So, you suck at making omelets, eh? I understand, I used to suck at making omelets too. But now I make awesome omelets and so can you. I get that sometimes you want to go to your favorite local diner for your weekend omelet and home fries treat. But imagine if you could make an amazing omelet right in your own kitchen? I know, I know the flipping part is a challenge and can seem impossible. I want to help you be able to do this. So let me show you how to flip an omelet. Oh, and you *need* to watch the video to really get it.
Here's Why You Haven't Successfully Flipped an Omelet
It's easy: because you never learned how to do it. If you are here reading this, you have thought about it. You have probably even made a dreadful eggy messy attempting it. But the truth is, no one ever stopped and took the time to show you what works and what doesn't work when it comes to making a flip omelet. A flip omelet is a beautiful, fluffy culinary treasure, but it takes time and patience to master. You will not succeed if you don't have time and patience.
Practicing First Will Help You Get the Rhythm of the Flip
You should practice how to flip an omelet before you actually flip an omelet. A great way to do this is with a slice of bread. Let the bread sit on the counter to get a little hard so it's easier to flip. For me, the perfect omelet pan is an 8" pan. Some people prefer a 6" pan, but I love my 8" pan and you must have a lid as well.
With the slice of hard-ish bread in the pan, move the pan forward and back (away from your body, then back toward your body). Do this a couple of times and then you need to push forward one final time with absolute confidence and pull back quickly - this is where the wrist action comes into play. There is a quick thrust forward and a pull-back that creates the gravity you need for the slice of bread to briefly take flight and successfully flip over to the other side. This is exactly what you will do with the omelet as well.
Practice flipping the bread a few times to get used to the flip. If your bread didn't get hard enough leaving it out on the counter, turn the heat on. Toast it a little in the pan until it's hard enough that you can practice this flip technique.
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Here's What You Need to Flip an Omelet
For me, the best flip omelets start with 1 tablespoon of butter and 1 tablespoon of olive oil melted in a pan. The best omelet pan in an 8-inch omelet pan. Some people may prefer a 6-inch pan, but to me, the perfect size is an 8-inch pan with a lid. If you don't have a matching lid - use what you have but it must tightly cover the pan.
The Three Secrets to Making a Fantastic Omelet:
- Olive oil (extra virgin or regular)
- Butter
- Steam
I love omelets and have spent years making them and honing my flipping skills. But have you ever noticed how wildly omelets vary from diner to diner? And if I'm being completely honest, diner omelets are usually runny. I don't like eating uncooked eggs. The flip omelet eliminates the runny egg problem. Most diners are cooking omelets on a flat-top griddle. They don't flip the omelet. It cooks on high heat, spread out on the griddle and is folded in. This leaves the middle of your omelet raw and thin and flat. I prefer a light, fluffy, fully cooked omelet. The flip omelet gives you all of this.
Easy Steps to Making a Flip Omelet (Watch the Video too!)
How to Flip an Omelet (it's all in the wrist)
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 1 omelet 1x
Description
Do you love eating amazing omelets but can never quite get it right at home? Well, let’s get to your kitchen so I can show you how to flip an omelet.
Ingredients
NOTE: These are omelet examples. This post is about how to flip an omelet. You can make an omelet with any ingredients you choose.
Cheddar & Scallion Omelet:
- 3 large beaten eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup shredded cheddar
- Chopped scallions, optional garnish
Feta & Salsa Omelet:
- 3 large beaten eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons feta cheese
- 2 tablespoons salsa
- Chopped basil, optional garnish
Mushroom & Swiss Omelet:
- 3 large beaten eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup cremini (baby bella) mushrooms
- 2 teaspoons diced onions
- Chopped basil & scallion, optional garnish
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Instructions
- If you’ve never made a flip omelet before, practice with a piece of dry bread in a pan to get your flipping mojo in order. (see video where I show you how to do this).
- Beat three large eggs in a bowl.
- Prep other omelet ingredients (whatever you are using). Shred cheese, onions, peppers, chopped tomatoes. If you are using a meat like bacon or sausage – cook that ahead of time. (see note 1 below)
- On medium heat, melt butter and olive oil until sizzling. There are two methods here. 1. Adding ingredients like onions or mushrooms to the pan and cooking before adding the eggs (you would do the same if you are using cooked bacon, ham, sausage, peppers). 2. If you are making a cheese omelet add the egg right away and the cheese goes on/in after you’ve flipped the omelet.
- Once the egg is in the pan (still on medium heat at first) watch for the egg to cook around the edges.
- Work the spatula around the perimeter of the pan. Push the sides of the omelet in (gently) and tilt the pan to let the raw egg fill the gaps. Start lowering the heat as the egg is cooking – you don’t want to burn the omelet. (see video). Once most of the raw egg is cooked, turn heat to the absolute lowest setting and put the lid on the pan. Set your timer for three minutes. Butter, olive oil and steam are the three secrets to making a great omelet. Let the omelet steam. You need to know your stovetop temperatures well here. If your stovetop is psychotic, alternate between keeping the pan on the heat and moving it off.
- At the three-minute mark, remove the lid and shake the pan to see if the omelet is sliding around the pan. If it’s not slick enough, turn the heat up a little. Listen to the omelet (it knows more than you do). It will sizzle and crackle just a tiny bit. It will only take a few seconds of heat and the pan should be slick enough and the omelet will easily slide within the pan.
- It’s time to summon the courage for the flip. You’ll move the pan forward and back, forward and back and when it feels right – one slightly stronger thrust forward with a fast pullback and a gentle flick of the wrist is all it should take for your omelet to briefly take flight and flip over.
- Add your cheese here. The omelet only needs a minute or so to cook that other side. Then, using a spatula, gently fold your omelet in half. You can turn heat off and leave in pan while cheese melts if you like.
Notes
- If you are using bacon or breakfast sausage you should cook that ahead of time. These two meats produce extra fat in the pan. So if you’re making an omelet with bacon, cook it first, then chop it up. Later when you heat the butter and olive oil you should use a little bit less since some of that bacon fat will render off when you add it to the pan. Use about half the olive oil and butter.
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