Serious Eats
How to Make a Rolled Omelet
Produced by cia_b of Writing With My Mouth Full
The Takeaway
George Weld says:
- When you scramble eggs for an omelet, you want them to be completely homogenized. At the same time, you don't want to beat too much air into them. Use a fork instead of a whisk to beat them till they're well-blended and the whites are scrambled into the yolks.
- A nonstick crepe pan works well, but you can use any nonstick pan; use a little bit of fat in the pan but not too much.
- Blend eggs with one hand while shaking pan with the other, breaking up places where egg is starting to congeal with a fork. If eggs are congealing too fast, lift pan off heat.
About the Chef
George Weld is a self-taught cook who grew up in Virginia and the Carolinas. He has been cooking eggs since 2004 at his restaurant, Egg, in the Williamsburg section of Brooklyn, New York. In 2005, Egg was named best breakfast in New York by New York magazine and has been featured or reviewed in the New York Times, the New York Daily News, Japan's Title magazine, and Charleston magazine.
Egg's address is 135A North 5th Street, Brooklyn NY 11211; 718-302-5151. It is open 7 a.m. to noon weekdays, 8 a.m. to 11:30 a.m. weekends.
About the Video Folks
cia_b is a Filipino New Yorker who writes with her mouth full at writingwithmymouthfull.com.
When not dealing with scut as a medical intern, Stan Kang flexes his one creative muscle by making still and moving images.
More in this series: How to Poach an Egg, How to Scramble Eggs
