5 eggs into a bowl.
Break all the yolks
Stir together with a fork until its all the same consistency.
Put man on 1/4 heat (no idea how hot this is)
Put some sort of thin oil on the pan.
Pour your egg mix in
Let it cook and once in a while move the pan around a little bit to distribute the egg better.
Once it is 90% cooked put on your cheese and whatever toppings you want.
Wait for a minute or two.
Take a fork and begin to lift one side of it up, then grit your teeth and grab it with your hand and fold it over.
I used to have a lot of trouble. My secret is a non-stick pan. Get a heavy one that's the size of the omelette you want to make. Cast iron, anodized aluminum, and stainless steel don't work well. Non-stick is where it's at. Pam or other spray works better than oil or butter, too.
The pan must be hot enough to quickly form a layer on the bottom, too. Otherwise it sticks. Once you've got the layer, turn the heat down a bit.
Until you get the system totally worked out, it helps to have a lid for the pan. A lid holds in the heat and causes the egg to cook quicker, without as much chance of burning the bottom.
As you get better in guaging the stove/pan combination, you'll find the lid needed less and less.
Get a rubber spatula too, those things are magic. I let the layer form like LD says, and then work the spatula under the eggs. Keeps them from sticking too much. A little milk in the eggs helps fluff them up a bit, which also helps the sticking. If you want to get all fancy, just pick up the pan, flip o' the wrist, and flip 'er over. Good stuff...
E
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"It's what you've got inside that matters. The details and technological things will take you only so far. You still have to pedal the bike. Some people are always looking for the magic secret. There's no secret. Just bust your ass." -Dave Zabriskie
Get a rubber spatula too, those things are magic. I let the layer form like LD says, and then work the spatula under the eggs. Keeps them from sticking too much. A little milk in the eggs helps fluff them up a bit, which also helps the sticking. If you want to get all fancy, just pick up the pan, flip o' the wrist, and flip 'er over. Good stuff...
__________________
"It's what you've got inside that matters. The details and technological things will take you only so far. You still have to pedal the bike. Some people are always looking for the magic secret. There's no secret. Just bust your ass." -Dave Zabriskie
It's easy once you get the hang of it. I did omlets for a resort for a year (all I did 5 days/wk from 6am until 10am).
Put the pan on the stove. Let it get up to heat, medium is good. Put some butter or olive oil in, swirl it around so it covers everything.
Scramble the eggs in a bowl. I don't mean fluff with a fork, I mean go all out. Add a bit of milk to them if you want to.
Pour this into the pan. Lift up off the heat and swirl. You want to set the egg as soon as you can. It's ok to use a spatula or something....before I got the hang of it I'd swirl the pan then stir the center with the spatula a bit. Keep swirling; once the eggs are set you can turn down the heat. Some folks put lids over the top to help set the top of the omlet.
To flip it get it swirling around in the pan then push the pan away and DOWN from you. Rapidly jerk it back towards you. Let it get air, then catch it. You can either do this or you can't. I don't use utensils in my pans, I swirl and toss almost everything.
Another way to flip is to use a pan lid. Slide the omlet on it, flip the pan over the lid, then invert. Or you can use a plate.
Ingredients. I put my ingredients in the pan first then let them cook down. When they're done I gather it in the middle then pour my egg around it. Swirl it all around so the egg mixes in with the goodies.
Pans. No stick are good. A pan that is too big (within reason) is better than a pan that is too small. Nonstick are fine, I use a stainless steel one that I've had for a while (All-clad). I use butter or olive oil in it, getting that warmed up before I put anything into it. Hot pan, cold oil, remember that.
thanks for the replies, i use a pan thats perfectly sized for omelettes and i use the spray i just can't seem to flip it over lol, i use the spatuala. it just doesnt flip for me lol. heres my yummy omelette
6-7 eggs, depending of level of hungriness
4 slices of the meat of choice, some times i even go for a club styled omelette with turkey , ham and bacon
handfull of shredded cheese
but they always turn into a scramble and not an omelette so i guess i should practice my flipping lol
6 or 7 eggs? No wonder....if you're feeding an army I'd make a frittata or some dual egg omelets. If you want to cheat toss the eggs in the blender to mix 'em, that's what I did when people weren't looking.
I dont use oil to fry in but what I do is add spoon full of plain flower to the mix, to make sure you cook it all the way through put a lid on the pan, saw them do that in Spain and thought ahhhhhh
The flour tends to stop it sticking
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"The time for talking has passed, actions are speaking louder than words."
No offence, but it was hilarious to read the comments. I was starting to think omlette flipping is rocket science. I have been doing omlettes since I was 10. .don't think twice about making it anymore
easy way to cheat at flipping omelettes.....use your spatula to loosen the cooked side of the omelette from the pan so it will slide around. place a large plate over the pan, flip. Now the omelette is on the plate cooked side up. place the pan back on the stove, and slide the omelettte from the plate back into the pan with the cooked side up. put the plate in the dishwasher because it now has some raw egg on it and should not be used until washed.
I would never use Pam, it ruins them. I agree on butter. Until you get used to temperature, I wouldn't use Olive Oil since, at higher temps it smokes and burns whereas butter doesn't.
Scramble your eggs with milk or water, just a bit. Pour it into a heated pan with butter. Like pp, you want the egg to cook as soon as it hits the pan for easier clean up. My trick: once a skin has formed, lift up the edges and tilt the pan so raw egg slides under the cooked parts. That will keep it from getting soupy on top with the bottom cooked. Toward the end, when you add your meat and whatnot, put a lid on for a short bit.
I would never use Pam, it ruins them. I agree on butter. Until you get used to temperature, I wouldn't use Olive Oil since, at higher temps it smokes and burns whereas butter doesn't.
Have you tried the Canola Oil version of Pam? I actually just use the store brand, but they both seem to be the same. I also have one of those misters filled with canola oil to spray pans.
It's not that I don't like butter, I love it. I don't like that it browns. I spray to oil first, to cover the entire surface, then add a bit of butter for flavor, near the end.
Use clarified butter, it's good for this stuff and won't burn so easily. Simple to make and it has a lot of uses around the kitchen, I don't saute in anything but.
You don't need to flip the thing over. You can cook it all the way through without flipping it. All you need to do is close it.
Personally I find that flipping one right over with the wrist flip is WAY easier than only closing half of it.
Now You can get a couple kinds of frying pans, some are curved walled, wokish like. These are ideal and make flipping super easy. The other ones are flat walled and are not great for making omlettes and you need the spatula.
Basically to get the motion down is going to require practice, practice and more practice. as I mentioned I can flip it over no trouble, but have a heck of a time getting the control required to slide the eggs half way up the pan and flip it closed.
Og.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
Blog entry: November 1, 2009, Pancakes LiveSTRONG daily plate log
flipping an omelette
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