Published September 1, 1993.
While developing our best omelet recipe, we tried three methods of mixing the eggs. The easiest and best method for our omelet recipe turned out to be beating with a fork until the eggs were well mixed. This gave the omelet a more uniform texture than if the eggs were beaten less. We also found that medium-high heat cooked the eggs quickly enough to achieve an omelet with a lovely brown exterior. As for whether or not to stir the eggs as they cooked, we found that stirring breaks up and integrates the cooked egg with the soft portions, giving the finished omelet a very consistent texture and a smooth appearance.