MORNING MEAL, PART 2
A PERFECT OMELET
You need a good nonstick pan and a rubber whisk that won’t scratch the pan. Put cold butter and unbeaten eggs in the pan at the same time. Beat them in the pan, and cook over very, very low heat, constantly whisking, like you were making scrambled eggs. Leave it loose, a little bit runny, and fold it into an omelet. Brush some butter over the outside of the omelet, so it’s shiny with butter, and finish with salt. If you put salt in the eggs before they’re cooked, it actually makes them watery.
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