Comments on How do I best turn an omelet?
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How do I best turn an omelet?
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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One thing that might work (depending on how you want your omelet), is to quarter it before turning it. This makes it easier, because the parts fit better on the spatula. Now you can simply turn each of the four parts:
(the black is the pan, the yellow is supposed to be the omelet)
I read this a few days ago, when I made "Kaiserschmarren" (some kind of pancake ripped into pieces). For that, it doesn't matter if there are four parts, but for other omelet-like foods it might be unsuitable if you want them served in exactly one piece.
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