Originally Posted by Ghuraba
Hi everyone, I'm wondering if anyone has any tips or tricks for cooking a cheese omelett. I made it for the second time today, and I have trouble flipping/folding it. Are there any tricks to this?
1. Use a slotted turner (Fish Spatula).
2. Beat three eggs, 1tsp milk or 1Tbs heavy cream; small pinch of salt.
3. Use 8-10" Cast Iron skillet. (You don't need teflon, trust me.)
4. Pre-heat skillet to medium-high.
your grated cheese (have it on the ready).
6. Add two pats of butter and stir in the pan to coat it.
7. Just as the butter starts to brown, pour in eggs.
8. Don't be afraid to stir the wet eggs, but be quick... even-out the eggs.
9. just before they start to setup (not runny, but not set) -
- add the cheese . . .
10. Remove from heat and tilt pan over plate...
11. Use turner to guide the "egg pancake" onto the pan.
12. Use finesse to get the fold-over (You can do half-moon or three-fold.).
13. If it's a little messed-up on the plate, you can make ajustments on the plate.
the trick is NOT using low heat. Use medium-high heat, and it should take less than 90 seconds from eggs-in-pan to eggs-on-plate. Most people want to try and "control" the eggs by carefully using low-heat and waiting for them to set before doing anything. By that time, the eggs are already over-cooked and messing with them will just tear the omlette and frustrate the cook.
Golden (egg) Rule: if it's done in the pan, it's over-done!
Eggs will complete cooking with residual heat on the plate, as they are melting that tasty cheese you added. Have faith. You will get it right!