The secret to making perfect omelettes is all in the digging

“Eggcellent” advice: How do you make a perfect omelet? How about fluffy scrambled eggs?  You’ve probably heard you’re supposed to add water to them, although Martha Stewart says not to.  I never add any water to mine, either.  I mean, Martha Stewart says no, so…

The truth is, putting water in eggs can make them fluffy, but you can’t cook them too long. If you are getting tough scrambled eggs, the problem is possibly that you are over-cooking them.  Try moving more quickly and cooking less time.  Also, keep in mind that the eggs will continue to cook after they are removed from the heat. 

Perfect omelettes are not the easiest things to make, in my opinion!  At least that is the way I felt until I learned about “digging” them away from the pan, as described by the “world’s fastest omelette maker”, Howard Helmer.  I will give you my version of what I learned from Mr. Helmer.

  • Use a non-stick pan and a narrow spatula.
  • For a rich and flavorful omelet, use 2 eggs and about a tablespoon of milk or water, and about a half a tablespoon of butter in the pan.
  • Cook the omelet quickly over high (not scorching) heat.
  • Be careful not to overcook the omelet.
  • The “dig a hole” method works every time.  The steps are: Pull the eggs from the outer edge to the center of the pan with a spoon, tilting as you go so raw egg covers the empty surface.  Repeat, pulling from each side of the pan, rolling the excess liquid into the “hole”.  The omelet is ready to add fillings to it when the egg doesn’t run anymore.  It should appear slick, but since it will continue to cook after it is filled, try to avoid overcooking.

2-Egg Brunch Omelette

Prep Time0 minutes
Cook Time0 minutes
0 minutes
Course: Breakfast
Cuisine: French
Keyword: 2 egg omlet, omlet, scrambled eggs
Servings: 1


  • 2 large eggs
  • 1 tablespoon half and half
  • 1 tablespoon unsalted butter
  • ½ cup mushrooms very thinly sliced (or any kind of filling such as ham, onions, tomatoes, etc.)
  • ¼ cup grated cheddar cheese
  • 1- tablespoon scallion very thinly sliced green onion


  • Heat ½ tablespoon butter in a sauté pan to medium-high and sauté mushrooms until tender; remove from pan and set aside. Meanwhile, crack the eggs into a bowl, add the half and half, and beat them well. Melt the remaining butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and follow above directions to make an “egg disk”. When the omelet is to the right consistency, add the mushrooms and cheese, then carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Serve immediately.