I Just Need 20 Seconds of Your Time
…Ok, maybe a little bit more than that. I want to take a break from the Top Chef Masters interviews and random ingredients for a minute. First of all, let me say that it is, and will always be, the process of cooking; the smelling, touching, tasting, listening euphoria of being in a kitchen that manages to force me to sit on laptop after an entire day sitting behind my office computer and type endlessly about food adventures and exploits. All soap box aside, there are just some things that you can do in a kitchen that are too fucking cool not to tell the world about.
For anyone that is unfamiliar with the 20 second omelet, this is a cool technique that not only delivers a great final product, but shows you know a thing or two about one of the most difficult ingredients to cook well. That’s right gans, I’m going there, against my better judgment and in anticipation of your wrath, I wanna talk eggs.
I’ve struggled with the omelet for some time now. Either it’s tough on the outside or the eggs dry out before firming up enough; there have been many mediocre omelets made in my kitchen. The concept is simple, but like most basics, there’s a maddening simplicity to the way it’s done “correctly.” I say correctly because I know there aren’t any rules technically for a home cook, but some things can be done better than others using certain methods.
Two Minute Omelet
So get your omelet mix out. Two eggs per omelet to start (I like to do 2-one egg omelet ). Be sure any filling ingredients (cheese, mushrooms, ham, etc.) are ready to toss in before egg hits the pan.
Get your pan on high, melt your butter and wipe gently to give a solid, but thin coat.
Pour eggs in and swirl; that’s right swirl, and dip baby dip, dip baby dip.
As soon as the bottom of the eggs set (10 seconds), jerk pan towards you to get the eggs to bunch up at the back of the pan.
Toss in ingredients now and use spatula to flip other end of omelet over and slide onto a plate.
Is that not badass or what?
I think I understand your directions… you just have to take the middle half and turn it top-wise.
I did a full writeup on this technique a while back that may help clarify the subtleties: http://www.amovingfeast.com/2009/04/the-20-second-omelet/
But I learned the method from reading Pepin’s La Technique and Child’s Mastering the Art of French Cooking so it’s worth checking out the source material from the masters as well.
YES. That’s what I needed to see. Makes sense now.
Damn, that *is* badass. Yeah, the full writeup does help a lot. I hadn’t gathered from this post that you add the innards before scrunching up the eggs.
Julie Childs featured the 2 minute omelet for dinner parties eons ago on PBS-yeah for public television