HOW TO MAKE AN OMELET

You won’t think making an omelet is hard once you’ve mastered these easy tips and tricks for the perfect omelet.

• WHAT YOU NEED

  2	EGGS
  2	Tbsp. water
  1/8	tsp. salt
  Dash	pepper
  1	tsp. butter
  1/3 to 1/2	cup filling, such as shredded cheese, finely chopped ham, baby spinach

DIRECTIONS

1. 
   BEAT eggs, water, salt and pepper in small bowl until blended.
2. 
   HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
3. 
   GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
4. 
   When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

INSIDER INFO

Enjoy

Wondering how to make the perfect omelet? There is more than one way of making omelets. Many different ingredients can be used for the fillings and the possibilities are endless. Use one or more of your favorite foods. Some classic omelet fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs, even tasty leftovers from last night’s dinner.

Feeling elegant? Combine broccoli, Brie and toasted almonds. In a south-of-the-border mood? Try corn, salsa, chorizo and jalapeño cheese.

For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar. For an elegant touch, spoon a tablespoon of warmed Cognac or Grand Marnier over and flambé.

Insider Information on How to Make the Perfect Omelet

Making an omelet can be easy with our insider tips. In just a few quick steps, learn how to make the best omelet.

Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2-cup filling per 2-egg omelet. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.

Made-to-order: Omelets are best cooked one at a time and served immediately.

For more servings, multiply the recipe as needed, preparing only as many eggs as you will use in a short time. Use 1/2 cup egg mixture per omelet.

Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.

For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside the omelet. Spoon the rest across the top of the omelet after it’s on the plate.

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How to Make Grilled Shrimp with Maker's Mark Butter Sauce

Living in the Low Country has taught me a few things. One, food is king. Two, when you order a beer, you better chase it down with a shot of bourbon; and three, bourbon and food make one of the sexiest combos ever. So, when this opportunity came to join Maker's Mark and food together I jumped with joy.

I tested out a few recipes on some folks using Maker's and a variety of different (but simple) ingredients. For these, I tried to be logical but still original (if that's even possible with food these days). I took classic bourbon cocktails and morphed them into dishes. All are, I think you'll find, very easy to recreate.

Grilled Shrimp with Maker's Mark Butter Sauce

Note: For this get about 1 lb. Shrimp from your grocer, Skewer them up and Grill them with some Old Bay Seasoning. Super Classic dish here, but the sauce is tasty, and easy.

What You'll Need:

2 Shallots minced

1 Garlic Clove minced

1/2 Cup Maker's Mark

1/2 Cup Apple Juice

1/2 Cup Apple Cider Vinegar

1 Lemon Juiced

1/2 lb. butter (cut into small cubes, keep cold)

· Cook everything (except the butter) in a pan at medium to high heat, reduce until about 1/3 of the original liquid is left.

· Remove from heat and whisk in butter piece-by-piece until a nice sauce forms

· Season with Salt and pepper, and serve with the shrimp.

MADE WITH CARE. SIP WITH CARE.™ Bourbon 45%abv, Maker's Mark Distillery, Loretto, KY

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How to Make Banana Bread French Toast Recipe

French Toast Ingredients

• Thick (about two-inch) slices of banana bread
• 2 eggs
• 1 tbsp milk
• Pinch of cinammon
• 1 tbsp unsalted butter
• Maple syrup
• Half of a vanilla bean, split and scraped
• Spoonful of lemon sour cream*

Step By Step on How to Make This French Toast

Breakfast at home can be special without being complicated. I came up with this twist on French toast for a diner that I helped open outside Denver. Start with the slices of banana bread. Dried-out is better. Beat the eggs, milk, and cinnamon until well combined. In a nonstick skillet, heat the butter until barely foamy. Thoroughly coat the bread with the egg mixture (dripping off excess), add to the pan, and cook about two minutes on each side. Meanwhile, warm some maple syrup with the vanilla bean — throw the seeds and the bean in with the syrup. Top with a big spoonful of lemon sour cream — the cool tartness will balance the sugar.

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How to Make Pancakes from Scratch

Have you never cooked breakfast for children — or drunks? Been a Boy Scout? Have you never had an attractive woman spend the night in your bed? There are few things an American man must know how to cook, but pancakes are one of them. The good news is they're easy — almost as easy from scratch as from a box mix. Here's how:

Pancake Recipe Ingredients

2 cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 egg, beaten lightly

1 ½ cups milk

2 tbsp butter, melted

Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in butter. If you want to mix it up, throw in blueberries, a tiny dice of apple, or bits of banana. Grease a griddle or nonstick pan with cooking spray or a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes of whatever size you like. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it, too, is brown, about two minutes. Serve immediately with butter and syrup or hold briefly in warm oven. Serves four.

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