American folded omelette
A fully set half-moon with a warm cheese filling.
United States · Firm, Fluffy · Easy · Researched
- Prep
- 5 min
- Cook
- 6 min
- Serves
- 1
20–24 cm frying pan · Silicone spatula · Small bowl
Ingredients
- 3 large eggs
- 1 tbsp water
- 10 g butter
- 30 g grated cheddar
- A pinch of salt and pepper
Method
Beat and heat
Beat eggs with water and seasoning. Melt butter in a 24 cm pan over moderate heat.
Look for: The butter foams without darkening.
Draw in the edges
Pour in the egg. Lift the set edges and tilt the pan so loose egg reaches the base.
Look for: An even sheet forms with no thick liquid puddles.
Add the filling
When the top is almost set, scatter cheese over one half. Reduce the heat and cook until the top is set and the cheese starts melting.
Look for: The unfilled half lifts without breaking.
Fold in half
Fold the empty half over the cheese. Cook for 30–60 seconds, then slide onto a plate.
Look for: The filling is hot and the egg holds a half-moon shape.
Equipment & heat
Equipment & heat
On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening.
Nonstick: A good fit. Use a silicone or wooden utensil.
Troubleshooting
Troubleshooting
Too much filling makes folding difficult. Keep filling to a thin layer and pre-cook wet vegetables or raw meat before adding them.
About this version
About this version
This simple cheese version establishes the fold. Add cooked mushrooms, peppers or ham within the same method.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
- American Egg Board — folded omelette technique
- Daniel Gritzer — classic French omelette
- American Egg Board — cooking school
- FDA — egg safety, undercooked eggs and storage
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.