Posted by bc on February 22, 2010 at 10:36:53 from (65.66.85.240):
Hi, Just tried a 3 egg omelet yesterday using a bigger pan than I do for a 2 egg omelet and had not so good results. I've tried about a hundred different ways to make an omelet and wonder what others do.
My 2 egg omelet method: melt a pat of real butter in the bottom of a 9" teflon coated pan with the electric burner at 5.5 on a 10 scale dial so the bottom is just covered with butter. Start my onion chunks and ham chunks if using them(green peppers and other stuff would go in here as well). Mix 2 eggs in a bowl with a fork so the yokes are mixed up. Sprinkle in a little salt and pepper. Pour into pan when ham and onions are cooked. Let cook until the top is starting to get halfway solid. Pick up pan and try to slide eggs around and use a wide spatula around the edges to get the eggs so they move around on top of the butter. Maybe hold the pan above the burner some to avoid overcooking the bottom, When the top is fairly firm, I slide the eggs onto a plate. Then I flip the plate over so the eggs go into the pan upside down with the undone side down. (I haven't mastered the flip using the pan alone). Then throw on the shredded cheese. Cook till eggs are firm but not getting to brown (I like my eggs fully cooked but not browned too much). Then double over and slide into a new plate.
I've tried different oils such as vegetable, olive, margarine, etc but real butter seems to work best. Tried aluminum pans but non-stick teflon works the best. 9" pans works good using my method with 2 eggs. 3 eggs in that size pan never gets stiff enough on top to flip with out making a mess or else I end up cooking the bottom too much. 3 eggs in a bigger skillet makes it too thin to really flip well. The traditional method of just cooking one side, adding cheese, and folding it over doesn't cook the inside enough for my taste.
Any other ideas and secrets out there. Need a good breakfast before starting on the tractor.
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