Cooking Omlettes

[andy-hughes]

The 'filling' question has reminded me - I seem to have lost the knack for cooking omelettes, which I used to do quite well.

I use a proper omelette pan - should I have the temperature high, and cook it quickly?

I find that when I fold it, the middle has not finished cooking, and the bottom side has burnt a little.

Any advice would be most welcome.

[emmie]

i find that once cooked on outside, put under grill for a minute or two, to cook the middle bit.

[Maydup]

I cook it on a medium heat and flash in under the grill to finish.

[emmie]

i never cook mine quickly, its just what one prefers....

[eve1974]

Yup I’m a finish it off under the grill sort too

[MartinMillar]

I flip mine as I don’t like gooey egg

[pastafreak]

When I pour the eggs in, I start pushing the egg in from the sides, while swirling the pan to fill the bit that I just pushed in from...if that makes sense.

[TrevorThePug]

Chef makes a wonderful omelette and no grilling required.

Medium heat, cook gently.

[emmie]

i cook the ingredients first like mushrooms, then beat three eggs in a bowl, then pour over cooked mushroom, or whatever filling, then as mentioned when its more or less done, put under the grill for a mo to cook the middle bit.

[Maydup]

I do that pulling it in from the sides too.

[woofgang]

I like mine baveuse, like I like my scrambled eggs

[bednobs]

i prefer bouncy woofgang. Do you add water andy? you needs some water in the mix so it steams a bit

[pixie374]

Cook it slowly. It continues to cook when you add the filling, fold it and remove it.

[Mamyalynne]

Does anyone do souffle omelettes?

My Husband liked them that way, I can't be bothered for just me - I also do the pulling in from the outside.

[DTCwordfan]

brown (not burnt) on the underside is good - should be still gooey when you add the final ingredients and then pull in and turn over - the omelette carries on cooking so will firm up.

May have one later this week.....cheese I think and some crusty bread, green salad....

[jourdain2]

I'm making omelette tonight (mushroom). I use the pulling-in from the edge method. Once it's browned underneath I roll it, place on a warm plate and by the time I've got the other bits on the plate it is fine. It carries on cooking with its own heat.

[tomus42]

I do the pulling from the edge thing too and also a bit of grill treatment if required. It's best if they're a bit sloppy though I reckon.

[diddlydo]

Pull into the middle and tip pan to send the runny bit to the outside. Never, never under the grill!

[Canary42]

Omelettes folded over carry on cooking after removal from the heat (rather like scrambled egg) - the gooey centre is the mark of a super omelette IMHO.

[andy-hughes]

Thanks everyone for your answers.

I have concluded that i am cooking my omelettes too quickly - and I do know that they continue to cook when folded, so i will have another go on a lower heat and see if i can return to former glories.

Lord knows I am not good at much, but cooking a nice omelette used to be something I could do, so I am keen to regain my skill.

Omelette for tea I think - this has made me hungry!!

Thanks again everyone.