Sign Up Sign In

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?

Why should this post be closed?


4 answers


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.


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. manassehkatz about 2 months 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! Zerotime about 2 months ago


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:

I made an infographic

(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.

1 comment

This is how I do it. It's not exactly an omelet with its nice single-piece presentation, but it's more cohesive than scrambled eggs. Monica Cellio about 2 months ago


You ask in your question if you should add more oil when you have this problem. Absolutely not.

When I have trouble keeping the omelette together, it's almost always a sign that I've added too much oil (and then it devolves into scrambled eggs). It burns too much, gets burnt onto the pan, and doesn't flip.

The way my mother taught me how to get a proper omelette flipped is to fold it in half.

Put a little bit of oil on the pan, heat it and spread it around, then pour your egg in (usually two eggs). Use a spatula to keep it from spreading too much. After a minute or two, it should be solid enough that you can take your spatula, put it under part of your omelette, and fold it over onto itself. Your omelette should now take up half your pan.

Leave this cooking for a minute or whatever. It should be solid enough and cooked enough, then, that you can take your spatula and flip over the entire thing to cook the other side.

The end result should be that you have a fully cooked, folded in half omelette.

Afterwards, you can of course re-separate your omelette, or just have it folded over. But folding it makes it much easier to flip over as opposed to trying to flip it while it's all spread out.


At some point in the next week I'll try to make an omelette and document the process so I can add pictures here. Mithical about 2 months ago

What level of heat do you use? I have used two methods, one were I use high heat to "sear" a thin omelet into solidity quickly (almost an egg crepe), and one with very low heat where I allow the the egg more time to cook through and fluff, but hardly brown at all. Sigma about 1 month ago

@Sigma - I generally use medium heat on the stove (the dial towards, well, the middle). Mithical about 1 month ago


I had that exactly same problem... And solved it for good buying something that, here in São Paulo, we call "omeleteira" (which would translate to something like "omelet maker").

Its just two frying pans that fit together... So when it's time to turn the omelet, you just fit the other pan on top of the one you are using to cook one side of the omelet, turn the whole set and then let the other side fry on the other pan.


Wow, never seen that before. I asked a question regarding other uses for an omelet maker here. If you have experience using one, please consider sharing your experiences :) Zerotime about 2 months ago

Do those pans come apart so you could use them as regular pans for things other than omelets? Monica Cellio about 2 months ago

This looks pretty useful when it comes to making omelettes, but would you be able to explain how this helps with the "very often the omelet is outright stuck in my pan" part of the question, given that it won't just flip over onto a plate easily either? Mithrandir24601 about 2 months ago

The pans have non-stick coatings... So it will probably not remain stuck (it never happened to me) Pestana 27 days ago

And yes, the pans come apart you fit them together only when its time to flip Pestana 27 days ago

Sign up to answer this question »

This site is part of the Codidact network. We have other sites too — take a look!

You can also join us in chat!

Want to advertise this site? Use our templates!