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No flip omelet - raw egg on top?

I enjoy a hefty omelet from time to time and have yet to master the flip so usually do the half fold. However, there are always a few tsps or so of raw egg on top. I am not afraid of any sort of infection from the raw egg but more so the ooze is just not attractive. Is there a way to cook this residual egg on top without flipping? I do the method of lift and let the egg fall under the cooked to the bottom of the pan but even still it's hard to get all of the egg to drain to the side. Any tips or should I just deal with the ooze?

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  1. Put it under the broiler/salamander for a bit until they set.

    Do not walk away.

    1. you could put it under the broiler for a few moments to finish cooking that top layer

      1. You could also put a lid on the pan for a couple of minutes. The trapped heat and steam will cook the top of your omelette.

        10 Replies
        1. re: TorontoJo

          It's a pet peeve of mine when (unless the thread is in the triple digits) people don't read the responses before chiming in, and what they contribute is redundant.

          So, I am sorry to have repeated your suggestion - we must have been typing at the same time since when I began my post, the two broiler suggestions were the only replies.

          1. re: greygarious

            Heehee, it's totally ok. It's clear we were typing at the same time. :o)

            1. re: greygarious

              <It's a pet peeve of mine when (unless the thread is in the triple digits) people don't read the responses before chiming in, and what they contribute is redundant.>

              Where I live we call them "Me Too" Dogs. ~ They run through the woods barking Me too, Me too, Me too, Me too, Me too. Me too ~~~ Some forums are full of them.

              1. re: greygarious

                What's wrong with being redundant?

                1. re: paulj

                  I agree paulj. A pattern can indicate a consensus and can, therefore, instill confidence in the OP in taking that advice.

                  1. re: 1POINT21GW

                    Nothing wrong with the "I agree with paulj" or the much-debated "+1" to establish consensus. That's not the same as the I-cannot-be-bothered-to-read-others'-posts-but-here-are-MY-pearls-of-wisdom redundancies.

              2. re: TorontoJo

                Ditto - that's what I do. Cooks the top perfectly in just a minute or two without overcooking the whole thing. I also do this for melting cheese on an omelet before flipping/folding it out onto the plate.

                1. re: Bacardi1

                  As my Grandmother would say, "Brilliant minds think alike."

                  1. re: Bacardi1

                    I use this technique when making omelets for a crowd - I use a big skillet, put in plenty of eggs and whatever filling I want, cook it briefly, stirring a bit, then top it with cheese and pop it under the broiler to brown the top. Slide it onto a platter and let people cut wedges from it.

                    1. re: BobB

                      I haven't used it much myself, but stirring (as in scrambling) till the eggs start to set, and finish without further stirring is a way of promoting more even cooking.

                2. Put a lid on the pan half-way through cooking.

                  3 Replies
                  1. re: greygarious

                    Just until the egg looks set? Keep it on very low I imagine is best?

                    1. re: fldhkybnva

                      Yes, just cover until set. Don't change your temperature setting.

                      1. re: fldhkybnva

                        I add cheese while the eggs are still very runny and put a lid on right away, so that the cheese fully melts as the eggs set up. I dislike runny egg in omelets and I dislike unmelted cheese in them even more, so this takes care of both issues.

                    2. Put a lid on it and let it steam (as TorontoJo and greygarious suggested up above), or just break out your favorite creme brulee torch.

                      1. Meies thinks that they hit all of the methods....but If you want to learn how to flip an omlet....invest in a dozen eggs and your favorite omlet pan and give it a whirl, over the sink....that was how I was taught in a class .....You might want to try with medium size eggs first...then as you get more comfortable, large ,extra large, and over the stove...practice makes perfect!

                        14 Replies
                        1. re: PHREDDY

                          I think the main methods have been hit of which I recommend the lid - you can also make holes in the center of your omelet to let the egg drain down through.

                          An alternative to "flipping"- If your pan has been greased properly and is sufficiently cooked on the bottom, it should be possible to slide the omelet out of the pan onto a plate - run a spatula under it to make sure you can release it- then put the pan over it and flip the whole assemblage over.

                          Finally, if your omelet is properly cooked, the last bit of uncooked egg should cook when it is folded and allowed to rest a bit. Its good to have some moisture but not uncooked egg inside.

                          1. re: jen kalb

                            Ugh - but sometimes that "last bit of uncooked egg" DOESN'T cook after folding & resting - or at least not to the desired point for those of us who cannot stand even the slightest bit of undercooked egg. Definitely sets off my gag relex.

                            I'll stick with putting a lid atop my omelet pan for that final minute or so.

                            1. re: Bacardi1

                              obviously its all a matter of taste and judgment and above all, experience with the process - to get the standard result moist but with set egg.. . I was advised in classic omelet making by Fred Bridge many years ago when I bought a real omelet pan from him, a pan that came with detailed instructions, HOwever that pan is long gone - these days rather than using a standard pan and the standard folding method.I tend to flip my omelets, either by using a plate or abandoning perfection of presentation and cutting them in 2 or 3 pieces to flip, because I like the fried second side - or the lid method if there is a cheese topping. But whatever method you choose will require good monitoring to assure that the omelet is fully cooked but not too dry and tough.

                          2. re: PHREDDY

                            I've never heard of "flipping" an omelet. Rolled or folded. But flipped? Why?

                            1. re: c oliver

                              Flipped really? Many an omelet I've witnessed being cooked has been flipped with a flick of the wrist.

                              1. re: fldhkybnva

                                I don't get omelets in restaurants and fix more the small French-style so I guess it's apples and oranges for me. Can't even picture it.

                              2. re: c oliver

                                When people talk about flipping they have a moderately thick American omelet in mind, not the thin fast French style. The Spanish tortilla also requires flipping (or one of the substitutes). In fact there are cheater Spanish omelet pans, that consist of two half moon hinged halves.

                                1. re: paulj

                                  Having recently visited Barcelona and eating 'their' tortillas almost daily, it definitely doesn't get "flipped." It's quite thick - more than an inch certainly maybe close to two. It gets turned onto a plate and then back in the pan.

                                    1. re: fldhkybnva

                                      So I guess a pineapple upside down cake is flipped :)

                                    2. re: c oliver

                                      I would regard that as a form of flipping.

                                      Jose Andres in a Made in Spain episode, shows a version that is cooked on both sides, but is still wet in the interior. He describes it as a (water?) pillow.

                                    3. re: paulj

                                      Isn't a Spanish tortilla an eggy potato concoction rather like a quiche? I haven't made it but the photos I've seen make me think it can't be flipped.

                                      1. re: Hobbert

                                        The proportion of potatoes (or other fillings) is higher. It is more like a filling bound with eggs. Inverting with the aid of plate or other pan is usual. There are tube videos of doing right and wrong.

                                        Andres version. In this version the lid fits inside the rim of the pan, and some of the wet egg drips out. That is added back to the pan after the flip.

                                        1. re: paulj

                                          Gotcha. It sounds fantastic- what's not to love about eggs and potatoes? Now I just have to find somebody to eat it with me :)

                                2. Do you just slide the omelet intact onto the plate, so it appears on the plate the same as in the pan? Or do you roll or fold the omelet? If you fold or roll the omelet, the top that contains the barely coagulated egg gets rolled to the inside, and the residual heat continues to cook it. My understanding is that a properly cooked omelet is somewhat creamy inside, and that is also my preference.

                                  13 Replies
                                    1. re: janniecooks

                                      I roll it in half. perhaps I should preface it with my omelets tend to not be the thin French-style very pretty omelets but often are on the order of 6 egg omelets which fold quite nicely but the residual heat does not always cook the egg on top even if I fold immediately after topping with cheese to let it melt while folded. I think the pan cover method might work best. I thought to try it but feared the omelet would then be overcooked. I also should admit that I am not a fan of creamy eggs. With scrambled, I usually know that I will like them when they reach that just quite "too done" stage at which the water ooze starts to happen but that's water ooze vs egg ooze so prefer a firmer omelet and would like to get rid of the egg ooze creamy liquidness.

                                      1. re: fldhkybnva

                                        If you're making a six egg omelet !!!!!, perhaps your pan isn't big enough. I use a medium skillet for a TWO egg one.

                                        1. re: c oliver

                                          It's a 12 inch and works quite nicely aside from the few tsps of uncooked egg on top. It folds great in the pan it's just that residual stuff I can't seem to tackle as it's just thin enough that the low heat doesn't penetrate well enough.

                                          1. re: fldhkybnva

                                            Turn the heat up? Mine gets folded as I turn it out of the pan.

                                            I'd think you could use the back of a spoon or a spatula to 'push' the uncooked egg out to the edges.

                                        2. re: fldhkybnva

                                          I see your issue. The best way to avoid uncooked portions is to make one omelet at a time. Three eggs is a bit too much for my omelet pan, but my spouse prefers a three-egg omelet so that's what I make for him. I make his first, which allows the residual heat to cook the insides while I make the second omelet. By the time the second omelet is cooked, the first omelet is still hot and ready to eat. Can't imagine cooking 6 eggs at once and having it resemble an omelet, unless perhaps using a 14-inch skillet.

                                          1. re: janniecooks

                                            +1 :) And since we SHARE a TWO egg omelet, I really can't imagine it.

                                            1. re: c oliver

                                              It is made with 6 eggs and resembles an omelet so not sure what to tell you. I guess I'm a glutton but then again I primarily eat protein so an omelette has to be a full meal for me and so I load them up but apparently I'm violating the rules of cooking and physics according to some.

                                              1. re: fldhkybnva

                                                Oh dear, I did not mean to imply gluttony , and there's nothing wrong with making a hefty whatever you want to call it. But I think with hefty toppings and six eggs, you're in frittata country, not omelet country. With contents like that you'll achieve better success using techniques for a frittata than following cooking techniques for an omelet. That way you'll have the fully cooked egg dish of your heart's desire.

                                                1. re: janniecooks

                                                  Do you have to have passport to move from Omelet country to Frittata country?

                                                  fldhkybnva - it's ok to use 'omelete' for your style. There are many variations

                                                  But as you found out, some people do reserve the name for a quick French style, that uses 2-3 eggs in a 9" pan, and limited fillings. For that rolling or folding makes sense.

                                                  For your thicker style things like covering, or using a broiler help cook it all the way through. Starting with warm eggs and filling also helps. Low heat and patience also help.

                                              2. re: c oliver

                                                It's not the prettiest omelet but it clearly is an omelet. To be honest, I was quite hungry in an hour or so after this lovely heaping dose of protein.

                                                1. re: fldhkybnva

                                                  Your OP indicated a problem getting all the egg done (and I can see it has oozed out on the plate). I think the suggestions here are intended to problem solve. If you want six eggs and want to be assured of no undercooked eggs, then these alternative techniques may work for you.

                                                  1. re: c oliver

                                                    Yes, I haven't tried it yet but I think they all will solve the problem now I just feel bad for pondering more eggs :)

                                        3. I don't do a good flip either. I just fold the omelet in half and serve after it does a final minute or so in the skillet.

                                          But if I make a hefty omelet, I will fold and turn it over. Here's how I do it: fold the omelet. Hold the pan lid on top of the skillet, and carefully turn the pan over. Lift the pan; the omelet should be resting on the lid. Carefully slide the omelet into the pan, which you have placed on the stove burner. Finish with the lid on so it gets fully cooked and puffy. Enjoy!

                                          4 Replies
                                          1. re: sueatmo

                                            Genius - I imagine this requires a lid without the little 1/2 inch downward project from the top?

                                            1. re: fldhkybnva

                                              The pan lid I use is a Cuisinart Everyday Stainless lid from another pan. It does fit snugly onto the non stick skillet I use. (Scanpan) It does have a rim. The fit is not so snug that steam does not escape from the pan.

                                              As I think about how I do this, I might slide the omelet into the pan as I am holding it over, not on, the burner. Obviously I don't have the pan off the burner for any length of time.

                                              1. re: sueatmo

                                                Depending on the skillet, it may be easier to slide the omelet onto a plate (wet side up), and then place the pan over it, and invert.

                                                1. re: paulj

                                                  Well, that wouldn't be easier for me, but whatever works.

                                                  I don't try to invert, say, a saute pan. Only a non stick omelet pan.

                                          2. This recipe is in the March/April 2013 issue of Cooks Illustrated. I tried it a few weeks ago and it did not disappoint. It was so incredibly fluffy and cooked to perfection. I only used a little sprinkle of cheddar cheese instead of one of their suggestion fillings (this due to my DH preferences).


                                            This recipe appealed to me due to the fact that I'm a terrible omelet maker. I usually give up half way through and end up with scrambled eggs instead.

                                            1 Reply
                                            1. re: pagesinthesun

                                              Thanks, me too! It is only recently that I have finally learned the craft of even attempting an omelet. Prior to my devoted effort to finally learn, I stopped even trying and just did scrambled.

                                            2. I agree about covering. But also take it off the heat when you do, to prevent the underside from getting too brown and/or leathery. The broiler thing will work, but is awfully energy intensive, unless the broiler is on for some other reason.

                                              1. I'm surprised the trapped heat doesn't finish cooking that last bit of egg.

                                                If you don't like the results of the broiler or lid suggestions, you might try rolling it in your pan a bit sooner. That way you'll be getting more heat to the ooze.

                                                1. Aggressively stir with the fork flat against the bottom of the pan & shake the pan until the egg is set, spread the curds evenly in the pan, turn off the heat, add a modest amount of filling and roll onto a hot plate. Residual heat will cook the inside to creamy texture.

                                                  1 Reply
                                                  1. re: rjbh20

                                                    Another one, minus the popover

                                                  2. I just took mental notes while cooking one :) First of all, mine's not a traditional one so I call it a 'faux-tata'. I saute the fillings in the skillet (except for cheese if I'm using), then pour the eggs over. So today it was our usual two eggs in a 10" skillet. I make a point to get it all swirled around the pan as quickly as possible. By the time I added the cheese it was almost done (enough). Let the cheese melt a bit, turned out on the plate. The egg was done and the cheese was melted.

                                                    I also like the above classic French omelet. Just a few herbs and a little cheese.