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Comments on How do I best turn an omelet?

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How do I best turn an omelet?

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Whenever I make an omelet I have a hard time turning it over to fry it from both sides. I use a plate, cover the pan and turn everything so that, in the best case, the omelet now is on my plate and I can just put it back into the pan with the not fried site facing down.

However, very often the omelet is outright stuck in my pan and I can't seem to get it off. This leads to me making scrambled eggs instead of an omelet (which is not the goal).

I normally preheat the pan to medium heat with some oil. Should I add more oil so that the omelet is floating onto the oil? If I do so, I fear to burn myself with excess oil when turning the omelet. Are there other methods so that I can always enjoy a nice omelet? What are the best ways to turn an omelet?

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If you can avoid it... don't.

Many ovens (certainly here in the UK; not sure about anywhere else) have either an integrated or a separate grill, with heating elements or gas flames at the top of the oven. That's exactly what you need here: instead of trying to turn the omelette over and all the mess that risks, you can fry it most of the way in an all-metal frying pan, then put it under the grill for 3-4 minutes to finish it off, still in the pan.

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General comments (2 comments)
General comments
manassehkatz‭ wrote over 4 years ago

Interesting idea. In the US, that's what we normally call the broil element. I never thought of making an omelet that way, but it sounds like it would work. The catch is that if you are making more than one omelet then now you've got the entire pan, including the handle, heated up.

Zerotime‭ wrote over 4 years ago

This is a nice idea. My oven has an integrated grill and I've got a pan with a removable handle so I can use it as a casserole dish. Thanks!