Basic Omelete

Basic Omelete by Tim Paiz
Videography and Production by Nick Canedo

Tim Paiz, a senior international business major and golfer on the men’s team at St. Mary’s University, discusses breakfast and demonstrates how to make a simple dish to start the day—an omelete.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


• 2 eggs
• 2 Tbsp. whole milk
• 2 Tbsp clarified butter or whole butter
• Salt and ground white pepper, to taste
• Any additional fillings the cook desires


Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. beating as much air as possible into the eggs. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs, but don’t stir. Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left. If you’re adding any other fillings, now’s the time to do it. Spoon your filling across the center of the egg in straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelete over to cook the top for 30 seconds or so. Just don’t let it get brown. Gently transfer the finished omelete to a plate. Garnish with chopped fresh herbs if desired.

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