Step-by-step instruction without your screen going to sleep
3
large eggs, beaten
Kosher salt, to taste
Ground black pepper, to taste
3
large eggs, beaten
Kosher salt, to taste
Ground black pepper, to taste
Utensils
Silicone Tipped Spatula
Step 1
Place pan on burner and preheat pan on Medium High for 3 minutes. In a bowl, whisk eggs until eggs are completely blended. Season with salt and pepper
Step 2
Pour whisked eggs into the preheated pan and let cook for 30 seconds. Swirl eggs around pan. Using the rubber spatula, begin to run spatula around to lift the solid edges of the omelet and push towards the center. Tilt and swirl the pan at a slight angle to expose liquid egg to the hot pan. Repeat this frequently from different directions until there is no longer liquid to move around.
Step 3
Allow to cook for 30-60 second longer, run spatula around edges of omelet, tilt pan and roll omelet out onto plate.
Place pan on burner and preheat pan on Medium High for 3 minutes. In a bowl, whisk eggs until eggs are completely blended. Season with salt and pepper
3
large eggs, beaten
Kosher salt, to taste
Ground black pepper, to taste
3
large eggs, beaten
Kosher salt, to taste
Ground black pepper, to taste
Step 2 of 3
Pour whisked eggs into the preheated pan and let cook for 30 seconds. Swirl eggs around pan. Using the rubber spatula, begin to run spatula around to lift the solid edges of the omelet and push towards the center. Tilt and swirl the pan at a slight angle to expose liquid egg to the hot pan. Repeat this frequently from different directions until there is no longer liquid to move around.
3
large eggs, beaten
Kosher salt, to taste
Ground black pepper, to taste
3
large eggs, beaten
Kosher salt, to taste
Ground black pepper, to taste
Step 3 of 3
Allow to cook for 30-60 second longer, run spatula around edges of omelet, tilt pan and roll omelet out onto plate.
