What the pans taught me about making a good omelet.
After months of practicing omelet production in a variety of non non-stick pans, the results are in. I really didn’t intend this project to take so long, but many things are afoot–more on that soon.
Good things it’s been perfect omelet weather, which is to say horribly cold, wet, gray and even snowy. Only eggs have sustained me.
As promised, I have made omelets with more and less success in cast-iron, stainless steel and black steel–all 8 inch.
Can you guess which I prefer?
Yes, my $30 French omelet pan made of black steel is the standout. The French must indeed understand something about omelet physics because this heavy duty, easy care pan heats quickly, cooks eggs evenly and holds the heat to complete the cooking even after it’s pulled from the burner. And, for no extra charge, the handle stays cool. (So, there you have it, Jane, I say buy the omelet pan for crepes and omelets, since it performs both tasks with aplomb.)
All of the pans have taught me something critical to becoming a more proficient and confident omelet maker:
1. Season the pan just before using and preheat thoroughly. If you add the beaten eggs before the pan is hot enough to make the oil shimmer, they will be more inclined to stick. FYI: This is true of all proteins and frying in general.
2. Use enough oil to glaze the pan. One of the reasons non-stick became so popular was that people were avoiding any and all hydrogenated oils. No such worries with extra-virgin olive oil, which I use it to make every single heart-healthy omelet.
3. Cook less egg at once. I pour no more than 2 beaten eggs into the pan at a time and make individual omelets. This is great for practice and prevents overcooking some of the egg while the rest is still raw and runny.
4. Give the eggs a chance to set. If you stir the eggs like you’re planning to scramble them, they’ll remove that nice oil coating and will start to bond to the pan.
5. This omelet pan does a lot more than omelets, including egg over easy, sunny side up and the rest, naturellement, crepes of all kinds, shredded home fries and just about anything you want to reheat, saute or pan fry in small quantities. This pan has legs.
Get your pans preheated and oiled up because we’ll tackle the ultimate omelet techniques in the next installment.