Egg

How to Make a Perfect Omelet, According to 5 Dads

June  6, 2018

Is it just me, or is there something about dads and omelets? It seems there might be some undefinable, unspoken connection between father figures and fluffy eggs. I thought I was alone here until I consulted some other staff members. "No, it’s definitely a thing," said one coworker. "Yeah, my dad’s like obsessed with making omelets," replied another.

Okay, I thought, I’m not making this up. An overwhelming amount of dads have an overwhelming amount of love for the art of making omelets.

Obviously, this can’t be generalized to include all dads and all types of omelets. There are probably bunches of fathers who hate cooking omelets, who would rather bake cakes or sear steaks or call the whole thing off and just order in. But you know what they say: Three's a trend. And I’ve met way more than three dads who can—and love to!—whip up a mean breakfast omelet.

To test this theory, and to learn a bit along the way, we reached out to some of our dads and asked them about their tried and true omelet techniques.


SCOTT LAPERRUQUE

Father of Emma Laperruque, Food Writer and Recipe Developer




Pan on medium heat. Use butter, not oil. Keep the spices simple: salt and pepper. You could add endless fillings, but don’t. Narrow it down, make sure they complement each other. Always add the cheese first. Only fill half the omelet, then flip the other half on top. The stressful part is going from the pan to platter. Be confident and quick, all in one motion. Bring out to the oohs and aahs of your family. And don’t forget the hot sauce.


GABE RAMIREZ

Father to a chinchilla and husband to Luz Ramirez, Marketing Manager



1. Cook whatever veggies you have in the fridge. 2. Scramble the eggs. 3. Pour into pan, cover with American cheese, fold in veggies.


AJAY BAKSHANI

Potential future dad and brother of Nikkitha Bakshani, Associate Editor

The method pretty much follows the one in the video: It's the first thing I learned how to cook so didn't stray too far away. I haven't seen anyone cook an omelet like that before so I decided to give it a go.

I usually put more pepper than most would like and I soon started experimenting with putting some cheese before folding it over. As far as prep, again not much other than 2 eggs and butter. I remember the first time I made them my mom was a mix of surprised I was able to do anything with regards to cooking, scared I was going to burn the house down, and upset that the entire house smelled like eggs because I forgot to turn on the fan. I used to always make omelets like that and would force it on my other family members, when they definitely would have preferred an Indian omelet with a bunch of chilis and spices, but I liked pretending I was a fancy chef and flipping the pan onto my plate.


MICHAEL HARRIS

Father-in-law of Caroline Harris, Senior VP of Partnerships & Strategy




Family’s Favorite Omelet (now served to a third generation of our family)

This recipe is for one omelet. Multiply the ingredients by the number of omelets to be served.

Ingredients

  • 3 egg whites, beaten by hand in a ramekin with a fork for 15 seconds
  • 1/3 cup tiny tomatoes, quartered
  • 1/3 cup scallions, cut into 1/4 or 1/2 inch lengths with a food scissor
  • 1 tablespoon of salted butter
  • 2 slices of premium quality Swiss cheese, torn into 1” strips
  • Olive oil

Directions

  • Sauté vegetables in small saucepan with 2 tablespoons of olive oil. Turn off burner and cover when scallions start to brown and tomatoes are softened but still in whole pieces.
  • Melt butter in 9” Teflon coated frypan on high heat.
  • Add beaten egg whites and turn down heat to medium-high. Tilt pan all directions to cover entire bottom of frypan.
  • When eggs are no longer runny in center of pan, spoon vegetables over half of the egg white circle.
  • Immediately place cheese over vegetables and tilt the frying pan so that the omelet slides off the pan onto a heated dinner plate, folding itself into a perfect semi-circle. Underside of eggs should be just starting to brown at this point.

Serve with fresh 6” slices of the best French baguette you can find, halved and toasted, all-fruit orange marmalade or apricot preserves. The finished omelet looks—and tastes—best if the vegetables are cut in uniform sizes, the egg is folded onto dinner plates in a perfect half circle without any cheese or vegetables oozing out of the eggs.


JOHN SCIARRINO

Father of Joanna Sciarrino, Managing Editor




Omelets are good, but a giant omelet is what I like to make for a big family breakfast—it's pretty simple, but still feels special. It starts with a cup of coffee (for me) and about a dozen eggs blitzed with an immersion blender—that's my trick to get it extra fluffy. I'll get the eggs going in a pan with butter and some salt and pepper, then add in the filling and give it one biiiig fold. The filling is usually whatever I find in the refrigerator, like cheese, tomatoes, onions, or peppers. But if we have some good leftovers, I'll chop those up and add them in too—it's kind of a grab bag. Sometimes it's steak or roasted shrimp or, my personal favorite, meat from Chinese pork ribs. (When my kids were little, I loved making them guess what was inside.) Sometimes I'll throw in some lobster and sprinkle caviar on top, but only on special occasions, like New Year's Day...or Father's Day.

Do you know a dad with a passion for omelets? Let us know if we're onto something in the comments.

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