The secret to making a perfect omelette, according to a golf-club chef

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You can’t make an omelette without breaking some eggs.

And you can’t make a good omelette without a few additional steps.

Jason Van Marter is the head chef at Bay Creek Resort & Club, in Cape Charles, Virginia, where his tavern omelette is a favorite on the menu. 

The recipe calls for sautéed onions and peppers, sharp cheddar and a special variety of Virginia ham. But Van Marter’s method works with all kinds of different omelettes, so feel free to play around with the ingredients, while abiding by the fundamentals laid out here.

Whip ‘em good

No one likes a leaden omelette. Light and fluffy is how you want your eggs. To achieve that texture, give them a thorough and vigorous whisking until the whites and yolks are well-incorporated. This process will add air into the mixture, resulting in — you guessed it — airy eggs.

Food

Mix ‘em evenly in the pan

A ham and cheese omelette should have ham and cheese in every bite. The same is true of any kind of omelette you’re preparing. As your eggs start cooking in the pan, mix them gently with whatever other ingredients you’re using so that all the good stuff is evenly distributed by the time the omelette’s done.

Keep ‘em moving

As your eggs cook, they’ll start to solidify around the edges. That’s a good cue to shake the pan, gently moving the omelette around to ensure that the underside gets lightly browned without overcooking. Once you’ve got that solid base, you’re ready to flip the omelette to its second side.

Kill the heat

After flipping the omelette to cook the second side, turn off the heat but leave the pan on the stovetop. That will allow the eggs to cook through gently, without getting too hard and dry.