**Athena **got it right… it’s low heat that makes all the difference. I used to have the stove on med-high (about 8 on a 1-10 scale) for eggs. After reading an article in Gourmet about the perfect omlet, I followed the “low heat” suggestion (probably 3 on a 1-10 scale) and was rewarded with much lighter and fluffier eggs.
What you (and all these fork using folks) are making is not an omelet, it’s a scramble.
I have always liked this recipie replacing the cream with water. I like it because the texture is good and creamy, and finishing in the oven means it doesn’t take forever to get that texture.
I’m eating breakfast at my desk as I read this. It’s just fruit and cheese, a piece of toast with peanut butter, and a square of dark chocolate, with a few shots of juice. But sometimes Mr. S (Mr. 5?) will make us an omelet. I think he just uses a fork. His omelets are nummy.
I suppose you would prefer 7s, wouldn’t you?
Way to go Tommy! 
Q
That’s the best cooking hint I had heard for a long time (I saw it on some PBS cooking show about a year back) and now, I make myself an omlette around once a week, (because the results are so much better) as opposed to only once every year or so…
It really does make a big difference!
Matthew
I make my omelets from egg whites only to cut down on fat, so does the room temp thing still hold true for this?
Thanks
Q
I love omelets and have them frequently. I beat the eggs (two whole) and milk (not too much) together with a fork or a French whisk. It’s taken me a while to perfect the technique but I pretty much have it down. (I heat the pan on high but turn it to medium low before or immediately after I pour in the eggs – the egg seals quickly so it’s easier to fold, but it doesn’t burn.)
Then what’s the point of making an omelet? No butter? No cheese? Ewwww.
Omelets are one of the few foods I can consistently make. I use a fork, milk, and high heat. 5!
I u5ually u5e a fork or whi5k, a ratio of 2 egg5 to 1 Tb5p of water and cook in a preheated non-5tick 5killet 5prayed with cooking 5pray on low heat. I agree: who want5 to clean up the blender?
I al5o eat mo5t of my meal5 at my de5k, whether at work or home.
Congrat5, Q!
mi55red
Aha! I shall try this.
Hang on. I thought **scrambled eggs **were made by using a saucepan (not a frying pan) and vigorously and continually whisking the eggs until they suddenly change consistency. 
Ah, but I do add cheese (usually Swiss, sometimes Pepper Jack), panache45, and a bit of the spray bottle margarine as well. :).
For seasoning I use Crazy Mixed Up Salt, and, at times, I sprinkle some Balsamic Vingegar on top.
Mmmmmmmmm! Magnifique! Don’t miss the yolk at all anymore.
Q
Y’all don’t get me in trouble, now! 
I’m glad you a5ked. I use a whi5k and a hot pan. Otherwise, t5kt5k, you get a tough flat omelette.
Top with 5kua or mu5krat and finish with a flambe of whi5key.
Enjoy!
glee, in my experience, scrambled eggs are eggs that are beaten together in a bowl and fried while stirring more or less constantly. The main difference between scrambled eggs and a plain (no filling) omelet is that the omelet comes out of the pan folded and in one piece, while the scramble is just a pile of cooked egg. There is also a recipe called a “scramble” where it’s scrambled eggs with stuff added in, like sausage and cheese, and served in a pile.
I’m not really sure about your omelet technique, when you break the eggs into the pan and add the milk, do you mix it thoroughly while cooking? I think that’s one important aspect to the omelet, the eggs are combined into a smooth consistency.
My NYT cook book, 1961 pre teflon, shows a fork and a “shake pan” whatever that is. There are photos of “rolling” the omelet over the filing, and rolling it out of the pan. Obviously trick photography. According to the clock on the stove, it takes nine minutes. 
Why trick photography? A rolled omelet is a classic technique.
An attempt at humor. I can’t do it.
I just finished breakfast following the directions of Mr. Claiborne of the Times.
Moving the pan fore and aft while stirring with the flat of a fork clockwise. I used a vision ware pan. Three eggs and a tablespoon of water. I didn’t get the motion quite right, sort of like rubbing your tummy and patting your head, and I got some browned spots. Red bell pepper, cheese and green onion. Not bad, although I wouldn’t serve it to company.
Whisking thread from IMHO to Cafe Society.
I’m not too sure about adding milk to an omelet. I was taught to add about a tablespoon of water to a three-egg omelet. Milk or cream is for scrambled, and added near the end, if at all.