Published May 1, 2007.
How do you make a sturdy omelet that isn't tough?
To lend a diner-style omelet enough structure to contain a hearty filling without ripping or breaking, the eggs are often overcooked.
We wanted a robust omelet that was moist, tender, and sturdy.
It became clear that there were two primary issues to consider: the method in which the eggs are manipulated in the pan and the temperature at which the omelet is cooked. To move the eggs, we opted for the easy approach of lifting the setting omelet with a rubber spatula to allow the uncooked eggs to pool underneath and cook. For temperature, we kept the heat at medium-low, finishing the omelet off the burner to keep it tender.
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