Restaurants›Tiana’s Palace›Omelet And Eggs To Order Recipe

Omelet And Eggs To Order Recipe

Inspired by Tiana’s Palace
Time15m
Serves1

Make Omelet And Eggs To Order Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Egg Base

Cooking Fat

Fillings (choose or offer to-order options)

To Serve (optional)

Method

Egg Base

1

Crack and season

Crack 3 large eggs into a medium bowl. Add 2 tablespoons milk or half-and-half, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.

2

Whisk

Whisk vigorously until the mixture is homogeneous and slightly frothy (about 20–30 seconds). This creates a tender omelet.

Prep Fillings

3

Warm or sauté fillings

If using items that need cooking (mushrooms, bell pepper, ham, bacon), pre-sauté them in a separate pan over medium heat with a little oil until cooked and excess moisture is evaporated. Drain on paper towel. Keep fillings warm and ready to add (about 3–5 minutes).

4

Grate/measure cheese and herbs

Measure 1/4 cup shredded cheddar and chop 1 tablespoon fresh herbs. Have them within reach before you start cooking eggs.

Cook Omelet

5

Heat pan

Place a nonstick or well-seasoned 8-inch skillet over medium-low to medium heat. Add 1 tablespoon butter and (optionally) 1 teaspoon neutral oil. Heat until butter foams but does not brown, about 30–60 seconds.

6

Add eggs

Pour the whisked eggs into the hot skillet. Immediately tilt the pan to distribute the eggs evenly. Let cook undisturbed for 10–15 seconds to set the edges.

7

Stir and push

Using a spatula, gently stir the eggs in the center while tilting the pan so uncooked egg runs to the edges. Repeat for about 20–30 seconds until the curds begin to set but the surface is still slightly wet and glossy.

8

Add fillings

Evenly scatter the prepared fillings (about 1/4 cup total of your chosen fillings) and 1/4 cup shredded cheddar over one half of the omelet. Sprinkle chopped herbs on top.

9

Fold and finish

Fold the empty half of the omelet over the filled half using the spatula. Let cook for another 15–30 seconds to melt the cheese and finish setting the eggs. For a slightly firmer omelet, cook up to 1 minute more on low heat; for a soft, slightly runny interior, remove promptly.

10

Plate

Slide the omelet onto a warmed plate seam-side down. Add a pat of butter or a pinch of finishing salt if desired.

To Serve

11

Serve immediately with toast or breakfast potatoes and optional hot sauce or salsa on the side. Offer any additional toppings to order (extra cheese, herbs, or cooked meats).