An omelet is a classic breakfast option, but can be crumbly and difficult to flip properly at times. By knowing the proper way to use a spatula and pan, as well as a few ways to turn them, you'll quickly master the technique of turning an omelet and making eggs that are cooked and look just the way they should.
Step
Method 1 of 3: Using a Spatula
Step 1. Fry the eggs until the edges turn white
Timing is everything when it comes to turning an omelet and the rule of thumb is to wait until the edges of the egg have hardened. Once the eggs start turning white, you'll only have a little time before they get too tough in texture. Use medium heat and let the center harden slightly.
Flipping the omelet after the edges have browned will sometimes result in eggs that are cooked on the outside but runny on the inside
Step 2. Slide the spatula under the egg
Find the side that looks the most cooked and slide the spatula down to about the diameter of the egg. Do not tuck it all the way down the middle as the egg could split in half.
If you can't slide a spatula under the egg cleanly, it may be that you didn't have enough oil or butter for frying, or that the omelet needs to be fried a little longer to solidify
Step 3. Lift the egg side slightly to separate it from the pan
Make sure the sides to be folded stay together before turning. You don't need to slide the spatula further than the diameter of the egg.
If the egg starts to crack, turn it over from the other side or wait a few more seconds for it to cook
Step 4. Flip and fold the omelet
If the edges of the egg have turned white and the center is starting to harden, the omelet is ready to be flipped. Lift one side with a spatula to fold it in half, then press the top so that the center is together.
Leave the eggs in the pan until they are golden brown, then flip again and let sit until the other side is golden brown as well
Method 2 of 3: Flip the Omelet onto a Plate
Step 1. Take a plate whose sides are 5 cm wider than the pan
Do not use a plate that is the same size or smaller as the omelet will not fit and may spill over to the side.
Step 2. Lift the pan so the omelet can slide down onto the plate
With the bottom solidified, the eggs can slide down without cracking. Make sure the pan and plate are touching each other so the eggs don't fall from a height. The egg should slide down, but don't fall.
Don't put the whole egg on a plate as you'll need the edge of the pan to flip it in half
Step 3. Fold the egg in half with the edges of the pan
With half of the omelet still on the pan and the other half on the plate, slowly slide the pan over the plate to fold the eggs in half.
Do not lift the pan too high as the eggs may be dragged off the plate and accidentally fall. Instead, slowly move forward to push the omelet over the first half
Method 3 of 3: Turning Omelet with Frying Pan
Step 1. Tilt the pan about 30° with the far end tilted down
This way, you can flick your hands and flip the eggs in one smooth motion.
A slope of more than 30° can make the egg slide down. Meanwhile, if the slope is less than that, you will not have enough leverage to do the egg flipping motion
Step 2. Gently shake the pan to make sure that the bottom of the egg is free of sticking
Make sure the bottom of the egg is hardened and doesn't stick to the surface of the pan. This can be done by moving the pan slightly until the eggs can slide freely.
If they're still sticky, the eggs will fall apart when you turn them over as some will still stick to the pan and some will fly all over the place
Step 3. Toss the pan forward, up, and back in one swift motion
Push forward until about half the egg, then flick your hand slightly upwards to lift half of the omelette. Then, pull the pan sharply back toward you and lift the far end to fold the egg in half.
If you flick your hand too hard, the egg may flip completely over, but flicking too slowly will prevent the egg from folding properly
Tips
- Choose a nonstick skillet with a diameter of 20 cm. You can use any size skillet to make an omelette, but a small nonstick skillet is the best option for cooking a well-done omelet while keeping the shape intact.
- Slice the filling into small pieces and use less than you normally would. Too much filling will make the omelet more difficult to flip, as well as if the pieces are too large.
- Add the grated cheese to the egg mixture before cooking. The cheese will act as a binder, helping the omelet stay intact when flipped.
Warning
- Be careful with fats and oils when turning eggs. If there's too much oil in the pan, pour the rest into the container so you don't burn yourself.
- Don't turn the heat too high because the outside of the egg can cook too quickly while the inside is still runny. Cooking on medium heat is the best option as the omelet will be fully cooked.
