HELP: problems making HUGE omlet?

[Steve123]

Ok, im finally gonna ask. I cant seem to make an omlet with 8-10 whites and 3 whole eggs. Its just too much volume. Less eggs i can do fine, but when it gets to this much..how the heck do you make it? I feel like i almost HAVE to scramble them for it to be thoroughly cooked. Otherwise it is never fully cooked (in different spots or on top, or middle when you fold it), or it falls apart when i try to fold and flip it. Anyone else have this problem?

The trick is to warm up the eggs first. I put them in a bowl of hot water. Remove water and add new hot water a couple of time. This cuts the cooking time of the egg so that it cooks quicker on the pan.

Once you break them, Add some salt as this will help too. Oil the pan with Butter (if your diet allows) or PAM. Heat the pan until it's piping hot before you add the egg.

Add egg, srape back and forth for about 10 seconds. Roll the pan to allow loose egg to run down to the pan. Let sit for about 20 sec's or so , add your veggies meat cheese etc.

Move the spatuclla under egg to loosen meanuver pan to fold into plate.

 

[HeavyHitter2]

take a serving dish that is about the same size as the pan you are using, do this over the kitchen sink. place the dish over the pan or omelet, while holding the dish in place with one hand, flip the pan over, flipping the omelet onto the dish. then just slide the omelet from the dish back into the pan and finish cooking.

 

[max33]

I recently invested in T-Fal pan that spreads the heat evenly and my omlets are cooked much better and tastier since.

 

[Chrysler]

Air flip for sure. It's all in the wrist...well, that and you need a good pan. I use Anolon Professional.