Are you ready to enjoy the fluffiest eggs you’ve ever eaten? This poached omelet uses a secret but super-easy technique for the perfect poached eggs!
Have you ever had a perfectly poached egg? One that’s completely smooth with no stringy fly-aways?
They’re absolutely beautiful. And I’ve never been able to make one for myself at home… until now.
This poached omelet with parmesan and olive oil uses a secret but oh-so-easy technique for PERFECT poached eggs every time! Once you learn it, you may never make eggs any other way again.
This recipe only takes a few minutes to make, and the result is the fluffiest eggs you’ve ever had!
How to make a poached omelet
Want to know the secret to the perfect poached egg? It’s simple: you just have to strain off the super-thin part of the egg whites!
Here’s how it all comes together:
Step 1: Find a deep spoon with holes or a deep skimmer.
Step 2: Crack one egg into a small bowl, place the spoon or skimmer over a second bowl, then pour the egg into the spoon. Allow the thinnest part of the egg white to drip into the bowl.
Step 3: Remove the yolk and remaining egg white to a medium bowl.
Step 4: Repeat with the second egg. You can discard the thin egg whites that drained off or save them for another use.
Step 5: Fill a 2-quart saucepan with water and bring to a low boil.
Step 6: Beat the eggs with a whisk or fork until thoroughly combined.
Step 7: Using the handle end of a wooden spoon, stir the water in the saucepan in a circular motion. Pour the eggs into the middle of the swirling water.
Step 8: Cook for 20 to 30 seconds until the egg floats to the top.
Step 9: Transfer the omelet to a fine-mesh strainer and let all of the water completely drain off.
Step 10: Place the omelet in a small serving bowl. Drizzle with olive oil, then sprinkle with cheese and chives.
That’s it! It only takes a few minutes, and cleanup is even easier than fried or scrambled eggs.
Plus, the fluffiness of the eggs is an absolute dream.
Other toppings for your omelet
Parmesan, olive oil, and chives is a classic combination. But if you want to add some other flavors to your omelet, feel free to get creative!
I personally love using flavored olive oils. Any herb-infused oil will add a deep, savory flavor that’s sure to be amazing. Or you can try a chile-infused oil for a little heat!
Looking for some Mexican-inspired flavor? Top your omelet with shredded Mexican cheese or cheddar, a dollop of my easy homemade low-sodium salsa, and a few slices of avocado.
Or add a little Greek flavor with some wilted spinach, feta, green onion, and a little tzatziki sauce. You could also use sour cream or plain Greek yogurt with some fresh or dried dill instead.
There is no shortage of delicious combinations for this omelet. And once you try these gloriously fluffy eggs, you might find yourself trying out a new version every day of the week!
Personally, I think omelets are best enjoyed right away. If you don’t think you’ll eat the whole thing, you could try making this with just one egg instead of two.
If you do have leftovers, you can store them covered in the refrigerator for up to 3 days.
Other easy egg recipes
I’m a firm believer that eggs can be enjoyed at any time of day. Of course, they’re great for breakfast, but they also make tasty snacks or hearty ingredients in your dinner! Here are a few of my favorite egg recipes that you can enjoy any time of day:
- BBQ Deviled Eggs with Turkey Bacon
- Quick Chinese Chicken and Rice Soup
- Turkey Sausage Casserole with Veggie Tots
When you’ve tried this omelet, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 2 large eggs
- 1 teaspoon olive oil (extra virgin)
- 1 teaspoon freshly grated Parmesan cheese
- ½ teaspoon fresh chives (finely chopped)
- Find a deep spoon with holes or a deep skimmer.
- Crack one egg into a small bowl, place the spoon or skimmer over a second bowl, then pour the egg into the spoon. Allow the thinnest part of the egg white to drip into the bowl.2 large eggs
- Remove the yolk and remaining egg white to a medium bowl.
- Repeat with the second egg. You can discard the thin egg whites that drained off or save them for another use.
- Fill a 2-quart saucepan with water and bring to a low boil.
- Beat the eggs with a whisk or fork until thoroughly combined.
- Using the handle end of a wooden spoon, stir the water in the saucepan in a circular motion. Pour the eggs into the middle of the swirling water.
- Cook for 20 to 30 seconds until the egg floats to the top.
- Transfer the omelet to a fine-mesh strainer and let all of the water completely drain off.
- Place the omelet in a small serving bowl. Drizzle with olive oil, then sprinkle with cheese and chives.1 teaspoon olive oil, 1 teaspoon freshly grated Parmesan cheese, ½ teaspoon fresh chives
Poached eggs sure are a healthy alternative to the fried variety. And the idea of poached omelet makes me very hungry indeed. I am going to try this recipe too. Thanks, man!
Shelby Kinnaird says
Hi Kashif – Enjoy!
Charles Anderson says
Egg whites in a cocktail, and the humble souffle of course.
Bev Edge says
I love a lot of egg dishes, but my favorite is deviled eggs.
Justin Parmelee says
Slow poached eggs are perfect.
My favorite prep is soft scrambled eggs on toast, with either slides of cheese (like a sharp cheddar) or some sauteed kale.
Paul O. says
Eggs Benedict, I just can’t resist if it is on the menu!
my favorite thing with eggs are omelets especially egg white omelets
Bonnie K. says
Poached omelet–that’s different. I have never heard of this. I really do need to try poaching eggs–I have seen pictures of them on top of a main dish. Looks so good. I like cooking easy over eggs and adding them to a quesadilla, add on top of refried beans and salsa, in a sandwich with cheese and ham, scrambled, hard-boiled, quiche–that’s all I can think of right now. I love eggs.
egg knot rolls!
Erin Anderson says
I became a fan of coddled eggs when I lived in England and love all kinds of variations of them using an egg coddler.
Donna Currie says
How don’t I love eggs might be easier. But for now, let’s say custard.
Kellye Brill says
I love quiche–you can make it ahead of an event, it travels well, reheats well, and can satisfy meat, cheese, and veggie lovers at the same time!
I love a simple scramble with a locally made herbed cheese. Just finished it with my breakfast as I read this post, as a matter of fact.