Omelet 101

Scott Heimendinger
Scott Heimendinger
June 18, 2020
Here's an easy, reliable way to make a perfect omelet in the Anova Precision Oven. Eggs are very sensitive to temperature, so achieving a perfect stovetop omelet requires your full attention... And a lot of practice!Using Sous Vide Mode on the Oven, we gently cook the eggs until they're perfectly rich and tender. Since we aren't stirring the eggs as they cook, the texture of this omelet is more uniform than a traditional preparation, but is just as rich and delicious.You can scale this recipe up to fill multiple sheet pans if you're feeding a crowd, and works just as well in a rectangular pan as a round one. Of course, feel free to riff on the fillings and substitute with your favorites. Inspired by the Modernist Cuisine "Striped Omelet."
Prep Time
Cook Time
Omelet 101
4.7 (13)
3 whole
1 Tbsp
Whole milk
¼ tsp
Butter, for greasing the pan
Omelet fillings

1. Preheat

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

2. Grease baking pan with butter

We're using a non-stick, 9" pie plate, but you can use a 7-8" oven-safe, non-stick skillet. Or, double the recipe to fill the base of a 9"'x 13" quarter sheet pan. Rub the bottom and sides of the pan with butter to ensure the omelet releases easily.
Grease baking pan with butter

3. Whisk together eggs, milk, and salt

Beat the mixture thoroughly with a fork or whisk to incorporate air. Pour the egg mixture into the pan.
Whisk together eggs, milk, and salt

4. Cook until set

Steam cook until the eggs are just set. We'll add toppings after this step to ensure they don't sink to the bottom.
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 you want to gently heat or melt. Precook toppings with longer cooking times, like mushrooms, onions, or raw meats before adding in this step.
Add toppings

6. Warm toppings / melt cheese

Return the pan to the Oven for one minute, or until cheese is melted.
Sous Vide Mode: On
Steam: 100%
Temp: 181.4°F
Heat: Rear
00:01 Timer

7. Fold and transfer

The egg should release easily from the pan. Add any remaining toppings and fold the omelet over, then slide directly onto a plate. If you're feeling adventurous, roll instead of folding to transform your American omelet into a French Omelet.
Fold and transfer

8. Enjoy!

Serve warm and enjoy the satisfaction of a perfectly executed omelet!
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