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The Proper Omelet

The Proper Omelet

Chef notes

Chef Geoffrey Zakarian knows a few tips for making the perfect omelet. One trick that might surprise you: He uses frozen diced butter when starting an omelet; it provides lift and makes the omelet creamier as it emulsifies. He also uses an extra egg yolk.

Technique Tip: For an extra creamy omelet, add a touch of crème fraîche to the middle of the omelet before you fold it.

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  •  3 eggs
  • 1 egg yolk
  • 2 tablespoons butter, diced into 1/4-inch cubes and frozen
  • 2 ounces Gruyere cheese, optional
  • 2 tablespoons finely chopped mixed herbs (such as tarragon, chives, chervil and parsley), optional
  • Kosher salt
  • Freshly ground black pepper



Beat the eggs with the additional egg yolk until smooth and evenly yellow.


 Pour eggs into an 8-inch nonstick pan with the butter, and heat the pan to medium heat. Using a spatula, stir the eggs continuously until the butter has melted and the eggs are barely starting to set, but still runny. 


Stop stirring the eggs and allow them to set at the bottom. At this stage, season the surface of the eggs with salt and pepper. 


 When the eggs are still slightly soft, add the cheese and herbs (if desired). You may also use only herbs or only cheese.


 Fold the omelet by tilting the pan away from you and folding the near edge over and allowing the omelet to roll onto the plate.  Finish with additional fresh herbs or cheese if you choose.