Omelette

m@rty · 26 Oct 2012 at 12:09

Just looking for some advice

Every time I make an omelette its fine around the edges, but still a bit runny in the middle!

Can someone tell me where I'm going wrong?

tom_e · 26 Oct 2012 at 12:10

That's perfect! Although if you don't like it then you can either flip it or stick it under the grill for the last little bit of cooking.

Beerbaron · 26 Oct 2012 at 12:10

how thick are you making it? Have you tried putting it under the grill to brown the top?

krooton · 26 Oct 2012 at 12:13

As above, grill is the answer to your worries.

m@rty · 26 Oct 2012 at 12:13

tom_e said:
That's perfect! Although if you don't like it then you can either flip it or stick it under the grill for the last little bit of cooking.

Never thought of flipping it actually! I prefer it without any runny stuff in the middle

Beerbaron said:
how thick are you making it? Have you tried putting it under the grill to brown the top?

Not overly think or anything, 3 eggs in a medium/large pan so it has plenty of room to spread out

Porceliamone · 26 Oct 2012 at 12:14

Omlettes need to have some moisture in them. A bit thick and gooey in the middle sounds fine to me.

Nothing worse than an omlette like a frisbee.
Yeuch.

div0 · 26 Oct 2012 at 12:14

Tip the pan while you're cooking? Let the runny stuff run to the edges, where it'll then cook quicker.

the_r_sole · 26 Oct 2012 at 12:16

get the pan heated up and then chuck the eggs in but keep moving them about for a bit rather than just leaving it, make sure you don't do it to mcuh or you end up with scrambled eggs! that way you can ususally judge it to be cooked but not over

booyaka · 26 Oct 2012 at 12:25

Porceliamone said:
Omlettes need to have some moisture in them. A bit thick and gooey in the middle sounds fine to me.

Nothing worse than an omlette like a frisbee.
Yeuch.

totally - hate it when people cook them so that they are basically solid!

Bubo · 26 Oct 2012 at 12:51

I "pull" the edges in with the spatlua whilst tipping the pan so the uncooked egg runs into the void made. Keep doing this till most of it is used up, then fold the thing and press down with the spatula for a final burst cook of the middle.

DirtyJester · 26 Oct 2012 at 14:02

Get it done

Porceliamone · 26 Oct 2012 at 14:27

God damn I'm totally gearing up for a mahoosive omlette for dinner tonight now!

michaelp · 27 Oct 2012 at 14:54

That doesn't look very tasty

oli collett · 27 Oct 2012 at 15:53

Bubo said:
I "pull" the edges in with the spatlua whilst tipping the pan so the uncooked egg runs into the void made. Keep doing this till most of it is used up, then fold the thing and press down with the spatula for a final burst cook of the middle.

Yep that's basically the way to go. I'd spent years making rubbish omelettes before realising this trick.

This way, it will be just set and the texture should be near to perfect.

Buchanan0204 · 28 Oct 2012 at 10:48

michaelp said:
That doesn't look very tasty

Raw eggs never do.

DirtyJester · 28 Oct 2012 at 10:56

Buchanan0204 said:
Raw eggs never do.

Where are the 'raw eggs'?

Randomface74 · 28 Oct 2012 at 11:00

that needs to be flipped

1. warm pan
2. thin layer in pan
3. cook first side
4. flip
5. add filling
6. fold
7. cook a bit
8. flip folded omlette
9. cook a bit
10. serve

oli collett · 28 Oct 2012 at 11:54

You shouldn't ever need to flip an omelette if you do it properly!

DB_SamX · 28 Oct 2012 at 11:59

I can never get omelettes cooked but fluffy.

Judgeneo · 28 Oct 2012 at 12:01

This is what I do:

1. Cut up fillings (bacon + tomato is my current favourite)
2. Fry them (almost fully cooked)
3. Beat eggs salt and pepper a bit in a mug
4. Add egg in pan
5. Drain the runny bits towards the edges
6. Fold
7. Serve