Feb 22 2009
Omelet Flipping
This is one of those flashy cooking techniques that involves some skill and dexterity. In the beginning, it will probably
result in a lot of egg matter on the stovetop and floor, and even the ceiling for those of you who feel the need
to use the same amount of force as a one-arm snatch. So keep those paper towels handy.
Given the sheer mass and quantity of the eggs we use in an omelet, and the vegetables stuffed into them, the traditional method of draining and steaming will not suffice. A 12-inch wide, 1-inch thick omelet will burn
on the bottom before it’s cooked through and through. Instead, we have to resort to more dramatic means.
This technique presupposes that you have a good nonstick skillet. Here’s a rule of thumb: if your eggs are sticking, then don’t try flipping! Preferably, use a deep skillet or a wok to prevent any splashing. To flip the omelet, hold the skillet handle with your left hand, pick up the skillet, and slip the spatula under the omelet with your right hand (or vice-versa for lefties). Slide the spatula around the bottom of the omelet; circle the entire perimeter to be sure it won’t stick. Then with one fluid movement, bring the skillet up with your left hand while simultaneously flipping the
omelet with the spatula. Catch the omelet gently, easing the pan down smoothly as it lands to prevent
splatter. Bravo!
Another strategy is to slide the omelet out onto a plate – still face up. Then, bringing the plate over the pan,
flip the plate over quickly, allowing the omelet to land face down to complete the cooking process. If thing don’t go as planned, don’t worry, you can always turn the dish into scrambled eggs. If your flipping attempt ended with an empty skillet, then it’s time to get a new prescription for those eyeglasses . . . and a new mop.