Omelette: Well done or a little runny?

Runny

A bit runny for me. I also like my eggs fried no more than over easy with yolks still runny to sop up with toast.

My wife would vote done dry.

This. You have to keep it moving Jacque Pepin style, taking it to and from the heat until it firms up almost completely. Then you toss in your prepared toppings, fold it like a letter and turn it out onto the plate fold side down.


Now if you want to have some non traditional fun, Google, "boiling water omelette."

Occasionally my wife's women's club asks me to do cooking demonstrations. Last year I did a crawfish omelet, excellent way to use leftover etouffee, except for 2 ladies they all loved it. The 2 thought it was too 'raw', I just returned it to the pan for a few seconds and scorched it for them, they were happy.

Taste differs, not a problem.

A little past runny

Runny

Obligatory:

Jacques Pépin - omelettes

Country style and the classic French omelette.

quote:

---

Wet, not runny. Prefer runny to dry, and sometimes it turns out a little runny after I dig into it. I'm okay with that.

---

Exactly. I always do soft scrambled eggs so I wouldn't call that "runny" per se'. They're more along the lines of wet and juicy. I like my omelets the same way. But there's no wrong way. Eat them however you like them.