Hack to make a perfect omelette
So when I make a cheese omelet in a small round frying pan, my main problem is trying to flip it completely so that the both sides of the omelette are cooked evenly without turning it into “ scrambled eggs. I discovered a new hack this morning by accident.
So after I put the egg batter in the buttered frying pan with some cheese over medium heat, I placed a glass cover over the pan which was slightly smaller than the frying pan. In the past I have lifted up the cover just before the eggs started to solidify so the cover came up “ unscathed. This morning, I let the eggs cook a little longer until they actually stuck to the lid. When I lifted up the lid, the omelette was attached to the lid and the underside was completely evenly browned. I carefully using a spatula, scraped the egg from the lid brown side up. I cooked the other side for about another minute and when I sliced the omelette in half, both sides were evenly browned. I don’t know if anyone else has tried this ( much easier than trying to “ flip or fold” it while cooking).