When you make omlettes, do you flip them over full circle and let each side cook evenly before serving, or just cook one side, fold them over in half and then serve?
I am part of the flip camp. I can't stand just cooking one side and folding it over...to me, the part in the middle just doesn't get cooked all the way and I want all my egg cooked.
So which are you? Team Flip or Team Fold?
The trick to flipping omlettes is not to put too much extras in it b/c that weighs it down, thus making it harder to flip. Also, use a smaller pan, bigger spatula and go easy on the milk, which makes it more thinner, to make for a better flippin experience!
I'm on the "boil team" :) I boil a pot of water and put all my omelet ingredients (egg, splash of milk, salt, pepper, cheese, ham etc) into a zip-lock baggy and throw it in the boiling water and 5-10 minutes later, take it out and open the baggy and put it on a plate and voila! An omelet, perfectly cooked. If for some reason, it isn't all the way done, you can microwave it for 30 seconds or so.
Neither. Scramble - I don't like folding for the reason you listed and I can't ever flip the whole thing w/o slopping some of it out of the pan.
Neither method works well for me so I cook one side and then stick the whole pan in the oven to broil the top. It works great as long as you watch it closely.
I haven't perfected either method - that's why I make fritattas!
I fold first, then flip.
I am team fold...but then it never turns out right so then I move over to team scrambled eggs.
Good luck and best wishes for many more yummy omelets!!!
Team fold. I cook it over low heat and then fold when it is almost done.
Updated
Team fold. I cook it over low heat and then fold when it is almost done.
I fold, because that's the classic omelet. I make sure I have a small one person omelet, not a big one, because it won't all cook. I lift up the edges and let some of the mixture flow down under the cooked part to solve the problem of undercooked middle. After I fold, I give it a little time to cook through the middle so that there's no runny egg.
Yum!
We flip and then fold once the really yummy stuff is inside :). I don't like soft eggs...though I'm fairly sure my omlet at the restaurant this morning was only folded!
Team Flip that turns to Team Scramble. Almost every time I flip it, it gets all over the place and it turns into a breakfast scramble. Either way, it tastes good!
I always flip. If it is too big, I will slice it down the middle with the spatula and flip the two halves separately. I can't bring myself to eat egg that is not cooked to death.
Sadly, I must admit, I have never made an omelette. I either scramble (and stir in veggies/potatoes, etc.) or fry our eggs.
When I worked in a restaurant, I was taught to lift the edge of the omelette, allowing the liquidy eggs to run underneath. I cook on a medium low heat with the lid on, then lift the cooked part to let the runny part under, replace the lid. When it is almost cooked, I sprinkle the cheese, and other ingredients and then fold over in half. Sour Cream is SOOOOO yummy in omelettes!
flip. but its prolly more about my moms cooking than anything. she hated eggs and would over cook most meats. runny eggs is just not something i am into!
The side that you flip over to the other side... is already cooked.
I just flip em' over half circle.
My kids/Hubby, likes the inside, to be a bit runny.
I flip- my husband folds-
I like cheese inside he likes cheese on top
most days it is a toss up what you get depending on who's cooking
If I make them, they get flipped because if I cut into it and the egg is all slimmy I will literally gag!!! However, when I eat out at a restaurant I ask them to "scramble" my omlette because I don't *trust* that it will be cooked all the way thru!!! =)
I'm so with you. I have to flip the whole egg. I think it cooks better that way!
neither. I let one side cook, then lift up the sides and let the runny egg go undernethe the egg. Then cover and cook another minute. Then put in my filling, fold, recover intill filling is heated.
Restaurant training has it impossible for me to fold (not that some don't, but none of the one's I did ever would). I flip, place ingredients, slide onto plate, fold over, wipe the rim, drizzle over with oil (like tarragon oil, etc.), and place any fruit.
I fold.
If you cook it on low enough heat it cooks through without the bottom getting overdone. And I don't fold in half, I fold in thirds. So, stuff in the middle, flip on side over the middle, flip the other side over the middle.
I fold. I place the cheese and veggies on one half of the unfolded omelet, add a tsp of water to the edge of the skillet, put the lid on so it cooks the center, then I fold one edge over and serve.
My husband LOVES omelets. He usually wants left over dinner as an omelet the next morning. So I make all kinds of crazy ones.
I suck at making omelets.
What's your secret? ;)
I'm a folder. I do try to manipulate the eggs in the pan so that they are at a soft scramble before adding fillings and folding. Your carry over heat should cook the inside if you do it right.
