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Mar 5, 2013 09:53 AM

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.

                  4 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.

                        1. re: biondanonima

                          That's what I do. Turn down gas after skillet heats up, add egg, sprinkle on additives, cover and wait. Sure beats all that shaking that the master chefs do in those videos. I also tried pouring boiling water on the edges after bottom was set until top was covered. That sort of worked too but added unnecessary complication.

                    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.