How do I stop an omelette from sticking?

Answer 1

Use some butter in the pan,and when you flip it,put some more butter down,or use some non sticking spray if you don't like butter.

Answer 2

How to make an omelette 1. One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person. For omelettes, the fresher the eggs the better, but up to two weeks old is fine. Just break the eggs carefully into a bowl and season with salt and freshly milled pepper. Blend the egg yolks and whites with a large fork – the number one rule is not to over-mix – no beating or whisking. At this stage you could add some snipped chives or perhaps 1½ oz (40 g) of grated cheese to the eggs if you like. These should be gently combined with the eggs using a fork.
2. The size of the pan is vital: too small and the omelette will be thick, spongy and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. For a 2- or 3-egg omelette, the base should measure 6 inches (15 cm) in diameter. I recommend using a mixture of oil and butter, ½ teaspoon of each. Place the pan on the heat and let it get quite hot, add the butter and oil and as soon as it melts swirl it round, tilting the pan so that the base and the sides get coated.
3. Turn the heat up to its highest setting – when I first demonstrated this on television I said, 'As hot as you dare' and that still stands – then when the butter is foaming, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Leave it on the heat without moving it for a count of five.
4. After this time a bubbly frill will appear round the edge. Now you can tilt the pan to 45 degrees and, using a tablespoon, draw the edge of the omelette into the centre. The liquid egg will flow into the space, filling it. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges so that the egg can travel into the space left – all this will only take half a minute.
5. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and flip one side of the omelette into the centre then fold again. Take the pan to a warm plate and the last fold will be when you tip the omelette on to the plate. Remember, an omelette will go on cooking even on the plate, so serve it immediately. For this reason it is important to have some liquid egg left before you start folding, but if you have left too much, leave it to set on the plate before eating. The perfect omelette is one just tinged with gold on the surface and very soft and squidgy on the inside.

Answer 3

# 1. It is better to use a nonstick Omeleete pan with a fairly heavy bottom.
# 2. You should use 1/2 Olive Oil, 1/2 butter.
However, it depends on "How many eggs" you are using for how many people you are cooking the Omelette.
Have all the items ready at hand before starting. Optional items, you may add are cheese, shrimp spinach etc.
I have found it best using 2-3 eggs for one person, and I seldom add additional items, howeveer it also depends wether I am having simple Omelette for breakfast; if it is for lunch or dinner only then I will add extra items.
Method: have the pan ready on moderate heat add the 1 tbsp Olive oil, then approximately 2 level teaspoon of butter, quickly wisk 2 or 3 eggs and imediately add to the the heated pan with oil/butter make sure it doed not burn, turn and keep turning the egg mixture until it reaches the texture you desire, Now you can rollti overone side to the other ...........Enjoy

Answer 4

This is truly the best way to stop anything sticking in a frying pan., Put some oil in the pan and heat up until it starts to smoke slightly. allow to cool then add your eggs. Your omelette with glide around your pan without sticking at all. Perfect non stick pan every time!!

Answer 5

Just cut an onion in two and rub one part on the pan before making the omelette.

Answer 6

Use a non-stick pan, a touch of oil, but most importantly, make sure that the pan is hot enough. If it isn't, the omelette will stick.

Answer 7

I have spent a few years cheffing in pubs and i found that cooking the omelette in butter and not allowing the pan to become too hot before putting the mixture in sorts this problem.
Happy cooking!!!!!

Answer 8

teflon coated pan, if you don't happen to have a well-seasoned carbon steel omelette pan handy....

a bit of oil of some sort, olive, butter, margarine will work...put on low heat

beat eggs, season with salt and pepper, put in pan...use rubber spatula (high temp model) to stir eggs, lift edges of cooked part of the omelette to allow raw egg to flow beneath cooked part...when most of the egg is cooked, add cheese and put under broiler to melt cheese. Add rest of omelette filling, fold onto plate.

Answer 9

Invest in a non-stick pan, they are brilliant. You should put about a tablespoon of butter or olive oil if you prefer the healthier option and allow it to heat in the pan. Then crack your eggs. Always cook on low heat, that way it cooks evenly and also does stop burning and sticking.

Answer 10

Use a little oil in the pan before putting the egg in.

Non stick pans are always best to use

Answer 11

keep the pan on a low heat. and mix up the omelette in the pan