I have a hard time making omelettes too. Whenever I go to fold them that just kind of break into pieces and end up being scrambled up.
I found that using a small (6 inch? 8 inch?) non-stick frying pan and lots of butter really really makes a difference. I watched the chefs at the breakfast buffet places when they make omelettes, alot of butter and the right size pan, as well as knowing how long to wait before flipping it. I have gotten much better at making omelettes they only fall apart once in a while now rather than all the time.
Flipping it? I don't flip my omelettes. I just push them to bunch up in the middle and to get the uncooked batter flow on to the frying surface. Then slide it half off pan half on plate, dump the filling in the middle, and flop the remaining half on top.
I like my eggs really well done, They can't be runny at all, it makes me gag. I cook it on one side, sliding it around so that all the egg gets congealed, then flip it over, put the filling in and then fold it up.
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I found that using a small (6 inch? 8 inch?) non-stick frying pan and lots of butter really really makes a difference. I watched the chefs at the breakfast buffet places when they make omelettes, alot of butter and the right size pan, as well as knowing how long to wait before flipping it. I have gotten much better at making omelettes they only fall apart once in a while now rather than all the time.
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