The perfect omelette thanks to Wolfgang puck
Wolfgang Puck's Omelette Method
Ingredients: 3–4 large eggs, 1 tbsp butter, 1 tbsp olive oil, salt, pepper, chives or parsley, and optional goat cheese.
Prepare Eggs:
Whisk eggs in a bowl with salt and pepper until whites and yolks are fully combined.
Heat Pan: Preheat an 8- to 10-inch nonstick pan over medium-high heat. Add the olive oil and butter together to prevent the butter from burning.
Cook Eggs: Pour the eggs into the hot pan. Immediately begin stirring quickly with a fork or spatula to create small, soft curds while shaking the pan.
Add Fillings: When the eggs are mostly set but still soft (custard-like), turn off the heat, add filling to the center, and cover the pan for 1–3 minutes to finish cooking.
Fold and Serve: Tilt the pan to a 45-degree angle, using a fork to roll the omelette onto itself, and slide onto a plate.
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Key Tips for Success
Heat Control: Start high to set the edges, then turn down or remove from heat to keep the inside creamy.
Oil & Butter: Using a mixture of oil and butter adds flavour while preventing burning.
Small Curds: Constant stirring at the start ensures a creamy, tender texture rather than a tough one.
Goat Cheese: Wolfgang frequently uses creamy goat cheese for a soft interior texture.
