How to Toss an Omelet

A well-made omelet is a sign of a proficient cook.

Tossing an omelet is a technique that most chefs and cooks acquire after repeated breakfast or brunch services, but its usefulness is not limited to professional kitchens. It's faster than using a spatula, makes for a better presentation and demonstrates you have a skill set beyond that of a novice. "Tossing" isn't an apt descriptor of the technique. It's a little closer to rolling the omelet out of the pan and onto itself so the edges tuck under it. This leaves only the smooth surface of the underside of the omelet visible, creating a neat, clean presentation.

Things You'll Need

• Non-stick, slope-sided saute pan
• Plate

Instructions

1. Cook the eggs until the omelet sets, approximately one minute.

2. Slide the pan on the stove using a back-and-forth motion or tap the handle a few times. This loosens the omelet, if sticking, from the surface of the pan.

3. Hold the plate just under the pan. Slide one-third of the omelet onto the plate and turn the rest of the omelet onto itself. The omelet should now be on the plate with the edges tucked under it.

Tips & Warnings

• A slope-sided pan is necessary for this technique to work, as the omelet won't slide out of a pan with straight sides easily.

• Many chefs insist on a well-seasoned, stainless-steel pan for omelets. This is ideal, but not necessary. A non-stick pan performs the same function.

References

• "The Professional Chef, 8th Edition"; The Culinary Institute of America; 2006

Resources

• "Gourmet"; The Technique: The Classic Omelet; Paul Grimes; March 2008