Martha Stewart: How to make an omelet

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In her latest book, "The Martha Way: Essential Principles for Mastering Home and Living - Your Guide to Cooking, Entertaining, and Stylish Home Organizing" (published by Harvest), Martha Stewart shares her classical methods for cooking – the gathering blocks indispensable to each location chef.

She offers "Sunday Morning" viewers her tips connected a basal ovum dish.

Making an omelet

A classical ovum dish, an omelet tin beryllium served for breakfast, brunch, lunch, adjacent dinner. These steps guarantee the fluffiest results:

Begin with caller eggs and region from the refrigerator 30 minutes earlier you begin.
Use 3 ample eggs per omelet, whisking them with a balloon whisk successful a vessel with a pinch of kosher brackish and immoderate freshly crushed pepper.
Heat an 8-inch cookware implicit medium-high vigor for 30 seconds, past overgarment with a tablespoonful of butter.
Once the foam subsides, determination the eggs into the halfway and swirl to overgarment evenly portion moving a silicone spatula oregon a fork successful a figure-eight question until the eggs are acceptable astir the edges, astir 30 seconds.

The omelet volition inactive beryllium bedewed successful the mediate but volition proceed to navigator disconnected heat.
Run the spatula astir the borderline of the omelet to loosen.
Tilt the cookware toward a serving sheet and, with the spatula, fold one-third of the omelet implicit the center.

Then rotation the omelet onto a plate.
Sprinkle with caller herbs, specified arsenic chopped scallions, if desired.

Of course, an omelet is simply a canvas for divers fillings – grated hard cheese; wilted spinach oregon different greens; sauteed mushrooms, onions, oregon different vegetables; and caller oregon oven-roasted tomatoes.

Excerpted from the publication "The Martha Way" by Martha Stewart. Copyright © 2026 by Martha Stewart Living Omnimedia, LP. From Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.

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