I been making omelettes, but it always falls apart. How can I make a fold without falling apart?

Answer 1

I am pretty sure that you are folding them too late....if you fold the omelette when its done, it will split, BUT if you fold it when its not all the way cooked, it should just fold right over...like when its still a little runny ....good luck ;0)

Answer 2

You could add an extra egg. If you are using like 2 pounds of ground meat, then 2 eggs would work fine. Also, to bind the meatloaf, I use white bread crumbs. Pack the meatloaf solidly into a loaf shape. Sometimes, the meat has spaces in it and when you cut it, that's what falls apart. Let your meatloaf rest at least 10 minutes after you take it out of the oven and before you slice it.

Answer 3

The trick is to cook at lowest possible temperature, once the eggs look firm and not runny on top add your cheese and fold over, shut off heat and cover for 1 minute til cheese is melted..Voila.

Answer 4

My omlettes never fail.
Have all your filling ready.
Add the eggs to hot oil ready beaten with milk.
Once the eggs start to cook at the filling, cheese ham etc....
Then place the omlette under a hot grill the omlette will become light and fluffy.
Then slide the omlette off the plate, folding it at the same time.
Good luck.

Answer 5

Don't add any milk to the eggs and mix them slowly, so you don't fluff them up too much.

Use a shallow pan and a wide spatula.

Wait until the eggs look almost cooked through before adding filling and folding.

Make sure your pan is not too hot, so you don't burn the eggs before it's cooked through. Should be about medium-low heat

Answer 6

mostlikely you have too much eggs... But you can do a tri fold... Fold one third into the middle then while putting it on the plate fold so the fold is on the plate not facing you.

Answer 7

Mine fall apart if I have too much liquid in them, like too much onion, then the juice from the onion (or tomatoes, or other veggies) waters down the omelet and makes it break apart.

Answer 8

Maybe you are folding them before they are cooked enough?

Answer 9

Dont add milk to the eggs, dont whip the eggs too much-just fold them, and dont overcook....

Answer 10

How to Make the Perfect Omelet

DIRECTIONS:
The omelet that involves cooking a sheet of egg on both sides and then folding some stuff in it -- or worse, folding the egg and dropping the stuff right on top of it -- is really no omelet at all. I'm going to walk you through a basic three-egg omelet here, and I want you to appreciate that I did this one-handed ( so i can could take some pictures )
If you whipped one of these up on the morning after a hot date, let me guarantee that your guest will be impressed. Prep time: 5 minutes, cook time: 10 minutes.

1.
Use a standard non-stick medium skillet. Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).
(I am usually a butter fan, but I don't recommend it for this. You need very light, even greasing that won't pool or burn.)

2.
In a bowl, add a bit of milk to your three eggs. I don't know how to explain how much milk, because I forgot to measure it. I guess about a quarter of a cup -- it's an eyeball thing. Two heavy pours, or "gloop gloop." I know some people leave it out, but I believe the milk is the 1st key to a perfect omelet.

[9-7-04. Editor's note: After two years, I finally measured. It's two tablespoons. Also, I am revising my statement that milk is necessary. I have been experimenting with both ways, since posting this tutorial, and I will grudgingly admit that a perfect omelet can be made with just beaten egg. Be sure to whisk them thoroughly, and be sure to pour into a pre-heated pan. The egg is more eggy and not as fluffy, but they set up faster and more evenly. So, make it a matter of personal taste.]

3.
Add some seasoning to taste. I like a little salt and fresh-ground pepper, and a hit of Tony's. Whisk the eggs.

4.
Pour the egg mixture in the skillet, and swish it around so that a fine layer of egg sticks to the side of the pan. (You might want to click on the "swish pic" at left to see the closeup.) Do this by picking up the skillet and rotating it slightly. This is Swish #1, and it is the 2nd key to the perfect omelet.

5.
Leave the egg mixture alone for a few minutes to allow it to cook and "set up." You will know the egg has cooked enough to proceed when the egg whites have actually turned white (you can see the white chunks in the picture).

6.
While the egg cooks, take a minute to make sure your fillings are mise en place. Anything you like can go into an omelet. In my opinion, some sort of cheese is necessary because it makes the omelet hold nicely -- and then vegetables and meats are great additions. Today I've grabbed some diced turkey, fresh mushrooms, shredded cheddar, and a slice of swiss. I wish I had some chives, but it's no big deal. Other good fillings: ham, jack cheese, smoked salmon, bell peppers, crumbled bacon, proscuitto, spinach...

7.
When the egg is about 70% cooked solid, it is time for the second swish. Whatever liquid mixture is left in the skillet, swirl it around the edges again to make the crispy edge layer thicker. Swish #2 is (wait for it) the 3rd key to the perfect omelet.

8.
Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan. (click at far left for the closeup) This is when to add your fillings.

9.
Put your fillings in the omelet on one side only, in a half moon shape. I try to put the fillings on the opposite side from where the crispy edge started to pull away, since that side will probably be easiest to fold over. Leave a little room around the circumference so the fillings don't spill out.

10.
The edges should really be pulling away from the pan now. Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the fillings. Be gentle: the egg layer is delicate -- you don't want to tear it.

11.
Get your plate out while you let the folded omelet sit for about 30 seconds. Take a spatula and run it under the omelet to make sure it is not stuck to the pan. Get ready for the slide!

12.
Angle the skillet over your plate and slide. The omelet should slip nicely out of the pan and onto the plate. If you like you can use the spatula underneath to coax it. Yay!

NB:.
If you look underneath, you should see that both sides of the omelet are evenly browned and not burned. My omelet today was little too browned for my personal preference, but that's because I was taking pictures while I cooked. If you follow my guidelines, yours should turn out a little lighter, which is perfect.

Ta-da!
You are now an omelet maker extraordinaire. Now, Emeril or whoever would probably garnish this with fresh fennel (I hate fennel) or some sauce or some other green stuff -- but if you are just making lunch for yourself, like I did, you don't need all that crap. If you were serving this as a meal, I would say whip up some sort of potatoes or maybe a bagel with a shmear, and you are set.