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I have a dedicated omelette pan and it's great and all, but it's only good for up to 3 eggs at a time due to its size. Any more eggs and the omelette won't fold properly or break at the seam, leaking cheese and whatever else I put into it all over the pan.
I always favor the French omelette but I do one thing different: I add about 1 tablespoon of water (don't use milk because it scalds easily!) per egg. This seems like an insignificant amount but the water will steam the insides of the omelette as it forms, and more importantly, melts your cheese and cooks your other added ingredients more easily.
I always favor the French omelette but I do one thing different: I add about 1 tablespoon of water (don't use milk because it scalds easily!) per egg. This seems like an insignificant amount but the water will steam the insides of the omelette as it forms, and more importantly, melts your cheese and cooks your other added ingredients more easily.
