Omelets may seem easy enough to make — after all, it takes just one, maybe two, ingredients to prepare them. But as judge Antonia Lofaso explained to Alton Brown on the host’s all-new Alton’s After-Show tonight, “maybe people don’t actually know what an actual omelet is,” as several Cutthroat Kitchen competitors presented her with scrambles instead. Ever the master of Good Eats, Alton took this opportunity to demonstrate the ins and outs of proper omelet technique, and along with Antonia, he dished out a quality omelet offering. Read on below for their top 10 tips to mastering winning omelets every time, then click the play button on the video above to watch their culinary lesson unfold.
1. “I like three eggs for an 8-inch pan,” Alton told Antonia, who agreed that’s an ideal amount.
2. It’s best to start with room-temperature eggs so it doesn’t take them as long to warm up, noted Alton.
3. “I don’t want to add my salt too early,” Antonia explained as she whisked her eggs. “I want to get a fluff first.” She told Alton that salt could actually start the cooking process of the egg and thus change its color, so it’s best to wait until just before cooking to stir in salt.