how do you make a basic omelet and flip it over when its all cooked and not burnt on the back?

Answer 1

You don't flip an omelet when you have cooked it to near completion i.e top still a little runny place pan under the grill on a high setting this will finish cooking the omelet and also make it rise and become fluffy as served in restaurants

Answer 2

I use high quality non-stick pans with sloping sides to cook eggs and I use these pans for nothing else (dedicated to eggs, they are). The pan should have a metal handle so it can be put under the broiler for finishing certain egg dishes.

The size of the pan depends on whether you like thick or thin omelets or on how many fried or scrambled eggs you normally cook at one time.

A 7 - 8 inch pan will make thicker omelets and will fry 2 - 3 eggs. A 10 inch pan will make thinner omelets and will fry 4 large eggs.

How To Cook An Egg: Omelets

I love to cook eggs in butter for superior flavor. However, butter burns easily so I use half butter and half vegetable oil. Blending in a little oil will keep the butter from burning and will give the eggs great flavor and color.

It is best to have the eggs at room temperature just before cooking so take them out of the refrigerator an hour before you want to begin cooking the eggs.

How To Cook An Egg: Avoid High Temperatures and Long Cooking Times

Keep in mind that you should cook eggs on gentle heat. Stove temperatures vary, so you will have to find the correct temperature on your own unit. If the fat (oil) you use is not hot enough, the eggs will spread too much and may stick. If it is too hot, the eggs will become tough or even crisp.

If the temperature is right, the eggs should set quickly at the edges. At this point, reduce the heat to low and finish cooking the eggs to your liking.

How To Cook An Egg: Omelets

Heat the pan over moderate heat. While the pan is heating, beat 2 or 3 eggs in a small mixing bowl until well-mixed. Do NOT whip until frothy, however.
If you want to add a little water, now is the time to do so and then whip again.
Add the oil/butter combination to the hot pan.
When the butter stops foaming, whip the eggs a couple of times and pour into the pan.
Let the eggs sit until they begin to cook around the edges.
Then lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run underneath. Repeat this process until the top is thickening and very little liquid egg remains.
Spoon filling (ingredients, if any) across the bottom of the omelet and add a little salt and pepper if desired.
Fold in half and slide onto your plate.
Enjoy!

Answer 3

Spanish Omelet

Ingredients
4 large Idaho potatoes [about 2 1/2 pounds], peeled
2 cups olive oil
1 1/2 onions, thinly sliced
6 large eggs
coarse salt
freshly ground black pepper

Method
Cut the potatoes into small bite-size pieces. Heat the oil in a large skillet over medium heat until the oil just starts to shimmer. Drop in a slice of potato; if bubbles form, it's ready. Put in potatoes. Cook until soft, about 15 minutes. They should not be crisp.

Add the onions after 8 or 9 minutes. The onions should be soft and light golden when the potatoes are done. Over a bowl, drain the potatoes and onions.

In a large bowl, beat the eggs lightly. Add the potatoes, onions and salt and pepper to taste. Add 1/2 teaspoon oil to the still-warm skillet. Add the egg-potato mixture. Cook on medium-low. Cook until you smell egg [4 to 5 minutes].

Put a flat dinner plate upside down on top of the skillet. Invert the skillet and the plate so that the omelet is now on the plate with the skillet on top of it. Put the skillet back on the burner and add 1/2 teaspoon of oil. Slip the omelet [uncooked side down] into the skillet and cook for another 2 to 3 minutes.

Serve at room temperature

Answer 4

Use a non-stick pan and/or non-stick cooking spray, and cook on low heat. There's also a special pan you can buy off an infomercial. It has two sides, which can be folded over to make omeletes or crepes.

Music in the Kitchen, I'm going to try the Spanish omelet. Sounds delicious.

Answer 5

OK, firstly I use a cast iron skillet [the kind you buy at camping stores, they come in all sizes, I have a small one around 6" diameter] and only use it for eggs, spray with oil and put a little butter in it - when you see the butter sizzling that is the right heat. Pour mixture into it then and using a spoon keep pulling in the outsides of the omlette, keep doing this till there is very little running in the centre. Carefully fold the mixture in half and gently slide it out of the pan to a plate. The heat will cook the runny centre and it will be great.
Enjoy

Answer 6

I use a non-stick pan with a glass lid. The lid holds in the heat and steams the top while the bottom is cooking. When the top is 75% solid, I flip it and add the fillings. Use your imagination there. You can make omelets with just about anything in them.

Answer 7

get you a good non stick pan and coat lightly with butter.
in a bowl combine eggs (3) depending on how big...
salt and pepper to taste,handful of cheese,and some diced ham or anything you prefer - possibilities are endless with omelets. heat pan on med/hi pour mixture in and wait about 4 - 5 min. - shake pan and when it slides around its prolly done on the side.i use a bendable plastic spatula to quickly turn it over - takes a while to master the in air flip.better safe than sorry. cook on that side until done,watch out so it doesn't burn. i like to get mine a lil brownish,when its done you can do more cheese in the middle and press together,or top with cheese. hope this helped,yummy. :-D

Answer 8

watch it closely and wait until the top has very little uncooked egg on it, then flip it....make sure to cook on a lower heat.

Answer 9

U can use low heat
U can use a non stick pan
U can use more butter/grease

Answer 10

The key is to keep it on low heat.