Ok, I know that making Omelets should be a "basic" skill, but lately I have been having a problem with getting the "top" of the omelet to set before folding it over. I use only 3 eggs in a non-stick pan - no water or milk added to the eggs, just salt. I do tilt the pan, and stir to get the topsides to run under until the bottom sets and turns a beautiful pale golden color. The top still has some "liquid" egg, so to keep the bottom of the omelet from going dark, I begin to fold and fill the omelet - turn onto plate, hoping the inside uncooked egg will cook on the plate. It doesn't. Cut into the omelet and a bit of watery egg begins to run out. Any help?
post #1 of 12
10/15/02 at 10:47am