If you’ll just beat the eggs for a few seconds with a fork in a plastic cup with nothing added to the eggs. It will keep them thick enough that you can slowly pour the egg into the center of a medium hot non-stick skillet. An electric griddle works good too. It’s flat enough to get a long plastic spatula all the way across the bottom of the egg and slowly fold it over.
By pouring the egg slowly it’ll cook as the diameter gets larger. Just take the spatula and stop it if it tries to run. When you’ve got all the egg poured and it’s cooking add your ingredients and wait until the middle begins to thicken. Lift the edge to make sure it’s not getting overdone. If your not sure, turn the heat down a bit.
When the top is no longer runny just start folding. I like the burrito fold when making omletes that are thin (ie:sliced ham/cheese). Thicker omeletes (sausage/veggies/etc) just need a single fold. As far as the size pan goes. I actually like a large non stick skillet instead of a small one. You could even make several crepes without the filling. Keep them in the fridge and stuff one when you want something quick. Pop it into the microwave and out the door you go. Great breakfast for the kids.
All of the advice about flipping, folding, etc. as mentioned is more or less on target; I was taught a trick that always makes my omelettes super-fluffy and wonderfully easy to work with:
Use an extra egg white for every two to three eggs. This probably has the same effect as adding water, if you’re reluctant to throw away a perfectly good yolk (in my house, we toss them into smoothies to drink with the omelet).
I make 2.5-egg omelets in a 9" skillet. I use a Teflon-coated skillet with an almost wok-like cross section, for amazingly-easy spatula insertion. I pour a good-sized splash of oil into the pan and let it get hot while I whisk the eggs (and the extra egg white) in a mug. I sprinkle in salt, pepper, a little lemon juice, and a drop of Endorphin Rush hot sauce. If chopped veggies or cheese are to be added, I have those ready at hand before I turn on the skillet.
Once the eggs are smoothly whipped, I pour them into the oiled pan. Let them sit for a minute or two – the cooking egg should quickly form a “bowl” holding all of the still-uncooked egg, and none of this bowl should be sticking to the skillet. Lift up the half of the omelet closest to the handle and tilt the skillet towards the handle, so runny egg spills under that half. Once you’ve moved most of the uncooked egg out of the center, sprinkle in the fillings, fold (I love pesch’s method but have never had the guts to fold en route to the plate), flip once, lift, and serve.
Wow, I had no idea omelets were so complex. I just do it the way my mommy taught me. And it comes out as perfect as a restaurant omelet every time.
I just take two or three eggs, and some salt and pepper. Pour in a bit of milk and use a fork to beat the hell out of it for 3-4 minutes until some air is beat into the milk and egg creams and it’s a bit lighter. Then pour into a non stick pan. As it starts to firm up, you use the spatula to gently push back the edges and let the liquid center flow around the spatula onto the bare pan. Once there is no flow around when you push it back, throw in the other stuff and cover for 3 minutes or so, flip over in half throw on a plate and eat.
I had exactly the same problem as the OP for years. I read the solution in the Guardian’s (English newspaper) cookery section. Make the omelette as you have described but do not flip. Instead put pan under the grill until topside is cooked as well. If the grill is pre-heated it should only take about five minutes. Slide out of pan, fold if desired. Works a treat for me. Veggie egg scramble is nice, but I really get a kick out of producing a proper Spanish omelette.
