Water or Milk?

• While the choice of whether to add water or milk or any liquid to the eggs is yours to make, many cooks recommend water, as it makes an omelet fluffier. As the water heats, it releases steam that puffs up the eggs as they cook, giving the finished omelet more height and airiness. Milk lends creaminess to an omelet, but too much can make it runny and watery if the milk solids separate from the liquid during cooking. No liquid of any kind is used in the making of a classic French omelet, whose only other ingredients include salt and pepper and whatever fillings you are using. If you decide to use water, add it to the eggs before beating them and incorporate it fully, using a ratio of 1 tablespoon water for 2 or 3 large eggs.

Making a Basic Omelet

• Have the pan ready by heating 1 tablespoon butter or olive oil until it is hot but not smoking. Lift the pan at an angle to coat the bottom and sides with butter and add eggs all at once. Tilt the pan again to distribute the eggs evenly and give it about 50 to 60 seconds to start setting the edges. Working quickly, stir the center of the omelet where the mixture is still wet and loose, and gently bring the outer cooked edges in toward the center, allowing uncooked portions to reach the hot surface of the pan. Jiggling the pan also allows for more even cooking, and you will notice the effect the water has as the omelet puffs up from the edges in.

Technique

• The procedure for making omelets is the same no matter what liquid you use, as well as when making the classic version without liquid. If using milk, whisk it into the eggs until it is completely incorporated. To make the classic French omelet, simply whip the eggs until frothy and season with a bit of salt and pepper. Once the eggs are blended, the entire cooking process itself from start to finish should take no more than two minutes, and it's OK if the center of the omelet still appears to be too wet, as it will continue to cook slightly longer from the residual heat when you fold it over for serving.

Filling and Finishing

• Fill the omelet once the edges are dry and well defined but the center is still a little loose and wet. The filling possibilities are endless and include steamed vegetables such as asparagus or broccoli, minced onions or peppers, thinly sliced mushrooms or grated cheese. Place fillings in the middle third of the omelet and fold one of the outer edges in. Tilt the pan and slide the omelet onto a serving plate, tipping it over at the last minute so that the omelet is open side down and serve immediately.