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Jamie Oliver’s 45-Second Omelet Technique Is Better than the French Way (There, I Said It!)

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Credit: Sara Tane

Here’s the thing about French omelettes — while they may look simple, they actually require a rather involved technique that relies on patience, finesse, and practice. Frankly, that’s why I don’t make them too often. If I want eggs for breakfast, I typically opt for a fried egg or two (maybe a Buffalo egg if I’m feeling spicy) and call it a day. Quick, simple, and painless. I don’t have the patience or desire to anxiously sweat over the stove.

So when Jamie Oliver posted a video on Instagram of his “45-second omelet” with a soft, airy texture “like a croissant,” I was immediately interested. Less than a minute for a light, delicate omelet? We’ll see about that, Jamie. I grabbed some eggs, cheese, and my favorite nonstick skillet to give this ultra-quick omelet a whirl.

How to Make Jamie Oliver’s 45-Second Omelet

This omelet, as advertised, cooks in less than a minute. Including all prep, this probably took me a whopping five minutes. To start, whisk a few eggs until no streaks remain. Then, heat a large nonstick skillet over high heat until it’s quite hot. Next, drizzle just a tiny glug of oil in the pan and pour in the eggs. Immediately sprinkle the grated cheese on top and then take it off the heat. Grab a rubber spatula to gently flick the edges of the omelet onto itself until it’s folded like a long log. Slide the omelet onto a piece of toast and enjoy.

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Credit: Sara Tane

My Honest Review of Jamie Oliver’s 45-Second Omelet

I found this to be a really clever technique and the omelet was delicious . The egg was still soft and light in texture, and the flakes of shredded cheese melted wonderfully throughout the omelet. I recently tried out (and loved) TikTok’s beloved inside-out omelet , and I can confidently say that I think both Jamie’s and the inside-out recipe are better than a classic French omelette. There, I said it! There’s nothing wrong with the French omelettes — they’re just straight-up annoying and time-consuming to make.

Despite the very minimal cook time for Jamie’s omelet, I didn’t feel like the eggs were too wet or undercooked. And even though the omelet didn’t include butter — a classic ingredient — it didn’t skimp on a rich, luxurious flavor and a creamy texture (using a full-fat sharp cheddar definitely helped). Not only was I pleased with the taste of the results, but the process of making it was also so quick.

One of my biggest omelet pet peeves (we all have one, don’t we?) is when there is browning on the exterior of the eggs. Even though the pan was super hot, the egg wasn’t in there long enough to take on any browning. Phew! Next time I’m craving an omelet, I will probably make it this way because I enjoyed the soft, airiness of this recipe and it seriously took less than a minute.

Credit: Sara Tane

My #1 Tip for Making Jamie Oliver’s 45-Second Omelet

The key to this method is to make sure that you only pour a thin layer of eggs into the pan because the cooking time is so short. I used a 12-inch skillet and only used 2 whisked eggs. You can barely tell in his video, but after he pours the eggs in, he needs to swirl the pan around because there is so little egg that it barely reaches the edges of the pan. By preparing it in this way, it’s almost like making an egg crepe because the layer is so thin. If you were to pour in more egg, the layer would be much thicker and it wouldn’t be done cooking after 45 seconds. Same goes for the cheese — all you need is a thin layer of shredded or grated cheese and you’ve got plenty.

Sara Tane

Contributor

Sara Tane is a food writer and private chef based in Brooklyn, New York. She is a graduate of the Institute of Culinary Education and has written for Cooking Light, MyRecipes.com, and The Feedfeed. She also has a serious thing for oysters.

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Source : food