Tracey’s Scrambled Omelet

By Katie Barreira

I was raised on public television episodes of The French Chef and thus, saw Julia Child shake an omelet into submission long before I landed in culinary school. The instructor started us off with the training wheels’ version of Julia’s technique that has been widely adopted as the home cook’s standard omelet procedure. That is, to push the cooked edges of egg towards the center of the pan so that the uncooked portions can run onto the surface of the hot pan.

Some combination of the push and shake served me just fine, until I tested Tracey Seaman’s classic omelet recipe for the May 2011 issue of Everyday With Rachael Ray Magazine (on stands now with loads of great ideas for filling your omelet!).

I had to read the method a couple of times to make sure that I was getting it right and the fluffy, pale-yellow roll that I turned out minutes later was confirmation plenty. It was delicate and airy rather than flat and heavy, and done perfectly, the outside having remained free of color (browning is a serious French omelet faux pas) but without the side effect of a soupy, undercooked innard.

From now on, this is how I’m making omelets. Thanks Trace!

Tracey’s Scrambled Omelet
Makes 1 omelet

3 large eggs
Salt
2 teaspoons unsalted butter
Filling: chopped herbs, shredded cheese, sautéed veggies etc.In a medium bowl, beat eggs with a tablespoon or so of water and a pinch of salt; whisk.

1. In a medium bowl, beat eggs with a tablespoon or so of water and a pinch of salt; whisk.
2. In an 8-inch nonstick skillet, melt butter over medium-high heat and add eggs. Stir constantly with a rubber spatula, scrambling until the eggs are about two-thirds cooked, about 1 minute; reduce heat to low. Spread eggs evenly in the bottom of the pan and add desired filling. When the bottom of the omelet is set, fold to enclose filling.

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