I like to think of myself as a capable home cook, but the perfect omelet remains elusive. And believe me, I’ve tried. I’ve attempted to make American diner-style omelets, much like the ones I ate in my college dining hall that came stuffed with gooey cheese, mushrooms, and spinach. I’ve followed the French techniques, cooking the eggs in a generous amount of butter until barely set. But, regardless of what I do, the omelet inevitably falls apart. What should resemble a fluffy cloud of eggs overcooks, breaks, or—in the worst cases—gets horribly stuck to the pan. What am I doing wrong? I decided to get to the bottom of this culinary mystery, once and for all.
Broadly speaking, there are two prevailing omelet styles I wanted to tackle: the French omelet and the American, or diner-style. Of course, there are countless other types of omelets in the world, from the Japanese tamagoyaki to the Spanish tortilla—but I’m focusing on the French and American styles as a starting point.