I’ve watched a pile of YouTube videos in search of omelette mastery. I’ve only ever had diner-style omelettes at restaurants, and while I liked them plenty, it turned out that there was a world of omelette-making techniques to explore. The version I love the most bears little resemblance to the diner-style omelette, but that doesn’t dampen my appreciation for the diner-style omelette when I eat at a diner.
Rhonda and I met up with Aaron last weekend, and we got to talking about omelette-making. It occurred to me that since buying the Blackstone, I haven’t made many omelettes indoors. And quite frankly, while the Blackstone makes a fine omelette, they don’t compare to the ones I developed a proficiency for using our stainless steel skillet.
The skillet is a challenge because it is not non-stick, at least not in the technical sense of the word. You can absolutely make an omelette in a stainless steel skillet, but you have to hew to a couple of rules:
- Temperature: slowly heat the pan to at least 175°F. An infrared thermometer is an indispensable tool here.
- Butter: use about 15 grams of butter for a three-egg omelette.
That’s mostly it. You should watch some videos if you’re not ready to break some eggs, but otherwise, just give it a shot. It’s a dish worth perfecting, however aspirational perfection may be in the fiddly world of protein, but entirely edible no matter how it comes out. In the worst case, you have a nice meal; in the best case, you’ve perfected a fussy culinary technique.