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The proper way to make an omelette is to continually pull the cooked egg into the center of the pan and roll the uncooked egg out to the edges.
When all the liquid egg has solidified you then have to toss at least 2 feet into the air to allow the omelette a 180* revolution to finish cooking the topside.
I'm not a fan of folding omelettes onto a plate, I like to serve them up flat or pancake style.
The Following User Says Thank You to Bobby Cash For Your Post:
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