Folding or flipping an omelet?!
This happens when I hate having the bottom of my omelet brown, I want it to be cooked to a minimum, usually bright yellow. But this makes the omelet weak, so how can I flip or fold it so all sides get cooked, without having it break up into pieces?
Answers: I use butter and leave the heat on medium. I have trouble flipping an omelet without it breaking up.
This happens when I hate having the bottom of my omelet brown, I want it to be cooked to a minimum, usually bright yellow. But this makes the omelet weak, so how can I flip or fold it so all sides get cooked, without having it break up into pieces?
it's hard to flip when the top is still liquid, you can try one of these
- cover it so the top sets as well
- and then/or slide it onto a plate and use the plate to flip it back into the pan
hope that helps
i cook it on both sides then add cheese then fold.
I liek the Japanese method. They kinda lift up one edge, tilt the pan, and let the eggers roll up on themselves. Makes for a beautiful bright yellow omelet roll. They kinda ruin though by slathering it with ketchup.
I have the same problem here is what I do.
I heat the pan til its just a bit hot bring down to simmer.
oil pan then add the egg
cover skillet and slowly cook through for about 2 minutes. peak to see if there is no gooy stuff left and it may puff.
once done slide onto plate and I fold it onto whatever filling I put in it. If i add cheese I zap it in the micro for 30 secs. it takes a bit longer but it's worth it
Yes, cook it flat and fold it over at the very end.
It takes a lot of practice to flip out of the pan. You need to have a sloped sided fry pan. Or you can use this little trick.
place a small plate over the fry pan, flip over and then slide back into fry pan.
No need to flip, just lift the edges up and tilt the pan, letting the egg run underneath. Do this all around the egg mixture and it will cook perfectly. Learned this in home ec many years ago and it works just fine.