Tips for flipping an omelet

[IMGONNABE40!]

First I thought that my pan was too small, so I got a larger non-stick pan thinking that would do the trick. Nope. Still can't get it over in one piece. I am afraid I will overcook the eggs and tend to flip while it is a bit too runny. Any suggestions?

 

[Ran]

you shuold start with an unheated pan, after you add your eggs to the pan, use a spatula to move the eggs from the middle of the pan to the outer part, continue that until the eggs are about 3/4 of the way cooked, add your stuff and instead of flipping the omelette, fold it, let is sit for 20 seconds, now you can flip it pretty easy, the eggs will finish cooking in about 30 seconds, long enough to butter your toast

hope that's understandable I've never tried to explain that without props

 

[poohtown]

a really good pan can make the difference!!!! I use a small non-stick pan that is good for a two egg omelet. I think the trick is to use a good amount of butter, not cook the eggs at too high a temp., and I cover them. First I'll let the eggs settle a little and move the edges in while tipping the pan so to get all the egg cooking. I cover it for a little while, check and push in the edges again. If you cover it, you probably won't need to flip it at all. When it's almost set, add your fillings, cover again, then fold. Yumm.

 

[The Mystery Machine]

When I make an omlette I do not "flip". I was taught this in high school cooking class.

Put the eggs in the pan, then you keep lifting the sides & tilt the pan so the runny part goes to the sides and under the cooked part. When it is almost done add the filling and fold. Roll onto the plate and ta-dah!

 

[IMGONNABE40!]

Thanks, everyone. I should be cooking better looking omelettes in no time.

 

[PattnFmly]

DH is reading with me, and says he's always flipped his omelets. Taught to flip them in trade school cooking classes. Same thing as above posters by lifting up the edges with a rubber spatula and letting the uncooked part run behind and using plenty of butter so it won't stick, then when the egg is slightly runny, he makes sure nothing is sticking then flips it, fills it then folds. Takes lots of practice he says. But I can vouch for his delicious omelets, the kids and I love it when he does breakfast!

 

[WebmasterAlex]

Larousse Gastronomique, which would give you the most traditional method says...
beat 8 eggs lightly and season with salt and freshly ground pepper. 2-3 tablespoons milk or 1 tablespoon thin cream can be added to the beaten eggs. Heat 2-3 tablespoons butter in a scrupulously clean pan, preferably non-stick.
Raise the heat and pour in the beaten egg.
Stir them with a fork drawing the edges to the center as soon as they begin to set. When the omelette is cooked slide it onto a warm serving dish and fold it in three. Rub a piece of butter over the surface to make it shiny.
The CIA's textbook says pretty much the same thing they do have an individual portion, 2 to 3 eggs, up to 2 teaspoons water, milk or cream and 1/2 to 1 oz butter