The last time few times I’ve attempted to switch up my usual scrambled eggs breakfast to an fancier omelet, I’ve been less than professional. Now, as someone who doesn’t usually give up easily this omelet thing was looming over me in the kitchen for years now. Finally, my mom bought me the correct kind of omelet pan they use in restaurants (although once you get the hang of it this isn’t necessary) and I found a recipe that helped me step by step through the process–thank you Alton Brown!

I wish I had taken a photo while preparing it but alas I assumed I would fail as usual and this would just be another semi scrambled, semi folded egg concoction. Well, much to my surprise and delight I actually created an omelet that looked and tasted like your professional French-restaurant-style masterpiece. I used dill instead of chives and added some shredded cheddar cheese but otherwise I stuck to Mr. Brown’s perfect recipe and produced my very first perfect omelet that was fluffy, not runny and folded just right.

Basic Omelet

Recipe by: Alton Brown, Food Network’s “Good Eats”

Yield: 1 omelet/1 serving

Prep Time : 5 min
Total Time: 15 min

Ingredients

• 2 eggs, warmed in hot water for 5 minutes
• Pinch salt
• 1 tsp. room temperature butter, plus 1/2 teaspoon for finishing omelet
• 1/2 tsp. fresh chopped chives

Directions

1. Crack the warm eggs into a bowl, add salt and blend with a fork.

2. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the rest of the pan. Move a spatula around the edge of the egg mixture to help shape into a round and loosen the edges. Let the omelet sit in the pan for 10 seconds without touching.

3. Shake the pan to loosen from the omelet. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over. Coat with the remaining butter and sprinkle with the chives. Serve immediately.