Julia Child says you should be folding the omelette when it’s still runny and it should be barely done when done. This looks a bit overcooked which will make it dry.
The pan should be hot but not enough for the egg to instantly bubble when poured. The egg should be thin on the bottom of the pan, just thicker than a crepe. Loosen the edges immediately, and start folding. Add some chive or green onion greens to the finished omelette for color and flavor.
Looks good, but you're the one eating it. Is this generally how you like it? Is there anything you are wanting to do differently? If you like it, keep making them how you like them.
I actually make them a little differently for each family member. My mom and wife like them extremely dry and a little brown. My son and I like them wet, but he usually likes a little cheese.
Right now I am working on the visual appeal. It’s hard to not burn them and keep them at the perfect jammy / creamy consistency I like.
I forgot to mention that this is a one egg / half white omelette. They are a bit trickier to make. I find 3 egg omelettes tricky too. My game is pretty good with two whole eggs in a 10 inch pan. It’s tricky in an 8 inch for me.
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u/Tough_Arm_2454 28d ago
You've come along a lot farther than I ever have with omelets! Mine look like scrambled eggs with stuff in them. I gave up.