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Recipe: How to Make the Fluffiest Omelet Ever

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Crispy, light, and full of flavor

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David Malosh

The current dominating theory on omelets is that they should be soft and pale, the eggs just-set with an interior the texture of creamy custard. But you know what? There’s more than one way to make an omelet. This version, which is offered at New York City’s Egg Shopthe popular brunch spot’s cookbook is out now — is more like the kind of omelet we all grew up with: Crispy and brown on the outside and filled with meat, vegetables, and cheese on the inside. Found at diners and roadhouses across the country, this is an American omelet: Imperfectly perfect, big, bold, and full of flavor.

Egg Shop’s chef Nick Korbee notes that using a milkshake blender will guarantee an extremely buoyant final texture, but a whisk works well too. Possibly even fluffier than its pale, Francophile cousin, this version comes with added crunch and buttery, caramelized flavor. Don’t knock it until you’ve tried it.

Pop's Double-Stuffed, Double-Fluffed American Omelet

This is that big boy you’ve heard about . . . stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms. Not meant for hot-weather consumption, this incredibly filling omelet should be cut in wedges for multiple servings. It’s truly an omelet to feed them all, with humble origins in my father’s home kitchen, where he uses a 1950s milkshake blender to fluff his eggs back to the glistening dawn of the atomic age.


2 maple sausage patties, crumbled
6 slices bacon, chopped
¼ cup sliced mushrooms
6 eggs
3 tablespoons half-and-half
2 tablespoons unsalted butter
1 cup spinach leaves
¼ cup grated cheddar cheese

1. In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.

2. In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)

3. Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.

4. Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike “burnt ends” in the BBQ world.

Reprinted from Egg Shop: The Cookbook by Nick Korbee 2017 (William Morrow Cookbooks)

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