In a rectangular Korean or Japanese omelet pan (called a tamagoyaki pan) or an 8-inch nonstick skillet over medium-low heat, heat the oil. Spoon just enough of the egg mixture to thinly cover the ...

The ideal is to use a good quality non-stick frying pan, ensuring that the omelette doesn't stick and maintains its integrity. (source: portal6) Over-mixing the eggs incorporates too much air ...

a base measurement of 20cm/8in diameter is right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands.

As a child, I used to poke the thin omelet a little with my chopsticks ... Heat cooking oil in 20-cm frying pan and pour in about half the egg batter. 8. Spread thinly; cook over low heat for ...

Set a plate by the stove. Heat a small (about 6 inches) seasoned omelette pan or non-stick skillet over medium-high heat. 2. When the pan is warm, add the butter (it should sizzle gently). Swirl the ...