How to Make Omelets Like a Pro

Rolling sunny, tender eggs around a tidy filling doesn't require much more skill or time than a hearty scramble—but the result is much more polished and satisfying.

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[Ed_H.]

Lan explains things so clearly and succinctly, and with such a soothing voice... She's an excellent teacher.

[jonhjkim]

I love Julia's attempt after Lan's explanation. It actually added a bit of tension that you wouldn't necessarily expect from a cooking demonstration. Also, love that there were no swaps/Julia's first attempt wasn't perfect (but still very good). ATK is the gold standard of teaching people how to cook.

[seriouslyreally]

Lan is a fantastic teacher! Calm, precise she doesn't do a lot of fussy extra movements when she explains the process.

[toddgrx]

more videos by Lan please. love her instruction, love her tips, and love her humor

[minutebooks]

I like the underlying info rather than just memorizing techniques. She is a good teacher.

[PriusTurbo]

America's Test Kitchen has taught me so much about cooking but the omelet is the one I appreciate most. So many methods. Can't wait to try this one!

[davidhalldurham]

Okay, I've made hundreds, if not thousands, of omelets, but I have NEVER thought of pre-melting the cheese. What a game changer! Thank you so much!

[anthonyw]

This video gets a 10 out of 10 for omelet tips and the channel too ❤🎉

[johnsinglet]

Lan's videos are some of the best cooking videos out there.

[ChIGuY-town_]

Lan is an amazing teacher, and very talented cook.😊

[eclecticexplorer]

Got some helpful tips there. I haven't ever pre-melted the cheese, and I don't stir it quite as aggressively as it is cooking because I don't want to mess up the shape, but here she shapes after it is cooked most of the way.

I do like to blend cheddar with something like havarti, gouda, or fontina, which can impact the flavor and meltability profile.

[ahagstrom]

I tried this method today for the first time and I think I nailed it! Wish I could post a picture! Thanks Lan!!!

[frannydai]

Hey Lan, thank you! I've been trying to improve my omelettes for about a year. I struggled with when to turn the heat off. Cooking the eggs longer like you did and then turning off the heat for only a short amount of time produced a great balance between the interior and exterior of the omelette. I can't believe it turned out so well on my first try. This video is legit, much appreciated.

[edeyden]

I make a pretty good omelet but I over fill it with sauteed veggies so I never get the "dismount" correct. I like this version of cooking the eggs separately as you demonstrated, then add the filling and let it set. Melting the cheese first is an eye opener!!
Well done

[smitty]

Thank you for making this video, I am 66 years old and I finally know how to make an omelette thanks to Lan. I made one today it was a huge ham and cheese omelette and it was delicious, it would not have passed muster though because it wasn't a 9 or 10 but it was close. I love all your videos but especially Lan's segments, thanks again.

[EnterMyNameHere]

I'm on a tight budget right now, my breakfast of choice are eggs and as soon as I search for egg recipes this comes on. This is perfect, now I practice this every day. More videos with this format please.

[drumz]

Lan is such a great teacher! I've learned a lot from her videos

[grins]

Lan Lam is the best to listen to and she is so clear about everything. Thanks for the tips.

[TheLuckymod]

I just did this. This omelet blew my mind. I had no idea it would be somehow so creamy and delicious. Amazing. Thank you so much for this video!

[aaronpettit]

Worked great for me, especially the tip about thickness and warming the ingredients (including cheese!) Before adding. I've been using the cover/steam method shown here for a while, but that last bit was a big help to setting the inside curds.