Hearty Asparagus-Stuffed Omelets

Published May 1, 2007.

How do you make a sturdy omelet that isn't tough?

The Problem

To lend a diner-style omelet enough structure to contain a hearty filling without ripping or breaking, the eggs are often overcooked.

The Goal

We wanted a robust omelet that was moist, tender, and sturdy.

The Solution

It became clear that there were two primary issues to consider: the method in which the eggs are manipulated in the pan and the temperature at which the omelet is cooked. To move the eggs, we opted for the easy approach of lifting the setting omelet with a rubber spatula to allow the uncooked eggs to pool underneath and cook. For temperature, we kept the heat at medium-low, finishing the omelet off the burner to keep it tender.

list of recipes

America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.