How To Make An Omelette

how to make an omelette

how to make an omelette

Do you want to know how to make an omelette? You should!

From Escoffier to James Beard there is probably no ingredient, more highly revered by chefs, than the humble egg. Back in the day, Chefs had aspiring cooks prepare them an omelette to test their capabilities in the kitchen. If they passed the test, it meant they had that “chef’s intuition,” deeming them teachable.  At least that was the case back when I was in culinary school and apprenticing.

The heat of the pan, the amount of butter used and the technique of rolling and folding a true omelette takes finesse. It’s simple and difficult at the same time.

First, you have to have the right pan. I use an 8” non-stick classic fry pan. If you want something a little sexier you can use a seasoned French skillet made of carbon steel. Something with rounded sides…you’ll need that for the folding part.

James Beard will tell you to use two and a half eggs per omelette. I don’t know anyone who has a half an egg lying around, so I recommend three. I often eat breakfast alone, so I’m working with a single portion recipe here. Whisk your eggs with some fresh herbs (I like chopped thyme and parsley), a couple cracks of fresh black peppercorns and a hefty pinch of kosher salt (Diamond Crystal brand if you want to look like a pro).

You’ll need butter…real butter of course…the good stuff. A tablespoon will seem like too much, until you use less and wish you had used more. Your pan must be hot, but not too hot. When the butter touches the surface, a bubbly sea type foam is what you desire, being careful not to let it brown. Just when you fear your butter may turn on you, pour in the eggs. This is where living in Hawaii has come in handy…I always have wooden chopsticks lying around. I grab a pair and whisk, whisk, whisk like the devil is chasing me, shaking my pan back and forth to create frantically fine ribbons. Once the eggs take on an appearance that looks less like something I’d sneeze into a tissue and more like a soft, creamy scramble, I take my chopsticks and draw a circle around the circumference of the pan, peeling the omelette away from the sides. Thin wispy edges reveal themselves and I know it’s time to start rolling.

Quickly, I grab a chunk of Parmigiano-Reggiano (I know….NOT so French of me. I have a thing for Italians…) and a microplane and make it rain all over the surface of the eggs. Drop that, pick the chopsticks back up and tilt my pan towards me while I lovingly encourage the edge of the omelette that’s closest to me to make its way over to the other side in the form of a burrito.

This is the test––when you find out if your pan was too hot or not hot enough, and whether or not your pan has been properly cared for. If the omelette rolls without sticking, you exhale for the first time since dropping your eggs in the pan, and continue to roll it right out of the pan on to a plate where I like to finish it with a dash of Aleppo Pepper for spice and smokiness. Grab a fork, and a glass of champagne, if you got it on hand, and sit back and savor one of the most simple and refined dishes on earth.


Ever attempt an omelette? What has your experience been? Tell us about it in the comments section. And if you liked this post I invite you to subscribe to The Healthy Locavore for more on how to eat local, live well, cook healthier and support each other. I am so grateful for this community, thank you so much for being a part of it.

Miso Ramen with Pork, Soft-Cooked Egg and Kimchee

miso ramen

miso ramen

Ramen has been one of my favorite comfort foods since I was a kid. I practically lived off the 45 cent packs of supermarket ramen when I moved out and went to college. These days authentic ramen shops are everywhere to be found and deliver edible works of art. I like to max out the health benefits in my ramen when I make it at home. As you can see here I use a miso-kombu broth and add my home-made kimchee making this dish a digestion powerhouse.

Health bennies:

Kombu – Detoxifying, good source of trace minerals, helps with digestion, improves blood circulation, balances alkaline and acids in the body.

Miso – due to the fermentation process it enhances your body’s ability to extract nutrients from food and increases probiotics which improves the  digestive system and strengthens the immune system. Contains vitamins B2, E and K. Contains calcium, iron, potassium, choline and lecithin. High fiber and complete protein, high in polyunsaturated fats, high in antioxidants. Add it to your foods at the very end so you don’t cook out the probiotics.

Bonito Flakes – Made from skipjack tuna which has been dried, fermented and smoked has all of the benefits that miso has. High in probiotics, vitamins, minerals and protein.

Kimchee – Because of the fermentation process kimchee also has many of the same benefits that miso does, like containing probiotics and strengthening the immune system. High in vitamins A, B and C, fiber, antioxidants and essential amino acids. Low calorie.


Miso ramen with pork, soft-cooked egg and kimchee

*Please note this recipe is a 2-3 day process.
Servings 4



  • 2 quarts Water
  • Pork bones whatever you can get from your butcher or use a couple pork ribs
  • 1 each Yellow onion large dice
  • 1 in. piece Ginger smashed
  • 4 cloves Garlic smashed
  • Shiitake stems leftover
  • 2 sheets Kombu
  • 1 cup Bonito flakes
  • 3 Tablespoons organic Miso Paste white


  • 1 lb piece of Boneless pork shoulder
  • 2 Eggs
  • 14 each Shiitake mushrooms sliced thin
  • 2 each Scallions sliced thin
  • 3 each Radishes sliced thin
  • 1 package Mung bean sprouts
  • 9.5 oz.  Ramen noodles
  • As needed Chili oil
  • As needed Shichimi togarashi
  • 1 cup Kimchee home-made or store bought (make sure it doesn't contain preservatives)


Day 1 -

For the broth:

  1. - Place the water, pork bones, yellow onion, ginger, garlic, shiitake stems  and kombu in a pot and bring to a boil. Reduce to a simmer and cook 1 hour.
  2. - Add the bonito flakes and simmer another 5 minutes.
  3. - Turn off heat and whisk in the miso paste until fully incorporated. Strain, cool and refrigerate until the next day.

For the pork:

  1. - Season pork both sides with salt and pepper, roll up tightly into a log and secure with butchers twine so that you have a cylinder. Refrigerate over night. (If the pork shoulder is too thick to roll, butterfly it open with a knife so that you have a longer thinner piece of meat to work with.

Day 2 -

For the pork:

  1. - Sear the pork in a hot pan with canola oil until brown on all sides. Place in a crock pot with the broth and cook on low for 6 hours. (If you do not have a crock pot you can do this stove top in a covered pot over low heat.) You want the pork to be tender but not falling apart.
  2. - Remove pork from the broth and cool. Wrap tightly with plastic wrap, making a couple of punctures in the plastic to let any residual heat out and chill until you are ready to use it. (This can be done overnight if you wish.)

For the eggs:

  1. - Place the eggs in a small pot and cover with water. Bring to a boil and then remove from the heat and cover for 3 minutes. Remove eggs from the water and let cool enough to handle.  Remove the shell and slice the eggs in half lengthwise.

Recipe Notes

Need Kombu? Try this!
Need Bonito flakes? Try this!
Need Miso Paste, white? Try this!
Need Ramen noodles? Try this!
Need Shichimi togarashi? Try this!
Need store bought?  Try this!