the middle of the, pan cook for a few minutes, and add the remaining ingredients.

- To serve, fold over one edge of the omelette to create a half-moon shape or flip the flat round omelette onto the plate and turn under the edges to create a perfect circle. Serve with fresh fruit or slices of heirloom tomatoes and grapefruit juice, Llapitan suggests.

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