Omelette with green bean. spinach and tomato in a skillet. top view. (Photo by: Anjelika Gretskaia/REDA&CO/Universal Images Group via Getty Images)
The Omelet Rule You've Been Breaking This Whole Time
By Elaina Friedman
Although they may seem fairly easy to make, eggs can be tricky, as plenty of people have blundered a fried egg or overcooked a basic scramble. An omelet is the one of the trickiest egg dishes to master, but we have one tip that will improve your omelet game — don’t overfill it.
According to British Lion Eggs, overfilling your omelet with "chunky" pieces of vegetables and cheese can hinder a chef-worthy flip. "Try and keep toppings finely sliced, and if you're worried about it breaking, then evenly spread most of the filling on one side of the omelette and flip the other side so nothing spills," suggests the outlet.
J. Kenji Lopez-Alt shared some tips in Serious Eats for making a restaurant-worthy omelet, including salting your eggs 15 minutes before you cook them, beating the eggs in hot butter, and using the "lift-and-tilt" method to get the perfect flip. To do this, he says you should “use a silicone spatula to lift up the edges of the omelette and push them toward the center of the pan, while tilting the pan to allow the raw egg to run underneath.”