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Omelets - to flip or not to flip

I have seen some resources that call for flipping the omelet prior to adding fillings and/or folding. Others do not flip prior to folding. What is the traditional way?

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  1. I can't speak for "traditional" methods but I don't flip, I lid.
    Once the eggs start to show signs of firming, I add my toppings then place a lid on the pan. I fold when transferring to plate.

    1. Add stuff, fold, and, after a bit, flip!

      2 Replies
      1. re: Sam Fujisaka

        A correct fold and flip is among the top 25 measurements of masculine proficiency. There must me no leakage of "stuff", or asymmetry to the fold. Changing flat tires doesn't even move the needle, any Bubba can do that.

        1. re: Veggo

          Concentration on the "correct" fold and flip may lead to unwarranted and shameful leakage. Modern Bubbas have a run-flat and a reduced diameter option.

      2. not sure what's correct, but I like sauteeing veggies (par-cooked potatoes, spinach, zucchini, etc or whatever I am using), then add eggs, then flip, then add cheese, then fold. Just my preference since uncooked egg gives me the heebie jeebies. :-)

        1. I never flip...if chopped veggies need to be sauteed beforehand, they are sauteed & removed from pan...eggs go in over medium low heat...as they begin to set, the veggies are sprinkled over one half of the eggs...the other half is very gently folded over...then I allow it all to continue to cook, til cheese (if used) is a bit melty and eggs are still a bit oozy. I'm going out on a limb here, but I don't think Julia Child ever flipped her omelets and that's who I think I try to emulate when making omelets.

          1. Depends on the "customer" ...
            My wife likes to have them filled, folded, then flipped. I admit that, because she likes them "brown", I will often flip them for her before adding a few drops of water to the pan. Then I put a cover on the pan to finish them in steam. That's because I can't stand to look at an omelet that's been browned (and I'd prefer not to put my name on one) but if she's eating it I guess she's entitled to have it the way she wants it. The steaming helps reduce the amount of browning that has to take place for her to consider the eggs completely cooked.
            Some friends and associates prefer them filled, and then folded when plated.
            If I'm making an omelet with beaten egg whites into which I've folded the beaten yolks, I will fill, fold, the finish in either a hot oven or under the broiler.