2 years, 1 month ago
via cooking-questions.com
What is the best technique for flipping an Omelet?
I tend to make an Omelet every morning, well majority of the mornings! I always seem to have trouble flipping it. I end up having two spatulas when I’m flipping the Omelet, one on each side, for an even flip, but half of the time that doesn’t seem to work either! I am wondering if there are any tips or tricks out there for flipping omelets, preferably with using only one spatula, less dishes to do is a good thing! When flipping I manage to get the omelet to rip in half, am I maybe using to wide of a frying pan and it’s making the omelet to thin, therefore it tears easy? Any tips, tricks, suggestions or helpful sources are welcome!
http://www.saidaonline.com/en/newsgfx/Mushroom-Omelette.jpg
Thanks!
Thanks!
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M$1 Answer
I am going to give you my secret Omelet technique. I just taught it to my teenager. He was impressed. That's getting increasingly difficult since he is 18 and knows all the answers to the Universe, including cooking. Just ask him.
This may not exactly answer your question, because you do not flip the omelet! I start by combining the egg mixture with some sour cream to make it fluffier. I assume you know how to start the process - by lifting up the sides with your spatula and letting the egg stuff run underneath? Once you are pretty sure the bottom is done, right before you would be flipping it, place JUST the pan (not the pan handle) under the broiler! It may start to look a bit volcanic for a minute because the top really rises. But it only takes less than a minute, and both sides are done! Cheese melted, lightly crisped, and no flipping necessary. Just fold it over and serve.
In the second image below, this is a pizza-style omelet, made the same way with the broiler, but not folded. Yum!
This may not exactly answer your question, because you do not flip the omelet! I start by combining the egg mixture with some sour cream to make it fluffier. I assume you know how to start the process - by lifting up the sides with your spatula and letting the egg stuff run underneath? Once you are pretty sure the bottom is done, right before you would be flipping it, place JUST the pan (not the pan handle) under the broiler! It may start to look a bit volcanic for a minute because the top really rises. But it only takes less than a minute, and both sides are done! Cheese melted, lightly crisped, and no flipping necessary. Just fold it over and serve.
In the second image below, this is a pizza-style omelet, made the same way with the broiler, but not folded. Yum!
images:
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