The Easiest Way to Prevent Runny Omelet

The idea of ​​an omelet is tempting and simple: wrap the yummy in an egg shell. In practice, however, it can be so difficult to get it “right” that even celebrity chef judges will ask other professionals if they can make the perfect French omelet or not. No one’s day (or career) should depend on an omelet. Instead of torturing yourself with soft cooking techniques, clumsy flips, rubbery edges and runny centers, make an omelet the easy way: use a lid.

While I appreciate a soft scrum, I don’t like slicing up an omelette and watching runny eggs spill onto a plate. I’d rather lay my eggs for that matter. Usually, to get perfectly set eggs that won’t overcook, you either need to flip the whole egg at the stage when it’s still quite brittle, or you can try churning the center, hoping it will set without separating, or without browning on the outside, which will become hard.

Instead of risking an egg flip or a rubber bottom, use the steam to help you out. Once you’ve poured the eggs into the pan, let the eggs cook halfway through over medium to low heat. There is no need to shake or fiddle with the spawn at all, except perhaps a slight swirl to expand its area. After a couple of minutes, the bottom and edges will begin to set without taking on any color, but the center will still be liquid. Cover the pot with a lid for about 30 seconds. Steam will form under the lid. This steam circulating under the lid will gently brown the surface of the egg without overcooking it.

Remove the lid and check the egg. The middle may still have the original liquid appearance, but if you look closely or at an angle, you will see that a hardened “skin” has formed on it. Great. Turn off heat. Once you’ve added the toppings of your choice, chopped herbs, boiled meat, or cheese, carefully roll the omelet onto itself. Apply as usual. No scrambling, no flipping, no rubber edges. Unleash your forks and enjoy a perfectly cooked omelet.