Why does my omelet break when I fold it? Overcooked perhaps?

Answer 1

Have you ever tried using a tin foil tent over the pan while it's cooking, this helps, And you wouldn't have to flip it.

Answer 2

Put pan over low heat for 2 to 3 min. Beat eggs with 1 tbls water per egg. Pour eggs into pan. Turn heat up very little. When eggs are set on the bottom and still damp on top put the filling close to the middle but a little to one side. Fold the omelet by lifting the side with no filling over the rest. Let cook for 1 to 2 min. Filp the whole omelet and cook for 1 min. The times are estimates, this is about what I use for a 2 or 3 egg omelet. You will increase the times when using more eggs. Low heat is best.

Answer 3

likely, could also be overstuffed. Sometimes people try to make omelettes too big. Three egg omelettes in restaurants use small eggs. try only using two in an omelette and fill and turn while stilll runny on top. finish cooking until set. to do this your pan must not be very hot. Pancake heat is way too hot. It should not sizzle when the omelette goes in. When finished the omelette should be only slightly browned on out side if at all but totally cooked. Too hot and eggs get tough.
almost forgot stuffings should be precooked and/or taken out of the fridge early enough to come up close to room temp, if they are cold they chill the eggs and make it hard to get an evenly cooked omelette.
extra, by the way most resaurant omelettes are cooked on the grill (flat top) and not in a pan, they are flipped and turned or folded with the spatula and the edge is easier to work under them because there are no pan sides to work over.Also the heat of a grill is much more steady and even because of the mass of metal in the grill. If you are cooking on electrical ranges get a very heavy pan that spreads the heat well and evenly and don't over heat it. Thin pans give you those round scorch areas from the electric elements and gain and lose heat way too fast.

Answer 4

When I was a chef,we used Olive oil as our lubricant.The pan was on Medium (@250-300 degrees)I always sloshed the egg around the pan and up to the sides.I used a Saucier' pan too.I folded mine into 1/3Rd's, then 1/3Rd's again to fold it in half.The SECOND 1/3rd was after the first fold was made and then slide off the pan onto the plate,while the other Half was still in the pan,I folded the other third,onto the plate,Perfect Omelet.I never used milk in my omelette's and I never OVER whip them,just to the point of "marbling"

Answer 5

I know this sounds too simple to help. Years ago I had a chef tell me never to put milk in an omelet or scrambled eggs. You use cold water instead. You will really be surprised with the outcome. Also make sure you whip the eggs vigorously just before putting them in the pan.

Answer 6

I have found from experience that there are two ways to keep an omlet from breaking. First cook on one side pushing cooked egg into middle which allows raw egg to move out to sides. when most of egg is cooked flip and turn off. The pan holds enough heat to cook the rest of the way. Second be sure to add water not milk and beat well but do not over beat or the protiens will brake down.

Answer 7

Yes, way overcooked. Next time, whisk in a bit of milk (1/4 cup) to a 3 egg omelette.. keeps it a bit softer.

Answer 8

Ok, for me it was the milk. Don t add the milk, it makes the omelet too fluffy. Without the milk, the omelet is flatter and does not break when folding!

Answer 9

Could be. Do you use milk or water when you make an omelet? If you're using milk, it could be making your omelets to thick and fluffy and that could be the cause too.

Answer 10

Yes. You need to fold it while the top is still a bit runny, and finish cooking it afte folding. Also, it will continue to cook for a minute or so after you plate it.