I like to make an omelette that is a bit lumpier, so it’s between American and French, but has a nice even color without browning. I mix as long as I can to where it still flows and settles back into the part of the pan I just scraped. When it stops flowing well, I stop mixing and let it finish.
However, either it overcooks and cracks when I fold it, or it’s undercooked and a bit too wet in the middle.
I also can’t seem to get it to move when hitting the base of the handle to get the lip of the omelette over and make the nice football shape. I have a great quality all-clad non stick, but still.
Any suggestions?
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