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Breakfast Techniques . Archive
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page: 1
The Right Utensil
 Most chefs like to stick with 1 utensil and a whole lot of wrist action. My utensil of choice is a nice curved silicon spatula (aka, the spoonula) - which is essential for many types of cooking. Not only does it come in handy when cooking omelets, but it's great for scraping, stirring, and many other culinary endeavors. Other types of spatulas include your traditional plastic flat blade or even a nice wooden version.
So you've got your egg into the pan with all the dressings, and now you're to the flipping point. If you're a chef, you can probably tilt the pan so it slides to one end and then with a little wrist action the omelet will fold over. For those home cooks like myself, a little extra help is required. It's not cheating if you need a spatula to help you along. A little non-stick spray or a good quality non-stick pan couldn't hurt either. In fact, non-stick is your friend when it comes to any egg products.
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