I have tried allsorts hot pan cold pan, and it's never creamy in the bloody middle!

Or I have to throw it away becuase cause the eggs don't smell right, should you only use fresh (as in max 7 days old) eggs to make an omelette ?

I know this may not be a very eggsiting topic, but please advise, this is no yolk.

I have tried allsorts hot pan cold pan, and it's never creamy in the bloody middle!

Or I have to throw it away becuase cause the eggs don't smell right, should you only use fresh (as in max 7 days old) eggs to make an omelette ?

I know this may not be a very eggsiting topic, but please advise, this is no yolk.

You could post this over in the foodies section!

Personally I never do omelettes like I see the top chefs do it on tele, I always heat the oil in the pan, add the eggs and cheese/tuna/peppers etc, give it a good stir round the pan and when it begins to cook under neath I bung it under the grill to do the top. They are quite thick so I usually end up with a soft middle

try really putting your back into when whisking, add a little milk and cook in a pan thats heating up untill the underneath is browning, then stick it under the grill untill its risen up, then fold and enjoy!!!

also i put cheese on the top after folding and stick it back under mmmmmm

been trying to make one for over 30 years now without any success i just leave it to the experts or buy the frozen ones you can do in the microwave from tescos

I whisk mine up, add a drop of milk, scrape the outside as it's cooking into the middle and swill the rest around, then shove it under the grill to puff up.

Serious chefs who can whip up and flip ten omlettes in a minute, would probably laugh at this, but I fry the bottom (usually I like lots of little interesting bits in like spring onion, tomato, chilli, whatever is available), and grill the top, with a little grated cheese.

It saves breaking it up, and you can just take a sneaky peek at the underside, and when it's perfect, you know you just need to golden the top.

Pan hot, but not too hot, grill high, but not too high.

I whisk mine up, add a drop of milk, scrape the outside as it's cooking into the middle and swill the rest around, then shove it under the grill to puff up.

As above but without the milk, and I don't grill them either. While they're still quite runny I fold them over, flip them a couple of times and serve.

I always add a little water to the whisked eggs. My grandma taught me this-she says it makes them lighter. I push in mixture at edges and swill around the pan to cook egg. wait till browned little on bottom and turn it over to cook other side.

I cook mine with the lid on so the pan heat cooks the top too

fresh eggs and a good whisking action, ensuring you're quickly folding so you get pockets of air rather than stirring is the key

You guys have made me want an omlette now, but I have no eggs, can anyone lend me a couple? ta

Grilling is quality, you can have the worse pan action in the world but throw some cheese on top, bang it under the grill and within a few minutes, it's all puffed up and looking good. What's with the puffing up?

Before grilling, I used to have to do the crazy, put plate no 1 on top of the pan, flip it over, remove pan, put plate no 2 on top, flip it again, remove plate 1 and replace with upside down pan, flip again and you have a turned omlette. And 2 plates that need washing. As I said, grilling is quality :-)

I don't grill it or flip it, put the beaten eggs into a hot pan, pull the cooked egg away from sides so raw egg runs underneath the cooked stuff, when its just setting on top fold one third over and then the second third you do whilst you're transferring it to the plate so the fold is underneath and its still a bit runny in the middle mmmm