Plain Omelet

Name: Plain Omelet
Total time: 10 min
Yield: Serves 1
Ingredients: Egg 2; Milk 1 tbsp; Butter (salted is OK) 10g; Salt A pinch; Pepper A pinch; Tomato ketchup As needed; Frying pan (about 20 cm across) 1

Serves 1 · About 10 min
A fluffy omelet made with just eggs. Cook it in butter and shape it into a leaf shape while it's still soft.

⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.

① Make the egg mix→② Heat the pan and melt the butter→③ Pour in the egg and stir in big circles→④ Shape it and move it to a plate

What to buy

Eggs

Egg2

Dairy

MilkOptional1 tbspButter (salted is OK)If you don't have it, use 2 tsp vegetable oil10g

Check what you already have

SaltA pinchPepperA pinchTomato ketchupOptionalAs neededFrying pan (about 20 cm across)You can use a 26 cm pan if you don't have one (the egg spreads thin, so work fast)1

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How to make it

Make the egg mix

About 2 min

Crack 2 eggs into a bowl
Keep the tips of the cooking chopsticks touching the bottom of the bowl and move them straight side to side, cutting through the whites, about 30 times
Add 1 tbsp milk, a pinch of salt and a pinch of pepper, and mix some more
Put a plate nearby

How to tell it's doneWhen you lift some with the chopsticks, the egg white doesn't hang down in stringy lumps. It's all the same yellow.

Heat the pan and melt the butter

Medium heatAbout 1 min

Heat the frying pan over medium heat for 30 sec
Add 10 g butter, swirl the pan to melt it, and spread it all over

How to tell it's doneAll the butter has melted and tiny bubbles are fizzing. Go to the next step before it turns brown.

Be carefulButter burns easily. If it turns brown and smokes, take the pan off the heat, wipe it out with paper towels, and add new butter.

Pour in the egg and stir in big circles

Medium heatAbout 30 sec

Pour in all the egg at once
Right away, stir with cooking chopsticks in big circles, scraping the bottom of the pan. Shake the pan back and forth while you stir
When it all looks like soft scrambled eggs, stop stirring and smooth it flat

How to tell it's doneThe bottom is set, and a little soft, runny egg is left on top. This takes about 30 sec.

Be carefulIf you take your time here, it gets hard. Once the egg is in, keep going without stopping.

Shape it and move it to a plate

Low heatAbout 1 min

Turn to low heat. Hold the pan handle and tilt the pan so the far side is lower
With cooking chopsticks or a spatula, fold the near side of the egg 1/3 of the way toward the far side
Push the egg to the far edge, fold the far side 1/3 toward you, and press it against the edge to shape it into a leaf shape
Hold the plate near the edge of the pan and flip the pan over to put the omelet on the plate seam-side down
If using ketchup, put it on top

ReadyThe surface is yellow and smooth, and it feels soft and fluffy. Made this way, the inside is soft and runny. For small children, older people, or anyone who is sick, or if you want it firm all the way through, after shaping in step 4 cook another 30 sec–1 min over low heat, and check that no runny egg is left in the middle.

Be carefulThe edge of the pan and the metal where the handle joins are very hot. When flipping, don't let the hand holding the plate touch the pan.

📚 Learn more about this dish

🥬 Ingredient guide

Eggs

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

The outside burned brownThe heat was too high, or you added the egg after the butter burned. Next time, use medium heat, pour in the egg as soon as the butter bubbles, and use low heat when shaping.

It wouldn't hold its shape and became scrambled eggsYou stirred too much, so no soft egg was left on top. Next time, stop stirring in step 3 while there's still some runny egg.

It's hard and dry insideCooked too long. Finish step 3 in about 30 sec and step 4 in about 1 min. A pan too big for 2 eggs makes them set faster, so work quickly.

It stuck to the panNot enough butter, or you added it before the pan was hot. Next time, pour in the egg after the butter bubbles. Pans with worn-off coating stick easily.

White streaks of egg white are leftThe egg wasn't mixed enough. Next time, in step 1 mix 30 times scraping the bottom, until there are no lumps of egg white.

It tore when I flipped itThe egg was too set. Even if it tears, cover it with a paper towel on the plate and reshape it with your hands.

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Made by YUU, a teen who loves cooking → About me