The Martha Stewart Omelet

I was on my way to a cooking audition for Martha Stewart and didn't want to fail. My newly acquired culinary school skills did me right, until the omelet. How could I forget the basic technique for making the perfect fluffy egg?
Originally published on KSL.com

Tara and Martha on the Martha Stewart TV show[/caption]

I walked into the 42nd Street offices of Martha Stewart looking professional wearing my first skirt-suit and carrying a bag with recipes tucked inside. I was greeted at reception and escorted down a flight of stairs. That’s when I saw her, and my heart skipped a beat. Martha was standing at the bottom of the stairs. As I passed her, the nerves I had been carefully squelching went haywire. I couldn’t believe I was on my way to audition for an icon!

I was 22 and just about to finish my culinary arts degree from Utah State University — my classmates and I were the second graduating class. While most of my classmates wanted to become chefs or caterers, I spent time in my dorm devouring food magazines like Fine Cooking, Gourmet, Bon Appetite and Martha Stewart Living and asked my culinary professors, “Who makes the food in these pictures?” I wanted to be THAT person. I wanted to be a food stylist.

I applied for internships everywhere, and got a steady stream of “no’s.” Then I got a response from the test kitchen director for Martha Stewart Magazine. Of all the places to crack open a door! She said she only took kitchen interns from the CIA (The Culinary Institute of America just north of New York City), but she would give me a try. I bought a plane ticket and showed up at the famed Martha Stewart Offices at 11 West 42nd St.

The official test kitchen was just doors from Martha’s personal office. I lingered for the tiniest moment as we passed her glass-walled office and tried to soak in every inch, from the fresh flowers on her desk to the windowed view of the Empire State Building and downtown Manhattan.

Image courtesy of IncredibleEgg.org

And to think it almost didn’t happen — thanks to a fluffy omelet!

Needless to say I have never forgotten how to make a proper omelet since. Here is my recipe for a fluffy omelet, courtesy of The American Egg Board. Called a soufflé omelet, the whites and yolks are separated and whipped separately. If ever you need to make a fluffy omelet for Martha Stewart, I’d use this method.

The Martha Stewart Omelet

Tara Teaspoon

The Omelet that nearly changed my direction.  

5 from 2 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 2 servings

Calories 166 kcal

Ingredients

  

1x2x3x

• 4 egg whites room temperature
• ¼ cup water
• ½ teaspoon cream of tartar OR lemon juice
• 4 egg yolks room temperature
• ¼ teaspoon salt
• 1 teaspoon butter OR vegetable oil

Instructions

 

• HEAT oven to 350°F. COMBINE egg whites, water and cream of tartar in large mixer bowl. BEAT with whisk attachment on high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.
• BEAT egg yolks and salt in small mixer bowl on high speed until thick and lemon-colored. Gently but thoroughly FOLD yolks into whites.
• HEAT butter in 10-inch nonstick omelet pan or skillet with ovenproof handle over medium-high heat until hot. POUR IN egg mixture; gently smooth surface. Reduce heat to medium. COOK until omelet is puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge with spatula to judge color.)
• PLACE pan in 350°F oven. BAKE until knife inserted halfway between center and outer edge comes out clean, 10 to 12 minutes. LOOSEN omelet edge with spatula. SERVE immediately.

Notes

This simple French-inspired oven-baked soufflé omelet can be made savory or sweet. Fill it with cheese, meat and vegetables or top it with fresh fruit compote and whipped cream.

Puffy omelets begin to deflate when removed from oven, so plan to serve immediately.

To serve folded: Using sharp knife, cut across center of omelet, cutting through upper surface but not through to the bottom of omelet. Top with filling, if desired. Tip pan. Fold omelet in half with turner and invert onto warmed plate with a quick flip of the wrist. Cut in half or into quarters.

To serve open-faced: Invert pan over warmed plate, or slide omelet from pan onto plate. Top with filling, if desired. Cut in half or into quarters.

Nutrition

Calories: 166kcalCarbohydrates: 2gProtein: 12gFat: 11gSaturated Fat: 4gCholesterol: 395mgSodium: 427mgPotassium: 260mgVitamin A: 580IUCalcium: 46mgIron: 1mg

Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

For more delicious and beautiful recipes, try my Eggs with Black Bean Hash Browns, and Apple Cream Cheese Stuffed French Toast.
by Tara Bench
Omelet image and recipe courtesy of IncredibleEgg.org

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Recipe by Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!