Content

• To step
• Method 1 of 3: Using a spatula
• Tips
• Warnings
• Necessities

The omelette is a classic breakfast dish, but can be fragile and difficult to turn. If you know exactly how to use a spatula and pan and know a few different turning methods, you will quickly master how to turn an omelet so that your omelet is cooked nicely and looks the way it should.

To step

Method 1 of 3: Using a spatula

1. Let the edge of the omelet turn white. When flipping an omelet, good timing is very important, and a good rule of thumb is to see if the omelet is already firm on the edge. When the edge starts to turn white, you only have a short time before the eggs become too firm. Fry the omelet on a medium heat and let the center set a little.
   • If you flip an omelette with the edge already starting to brown, there is a chance that your omelet will be well cooked on the outside but still runny on the inside.
2. Grab a plate that is about two inches larger than the pan on all sides. Do not use a plate that is the same size as your pan or is smaller, as the omelet will not fit and could slide over the edge of the plate.
3. Push the pan forward, up and back in a sharp, smooth motion. Push the pan forward to about half of the omelet, then quickly turn your wrist slightly upward to lift half of the omelet. Then quickly pull the pan towards you a little bit and tilt the far edge to fold the omelet.
   • If you turn your wrist too hard, the whole omelet can be flipped. If you do it too soft, the omelette will not be folded.

Tips

• Choose a pan with a non-stick coating and a diameter of 20 centimeters. You can use any frying pan to make an omelet, but a small non-stick pan is the best choice to cook the omelet evenly and keep its shape.
• Cut the filling into smaller pieces and use less than you think you will need. If you use too much filling, it will be a lot more difficult to flip the omelet. This is also the case if your filling consists of thick pieces.
• Add grated cheese to the mixture before pouring the eggs into the pan. Cheese acts as a binding agent and ensures that the omelet remains whole when you turn it over.

Warnings

• Watch out for grease and oil when flipping. If there is too much oil in the pan when you want to flip the omelet, pour the excess oil into a container to avoid burning yourself.
• Do not turn the heat too high, because then the outside can cook too quickly and the inside will remain liquid. Baking on a medium heat is best, because the omelet will then cook evenly.

Necessities

• Spatula
• Pan with non-stick coating and a diameter of 20 cm
• Plate
• Ingredients for the omelette (eggs, cheese, filling)