Whip, Flip, and Serve

By Hunter Lewis

Photo: Penny De Los Santos

In the minds of many devoted patrons, the signature dish of the Waffle House restaurant chain (see Welcome Home) is not the waffles; it's the omelette, a fluffy and deeply satisfying marvel. The secret to the omelette's puffiness? "A milk shake machine," says Edwin Johnson, a cook at a Waffle House in East Point, Georgia. The machine's high-powered blades, Johnson says, whip and aerate the eggs into a froth. Back in our test kitchen, we achieved similar results using a handheld electric mixer.

For step-by-step photos on how to make fluffy omelettes, see our photo gallery »

1. Crack 2–3 eggs into a medium high-sided bowl or transfer to cup attachment of a milk shake machine. (For an even puffier omelette, separate the eggs, whip the whites until soft peaks form, and fold egg whites into beaten yolks.)

2. Beat eggs with handheld mixer (or in a milk shake mixer, as pictured) on high speed until eggs are pale, frothy, and have tripled in volume, about 2 minutes.

3. Swirl 1 tbsp. vegetable oil in an 8-inch nonstick skillet over medium heat to coat sides. Pour in eggs and let sit until they begin to set on the bottom of the skillet, about 20 seconds.

4. Season with 1/2 tsp. kosher salt and vigorously shake the skillet back and forth to distribute the eggs, knocking them off the edge of the skillet; continue shaking over medium-high heat for about 1 minute and 30 seconds.

5. Using a flick of the wrist (or a rubber spatula), flip the omelette and cook until set on other side, about 30 seconds.

6. Top it with a slice or two of american cheese, slide omelette onto a plate, and fold in half using your fingers as a guide. Makes 1 omelette.

This article was first published in Saveur in Issue #114

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Comments (5)

by karenkranz on 2009-09-11

beating with an electric mixer makes eggs tough and there are too many air bubbles...hand mix with a fork, use cream or half and half to create more of a custard.

by dave starling on 2009-10-02

karenkranz is correct, but she beat them too long and at to high a speed. I have found that the standard hand held twin beater crank type works the best.

lacewood4, the off the wall cook

by BOZ on 2010-01-15

boz says to beat until tender with a stick off of a palm fron. Don't know how it does it but it shoor makes fur a great omelet.

by SMMOULDER on 2011-05-08

A simple whisk will do the trick and won't over beat the eggs. Adding a bit of milk or cream helps the eggs blend and adds a hint of creaminess.

But the real trick is to do with the omelette what you recommend for the eggs sunny side up - COVER THE PAN.

You have to watch fairly closely and you don't want the heat too high, but done right, the omelette fluffs up like a souffle! Add filling to one half and flip the other half on top. Done.

by EGRET on 2011-05-09

American cheese?! You must be kidding.
Please, use good cheese (not too much), maybe some fresh herbs, and my favorite addition, finely chopped shallots browned in butter.

Now, SMMOULDER's tip to cover the pan? That, I will try.