A classic French breakfast item, omelette is delicious, yet fragile and hard to turn. This article explains how to use a spatula, pan, or simple plate to turn an omelette right. You will find that baking and presenting an omelet perfectly is easy if you know how.
Steps
Method 1 of 3: Turn the Omelette with the Spatula
Step 1. Let the edges of the omelette turn white
Timing is everything when it comes to turning an omelette correctly and the rule is to wait for it to congeal around the edges. When you notice that they are turning white, it means that you have little time left before they are overcooked. Adjust the heat to medium and allow the omelette to set slightly in the center as well.
If you turn the omelette when the edges have already begun to brown, it is likely to be well done on the outside, but moist and too soft on the inside
Step 2. Slide the spatula under the omelette
Note which side the eggs are most cooked on and put the spatula in until about 1/3 of the way through the omelette. Don't push it all the way to the center, or you'll risk the omelette breaking in half.
If you can't slide the spatula under the omelette without breaking it, it may not be cooked enough yet or you may not have used enough oil or butter
Step 3. Lift the omelet slightly to see if it breaks
You need to make sure that the most cooked side is intact before trying to turn it. Remember to insert the spatula only up to 1/3 of the omelette.
If the part you lifted tends to break, you can try turning the omelette on the other side, otherwise wait a few more seconds in the hope that it will come together as it cooks
Step 4. Turn and close the omelet
If it's turning white on the sides and has begun to thicken in the center as well, it's time to turn it over. Gently lift the cooked side with the spatula and fold the omelet in half. At this point, you can gently squeeze it to make the two sides stick together.
Wait for the side in contact with the pan to turn a nice golden color, then flip the omelette again and let it cook until you get even browning
Method 2 of 3: Turn the Omelette with a Plate
Step 1. Take a plate that is 10 cm wider in diameter than the pan
Do not use a plate that is the same size or smaller than the pan, or you risk the omelette breaking due to lack of space.
Step 2. Tilt the pan and let half of the omelette slide onto the plate
If the underside of the omelette is cooked and firm, you should be able to slide it onto the plate without breaking it. Make sure the pan and plate touch each other so the omelette doesn't fall from the top. You have to slide it out of the pan without dropping it.
Don't let all of the omelette slip onto your plate, as you'll need to use the edge of the pan to fold it in half
Step 3. Fold the omelet in half using the edge of the pan
When half of the omelette is on the plate and the other half is still in the pan, carefully move the pan forward to fold the omelet back on itself.
Do not move the pan high or the omelette may slide off the plate. Move it forward so that the omelette naturally folds in half
Method 3 of 3: Turn the Omelette with the Pan
Step 1. Grab the pan by the handle and tilt it forward at a 30 degree angle
In this position, you will be able to snap your wrist and turn the omelette in one smooth motion.
Do not tilt the pan more than 30 °, otherwise you risk dropping the omelette on the ground. Furthermore, you will not be able to have an advantageous lever to exploit in order to turn it
Step 2. Swirl the pan slightly to make sure the omelette hasn't stuck
Make sure the underside has congealed and has not stuck to the bottom of the pan.
If the omelette is partially stuck to the pan, trying to turn it will break it and the part that has fallen off may slide out
Step 3. Quickly move the pan forward, up and back, smoothly
Move it forward a few inches, then tilt your wrist up slightly to lift half of the omelette. At that point, quickly pull the pan towards you a few inches, lifting the opposite edge to make the raised part fall on the other half of the omelette.
Try to measure the strength correctly. If you move the pan too quickly, the omelette may turn upside down; if you move it too slowly, you won't be able to fold it in half properly
Advice
- The ideal would be to use a non-stick pan with a diameter of about 20 cm. If you use a pan that is too large, the omelette may be raw in the center; also, you will have a hard time giving it the classic crescent shape.
- Cut the filling ingredients into very small pieces and use a limited amount. If the omelette is heavily stuffed or if the pieces are too big, you will have a harder time turning it.
- Add the grated cheese to the eggs before pouring them into the pan. It will act as a glue and keep the omelette whole as you turn it.
Warnings
- The hot fat may splash when you turn the omelette. If you find that you have used too much oil or butter, pour the excess into a container before flipping the omelette to avoid burning yourself.
- Don't use a flame that is too high, or the omelette may cook quickly on the edges while remaining raw in the center. Use medium heat for even cooking.
