Classic Omelet

Classic Omelet

Recipe from Santos Loo

Cream and Clam Broth Linguine

There’s a reason omelets are such a common test in the culinary world. While they technically fall into the “easy” column, a Great Omelet is defined by subtleties that make a huge difference in taste. All kinds of things factor into a Great Omelet: how well integrated the eggs are whisked, the temperature of the pan (and the eggs, for that matter) when you pour the mixture in, the rigor with which the eggs are swirled while cooking, and, of course, knowing when to pull the omelet from the heat. Lucky for you, this recipe is written with a no-detail-too-small mentality so that you can nail it on your first try.

Prep time

5 minutes

Cook time

10 minutes



What You'll Need


  • 3 large eggs
  • 1/4 teaspoon kosher salt
  • A few grinds of fresh black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped chives, to garnish


Step 1

In a medium bowl, vigorously whisk together the eggs, salt and pepper for about 15 seconds or until all the egg whites are fully incorporated.

Step 2

Raise the heat to medium high and add the white wine. Allow the wine to reduce by half. This should take 3–4 minutes.

Step 3

Next add the clam juice, heavy cream, and salt, and continue to reduce this liquid at a vigorous simmer for 6 minutes. The sauce will still be loose but more intense in flavor.

Step 4

Tilt the pan to help slide the omelet toward the edge of the pan. Use the spatula to gently roll the omelet down over itself.

add the parmesan cheese and reserved pasta water

Step 5

Hold the pan over a plate and turn the omelet out so that the seam is on the bottom. Sprinkle with fresh chives along the top and serve.

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