Master the Art of the Omelette: Avoid These Simple Errors to avoid breaking it

The most common mistake is to leave the omelette on the heat for too long or try to fold it while it is still raw in the center. The ideal is to beat the eggs well before adding them to the pan and cook them over a medium to low heat, without stirring, allowing them to firm up evenly. When the edges are cooked and the center is still slightly damp (but not liquid), this is the ideal time to fold. This ensures flexibility in the structure of the omelette and prevents it from breaking when handled.

Choose a non-stick pan that is proportional in size to the number of eggs and always grease it well with butter or olive oil. This makes it easier to release the omelette and prevents it from sticking - which is often the biggest villain of breakages. Wide and thin spatulas also make a difference: they allow you to lift the omelette with more support and less effort, without tearing.

First, carefully loosen the edges with the spatula. Then slide it under one side of the omelette and gently bring that side towards the center, tilting the pan a little if necessary. Never press or force - the fold should be done lightly, almost as if you were just resting one half on top of the other. If the omelette is stuffed, it's worth using the filling as a weight to help with the folding and holding.

Every stove, frying pan and egg reacts in a different way. The more you repeat the process, the more you'll understand the ideal point and the best time to fold. Before long, you'll be turning out omelettes like a chef.