Omelette 101

Scott Heimendinger
Scott Heimendinger
September 22, 2021
Here's an easy, reliable way to make a perfect omelette in the Anova Precision Oven. Eggs are very sensitive to temperature, so achieving a perfect stovetop omelette requires your full attention—and a lot of practice! The oven’s sous vide mode gently cooks the eggs until they're perfectly tender and ready for any fillings you desire. Notes: Since the eggs aren’t stirred as they cook, the texture of this omelette is more uniform than a traditional preparation, but is just as rich and delicious. You can scale this recipe up to fill multiple pans if you're feeding a crowd, and it works just as well in a rectangular pan as a round one. If you’re using fillings that require cooking, such as mushrooms or onions, prepare them before beginning the recipe. This recipe is inspired by the striped omelette in Modernist Cuisine.
Serves
1
Prep Time
00:05
Cook Time
00:06
Omelette 101
4.3 (21)
5383
Ingredients
Softened unsalted butter, for greasing the pan
3 large
eggs
1 Tbsp
whole milk
¼ tsp
kosher salt
Omelette fillings of your choice (see note)
Steps

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 181.4°F
Heat: Rear

2. Grease Pan

Generously grease the bottoms and sides of a nonstick 9-inch pie plate with butter. (You can also use a 7- to 8-inch oven-safe nonstick skillet.)
Grease Pan

3. Whisk Omelette Mixture

In a large liquid measuring cup, whisk together the eggs, milk, and salt until uniform in color and very foamy. Pour into the prepared pan.
Whisk Omelette Mixture

4. Cook

Transfer to the oven and cook until the eggs are just set, about 5 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 181.4°F
Heat: Rear
00:05 Timer

5. Add Toppings

Remove the pan from the oven and add any toppings that need to be gently heated or melted.
Add Toppings

6. Warm Toppings

Return the pan to the oven and cook just until the toppings are warm and/or cheese is melted, about 1 minute.
Sous Vide Mode: On
Steam: 100%
Temp: 181.4°F
Heat: Rear
00:01 Timer

7. Fold

Add any remaining toppings. Run a small rubber spatula around the sides to the pan to loosen the omelette. Fold in half, then slide directly onto a plate. Alternatively, if you’re feeling adventurous, you can roll the omelette into a cylinder so that it mimics a French-style omelette.
Fold

8. Serve

Garnish as desired and serve warm.
Serve
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