There is something truly exceptional about a meal that makes everyone smile around the breakfast table, and for my family at least, that meal is definitely the ‘fried egg’ omelet. You might hear ‘omelet’ and picture a simple, folded egg dish, but believe me, this is not your average breakfast grub. This one particular creation, a beautiful combination of texture and flavor, is a flat-out favorite at our place, always ordered and devoured.
You wonder, ‘fried egg omelet? How difficult!’ Its inventor, the culinary genius Kenneth Pressley, does warn that it ‘can be a little tricky and is not recommended for the faint at heart.’ What we’ve learned is that it’s far easier than you might think frequently easier than learning to make a traditional omelet. The reward is so highly rewarding that the effort is more than worthwhile every time.
So put on your apron and a sprinkle of kitchen wonder. We’re about to enter the world of these ridiculously delicious, surprisingly simple omelets. From equipment of the craft to secrets of flavor construction, this is the manual that will turn a humble old egg into show-stopping entertainment. Get ready to wow your family and maybe take yourself by surprise because once you’ve employed this trick, you’ll never know how you managed without it.
The Miracle of the ‘Fried Egg’ Omelet: A Gastronomic Epiphany
So what sets this omelet apart? It’s that uncompareable union of fried egg crunch and the tenderness of a fluffy omelet. Creator Kenneth Pressley calls it ‘a whole different creation from the regular omelet’ and once you taste it, you’ll know exactly why. It tastes richer, the texture more enjoyable, and as per Kenneth, it has become ‘the only way I like this hearty breakfast.’
It’s less a case of combining two old standards this method takes them to a higher level. The crunchy bits of the fried element pair perfectly with oozy cheese and soft egg, complemented by the likes of tomatoes and bacon. The overall experience is hearty enough to keep you full for the whole day, just as Kenneth claims.
More significantly, it’s highly versatile. Kenneth suggests making it your own to taste, reminding us that ‘any combination is perfect.’ Pineapple and ham or cheddar and broccoli are your options, but this omelet begs for imagination. That’s part of why we adore it in our home.
Tools Needed to Master the Omelet
First things first: before you begin cooking, it’s the gear that matters. And the good news? Chances are you already have everything you require.
Start with a non-stick pan, which is essential. Without it, you’ll end up breaking your lovingly prepared omelet. The fried egg method employs one small and one large non-stick pan, as mentioned in the recipe.
You’ll also need a good whisk to blend your egg mixture, and a rubber spatula that will be able to slip underneath the eggs. And don’t forget your butter or oil it’s crucial for flavor and texture. These tools set you up for a smooth, stress-free cooking process.
Choosing the Ideal Eggs: Fresh Is Best
Great omelets start with great eggs. With great eggs, the taste isn’t only improved indeed, the entire meal is altered.”
Big eggs are the ideal combination of richness and quantity. If you’re feeling decadent, extra-large eggs bring you extra substance and richness. Four are called for in the recipe, but the actual can be adjusted to personal taste and appetite.
For added depth of flavour, use free-range or organic eggs. As the guide highlights, they will have deeper yolks and a more vibrant flavour. A small step that makes all the difference.
The Perfect Boiled Eggs
Equipment
- 1 Large Pot with Lid Sufficiently sized to hold eggs in a single layer
- 1 Large Bowl For preparing an ice bath
- 1 Slotted Spoon or Tongs For safe transfer of hot eggs
- 1 Measuring Spoon For precise measurement of baking soda
- 1 Timer Crucial for achieving desired doneness
Ingredients
Main
- 1 dozen large eggs
- 1 teaspoon baking soda
Instructions
- Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
- Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.
Notes
Prepping the Egg Mixture: Creating a Perfect Base
Having chosen your eggs, it’s now time to mix them just right. Even cooking and all that vital fluffiness are the outcome.
Crack your eggs into a shallow bowl, if possible avoiding broken yolks. This is necessary for the swirling technique that comes later. Beat until the mixture is even and smooth this is setting up for an omelet texture that will be just right.
Sprinkle with pepper and salt, and if you want, herbs or spices. A pinch of hot sauce (as Kenneth suggests) gives a great kick. And if you want it to be super fluffy, a spoon or two of milk or cream takes care of that.
Eggs Flamenco
Equipment
- 4 Ovenproof Dishes 6-inch wide, such as terra cotta cazuelas
- 1 Saucepan Medium-sized for simmering sauce
- 1 Chef's knife For chopping and dicing ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Wooden Spoon For stirring and sweating ingredients
Ingredients
Main
- Extra-virgin olive oil
- 1 onion diced
- Kosher salt
- 2 garlic cloves smashed and chopped
- 1 cup 1/2-inch diced Spanish chorizo
- 1 teaspoon pimenton
- 1 28-ounce can plum tomatoes, coarsely chopped with their juice or passed through a food mill
- 8 eggs
- 1/2 cup finely grated aged manchego
- 2 tablespoons chopped chives
Instructions
- Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
- Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400 degrees F.
- Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
- When the eggs are done, sprinkle with chives and serve.
- Eggselent!
Notes
Heating the Skillet: Temperature Matters
Your pan is not merely a vessel for cooking it’s a star player in how this is actually going to turn out. Too hot, and you burn the butter. Too cold, and your eggs won’t ever be cooked properly.
Use medium heat to start off. Then warm your cooking fat. The recipe splits butter between two skillets add a little to the little one, and the remaining into the large skillet where the omelet will be prepared.
Shrimp Pad Thai
Equipment
- 1 wok Essential for high-heat stir-frying.
- 1 Saucepan For preparing sauces and deep-frying tofu.
- 1 Large Bowl For soaking rice noodles.
- 1 Small skillet For scrambling the egg.
- 1 Slotted Spoon or Spider For safely removing fried ingredients and draining noodles.
Ingredients
Main
- 3 tablespoons lime juice
- 3 tablespoons tamarind paste
- 1/2 teaspoon paprika
- 1/2 cup palm sugar
- 1 teaspoon salt
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 2 teaspoons minced Thai green chiles
- 1 tablespoon minced cilantro leaves
- 4 ounces rice noodles linguini size
- 1 quart cold water
- Oil for deep-frying
- 2 ounces firm tofu cut into 1/2-inch dice
- 2 tablespoons chopped roasted peanuts
- 1 tablespoon butter
- 1 egg beaten with 1 teaspoon milk plus salt, to taste
- 1 ounce peanut oil
- 1/2 teaspoon minced lemongrass
- 1 teaspoon minced green chiles
- 1 teaspoon chopped shallots
- 1 teaspoon minced ginger
- 1 kaffir lime leaf
- 1 tablespoon chopped cilantro leaves plus sprigs for garnish
- 5 large shrimp peeled, deveined
- 1/2 cup bean sprouts
- Julienne green onions
- 1 wedge lime
Instructions
- To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.
- To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.
- Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.
- Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu.
- In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.
- In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.
- Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
Notes
Pouring and Swirling: Shaping Your Omelet
Once your skillet is hot, it is time to pour in eggs. Don’t rush this step how you pour will affect everything that follows.
Swirl the egg mixture around the pan, gently distributing it in a thin, even layer. This guarantees even cooking and helps establish the soft interior of your omelet.
Kenneth adds a masterful stroke here: after turning down the heat, gently swirl the eggs up the sides of the skillet without disturbing them directly. This produces a slight ridge, paving the way for an ideal edge and even cook.
The First Cook: Letting the Eggs Set
Now you’re building structure. As the eggs begin to set, keep a close eye on them this is where timing matters.
Reduce the heat slightly, then use your spatula to run along the pan’s edges. Do this gently, once a minute, encouraging the eggs to firm up while staying tender on top.
You’re searching for a base that will move slickly in the pan without sticking. When the eggs move as one, you know you’re ready for the next step: the legendary flip.
Doing the Flip: A Moment of Truth
This move can be intimidating but don’t worry, you can do it. By now, the yolks should have shifted to one side exactly where you want them.
Carefully slide the spatula under, sliding it in by smoothly moving it side to side. Holding up the pan with one hand and assisting in guiding the eggs with the other, fold the omelet in half so the yolk side touches the pan first.
Slowly guide the pan down as the eggs settle. If you see a bit of browning, it is probably that the heat was just a tad too high, but don’t worry. You’re almost there.
Adding Fillings: Get Personal with the Flavor
Now that the flip is done, your omelet is a canvas for all the goodness you’ve prepared.
Add your garlic, onions, and crispy bacon from the little pan these form a flavoursome base. Then add half the grated cheese.
Fold the omelet gently, yolk side down above the heat so it cooks through. The payoff? Melty cheese, crispy bits, and tender eggs in every mouthful.
Get Creative: Mix and Match Ingredients
Kenneth encourages you to have fun and this omelet is happy to have all sorts of flavours.
Ham and pineapple, cinnamon and apples, or mushrooms and spinach. Broccoli and cheese? A classic. You have only what’s in your fridge to limit your creativity.
Sausage, peppers, or herbs can make the entire flavor profile of the dish change. This is where you make it your own.
Plating and Serving: The Grand Finale
Slide your cooked omelet onto a plate with care it should be silky if the pan was well prepared.
Finish off with the rest of the cheese so that it melts to perfection. Add diced tomatoes, a spoonful of ranch dressing, or a drizzle of hot sauce for some kick.
Serve it with toast, fresh juice, or even a fruit spread on the side. For a splash of visual drama, garnish with chopped parsley or chives. And as Kenneth saucily tells us, don’t be surprised if you’re about to take a nap afterward.
Vietnamese Omelet: A Fast, Delicious Alternative
Need some change? The Vietnamese omelet made with tomatoes and onions is an excellent alternative.
It is known as trứng chiên cà chua, and it is light, fast, and full of flavor. This one comes together in 10–15 minutes all in one pan instead of the fried egg omelet.
It’s often served as a side dish or dinner instead of as a breakfast dish, indicating omelets are much more versatile than the breakfast plate.
Making the Vietnamese Omelet: Simple and Satisfying
This recipe requires just a few ingredients: eggs, tomatoes, onions, scallions, and spices.
Start by browning onions, then add tomato wedges and fry until they’re soft. Add scallions, then beaten eggs and fry until one side is golden spots.
Flip quickly to finish. The goal is one browned and one soft side. It’s easy, balanced, and packed with savoury warmth.
Cheese Omelet
Equipment
- 1 9-inch non-stick skillet
- 1 Immersion Blender Alternatively, a whisk for vigorous blending
- 1 Tall glass or frappe cup For whisking eggs
- 1 Spatula For flipping the omelet
Ingredients
Main
- 3 large Grade A eggs
- 2 slices American cheese
- 2 tablespoons vegetable oil
Instructions
- Equipment: 9-inch non-stick skillet and an immersion blender
- Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
- Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
- While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
- Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
- Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.
Notes
Serving Vietnamese Omelets: So Many Possibilities
Serve this omelet with rice and dipping sauce to make a filling, satisfying meal.
Or serve it on toast for breakfast. Roll it up in a baguette for a Vietnamese sandwich with soy sauce, cucumber, and cilantro.
It also goes well with roasted potatoes and a salad for a fusion dinner. However you serve it, this omelet is a quick and reliable favourite.
