(recipe, Diane Morgan, Dan Taggart, Kathleen Taggart, Georgia Vareldzis)
Few stovetop skills can reward a humble cook with as much eating pleasure as the ability to make a decent omelet. A properly made omelet will be a little creamy in the center and perhaps lightly browned on the outside. It can be filled or plain, sauced or unsauced. The elegance is in the making, and making an omelet is easier than you might think. A slope-sided 8-inch frying pan is just right for a 3-egg omelet; use a 7-inch pan for a 2-egg version. Purists use seasoned steel or aluminum pans, but lots of us find it easier to use a nonstick pan. Gently warm serving plates just before making the omelet(s) by rinsing them with hot water, then drying with a towel.
The technique of "push-jerking" food in a slope-sided frying pan can make it easier to cook a great omelet, to flip fried eggs, and to toss vegetables while they sauté. Practice by putting a cup of dried beans or rice in your pan and repair to the back porch. Hold the pan level, push it away from you, and then jerk it just a little back toward you, raising the outside edge of the pan just slightly as you jerk. Sounds tough, but soon you'll be able to mix-toss your practice beans or rice without spilling much. That's the right time to apply for the egg-cooking job at the corner cafe! Variations are limitless. Add 1/2 cup of any filling you like, while the second skin is forming and before the omelet is folded. Try shredded cheese, cooked chopped potatoes, sautéed onions, sliced scallion tops, diced fresh tomatoes, diced leftover bits of meat or shellfish. Just open the refrigerator door and use your imagination.