Secret to Cooking Omelets

omelets for dummies

Ya gotta have the right amount of egg as opposed to the size of the pan, so when you go to fold it over, the thing's just about cooked all the way through. If you're using too much egg, then when you try to fold it, it starts to run, because the bottom is getting ready to scorch, but you still got raw egg up top.

Shorter answer: less egg, lower heat.

All you need to know

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Most tend to cook everything with too much heat

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Truer words were never posted on this board.

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Most tend to cook everything with too much heat.

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Not for a classic french omelete. Hot psn and room temperature eggs.

Must have room temp. eggs. And yes, Julia is a good teacher. I learned by reading Julia Child's first cookbook.

I don't flip. I use the quick omelet method. Scramble, shake, and slide. Takes about 20-30 seconds for an omelet.

LINK

*heat skillet over medium heat
*put scrambled eggs in and let sit for 1 minute
*stir the eggs while shaking the pan back and forth for about a minute.
*give the skillet a few taps on the stove top to settle everything and turn the fire off.
*sprinkle toppings down the center of the omelet and fold each side toward the center. let it sit for about 1 minute. Perfect every time.

Classic French Omelet

i can cook an omlette on medium heat and it can be ready in like 4 minutes. no need to do it on high heat really.

I do it the way I see Fred or Frenchie do it at Louie's.