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Omelet-making tips from an egg professional

"Don't expect this to be a task where you add everything to the pan and walk away," says omelet expert Alana Zamora. "I am always using one hand to work the skillet and the other holds the spatula." "Don't expect this to be a task where you add everything to the pan and walk away," says omelet expert Alana Zamora. "I am always using one hand to work the skillet and the other holds the spatula."

By New York Times News Service February 10, 2016 3 min read

There are some weekend days when, although you’d love to go out for brunch, you know you can make whatever you’re craving exactly how you want it – and even better than you could get at the restaurant.

That’s how Alana Zamora (lanepie on Instagram) feels about omelets. She works the night shift as an intensive care unit nurse, so her breakfast time is all over the place. Omelets, her specialty, are often on the menu, no matter the hour. Zamora has the process nailed down and offered to share a few tips.

“I used to get bummed about not eating breakfast at ‘breakfast time,’ but now I just eat it any time of day,” she says.

When making omelets the first step is to start with fresh eggs. (Fred R. Conrad/The New York Times)

Here are her tips on making better omelets:

* Start with fresh eggs. Three whole eggs or 3/4 cup egg whites make a large omelet, but you could use any combination of eggs and egg whites to get that amount. Whip the yolks and whites in a small bowl separately before adding to a slope-sided skillet or frying pan.