Add egg mixture to skillet; cook until set on bottom and softly set on top, tilting skillet to
allow uncooked egg mixture to flow underneath.
Gently lift the edge of the omelet with a spatula and tilt the pan to
allow the uncooked egg mixture to run into the bottom of the pan.
Using a wooden spatula, stir along the bottom of the pan a few times until the eggs thicken, tilting the pan occasionally and lifting the edge of the eggs to
allow uncooked egg to flow under the cooked portion.
As egg begins to cook at the edges, use the fork to draw cooked egg in towards the centre (without breaking up),
allowing the uncooked egg to run out towards the edge.
Not exact matches
As the
egg starts to cook, gently lift the edges of the omelette and tilt the pan to
allow any
uncooked portion of the
egg to flow underneath.