Tips on Making a Great Omelette from Executive Chef Jesse Llapitan - Instructions
- 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