Need Omelet Help Fast

[Chefguy]

@Mean_Mr.Mustard

There are very few things I would claim myself as an expert at. Making an omelette is one, so listen up:

Use butter AND non-stick spray in the pan. Whisk 3 eggs thoroughly. Have all ingredients prepared, cut, ready to add in.

Once the pan is hot, pour the beaten eggs in. Don’t futz with them much. Once you see the edges solidify a bit, carefully lift an edge, tilt the pan, and let the runny egg that is floating on top run down underneath. Do this to 3 or 4 different edges. Keep the heat at low-medium. In a minute or less, poke around under the egg, tilting the pan, to ensure it is moving freely.

Add your ingredients, cheese first, and only to half of the egg circle. Visually divide the circle so that the diameter runs out from the handle of the pan - your ingredients are placed on the half closest to you (assuming the handle is on your left).

Once all of the egg is firm - and it doesn’t matter if the cheese is completely melted yet, that will happen - it’s time for the flip.

This is the important, fun, and impressive part:

Pick up the pan in your left hand and your plate in your right. Tilt the pan toward the plate so that the leading edge of your egg circle touches/latches onto the edge of the plate that is closest to you.

Once the leading edge of the egg circle and the edge of your plate are in contact with each other, maneuver both the pan and the plate at angles that will allow you to “pour” the rest of the circle onto the plate.

But you are not pouring the entire circle. Once half of it is on your plate, pull the frying pan back toward you, thereby guiding the second half of the egg circle (this is the half with no ingredients added, it’s all egg) - over and onto the first, ingredient-filled half. With an easy twist of the wrist you plop the second half of the circle onto the first and there you have it.

Believe me, it is much easier performing the maneuver than it is to explain it in words. Super easy to learn, and works perfectly every time.

Good luck!
mmm

And this is Julia Child doing a 30 second French omelet, which is pretty much what I do. Higher heat, lots of movement to cook the egg and keep it from browning, roll it off onto the plate.

For one that looks more like a restaurant omelet.

[carrps]

@Mean_Mr.Mustard

There are very few things I would claim myself as an expert at. Making an omelette is one, so listen up:

Use butter AND non-stick spray in the pan. Whisk 3 eggs thoroughly. Have all ingredients prepared, cut, ready to add in.

Once the pan is hot, pour the beaten eggs in. Don’t futz with them much. Once you see the edges solidify a bit, carefully lift an edge, tilt the pan, and let the runny egg that is floating on top run down underneath. Do this to 3 or 4 different edges. Keep the heat at low-medium. In a minute or less, poke around under the egg, tilting the pan, to ensure it is moving freely.

Add your ingredients, cheese first, and only to half of the egg circle. Visually divide the circle so that the diameter runs out from the handle of the pan - your ingredients are placed on the half closest to you (assuming the handle is on your left).

Once all of the egg is firm - and it doesn’t matter if the cheese is completely melted yet, that will happen - it’s time for the flip.

This is the important, fun, and impressive part:

Pick up the pan in your left hand and your plate in your right. Tilt the pan toward the plate so that the leading edge of your egg circle touches/latches onto the edge of the plate that is closest to you.

Once the leading edge of the egg circle and the edge of your plate are in contact with each other, maneuver both the pan and the plate at angles that will allow you to “pour” the rest of the circle onto the plate.

But you are not pouring the entire circle. Once half of it is on your plate, pull the frying pan back toward you, thereby guiding the second half of the egg circle (this is the half with no ingredients added, it’s all egg) - over and onto the first, ingredient-filled half. With an easy twist of the wrist you plop the second half of the circle onto the first and there you have it.

Believe me, it is much easier performing the maneuver than it is to explain it in words. Super easy to learn, and works perfectly every time.

Good luck!
mmm

Exactly how I make my omelettes! Mom taught me when I was 11 or 12, so I’ve had decades of practice. Mine come out looking pretty close to perfect…unless I’m just not paying enough attention or I’m rushed for some reason. I only like a one fold omelette. Two fold flat omelettes make me think of the work cafeteria – where the only breakfast items I’d eat were the breakfast burritos and the chilaquiles which were awesome.

[mack]

I always use a bit less than half of the egg circle for my ingredients. That way there’s a little more material to fold over so it comes out even.