If a person stirs up some eggs, dumps them into a pan, cooks the egg in contact with the pan surface so that part is cooked, then dumps some cheese onto the uncooked egg on top, and folds it over (we're talking a sort of thick omelet here), will the uncooked part of the egg mixture ever actually cook?

There must be some way, but at the risk of completely exposing myself as a culinary boob, I'd try a finish in the microwave?

Yes, the heat in the "egg" itself will continue the cooking process whether left in the pan or placed on a plate. But left in the pan it will likely overcook, put on a warm plate, it will continue to cook enough for the egg to be completely set.

I can totally relate.

If I attempt what you're speaking of I spatula stir the eggs for the first part of cooking letting the uncooked part flow to the cooking surface. Also, you can always finish off in the oven.

NOW OTOH those Sunday morning brunch chefs do magical things with eggs that I'm not always able to achieve.

+1 ^^^

Just give the eggs about half the time, or a little less, than needed to cook before dumping the cheese in. I love eggs like this.

The retained heat of the eggs already cooked will cook the rest. It won't be nasty dried out hard through and through, but it will be cooked. The soft, slightly runny interior of a properly made omelette speaks for itself.

I do this all the time, and I'm sure I'm not the only one.

To complete cooking the egg to desired doneness, after you fold over, drizzle a little water in the pan, cover, and turn down heat as much as possible to avoid browning the fluffy yellow goodness...if you can't turn the flame down low enough, leave it on for a bit, then just turn the heat off as it continues to cook.

You can do this with any number of eggs or any size pan, adjusting accordingly.

And here I thought that I invented that technique!


Also, add a small squirt of yellow mustard to the scrambled egg. It enhances the flavor of the cheese.

scrambled egg salad!!

uh...no

Miracle whip for you! Seriously, try it once.

I've had some luck trying to cook the egg at a lower temperature so as to get it cooked without browning. Kinda tricky though.

Last time family wanted omelets I used two pans. Got it mostly cooked in one, flipped over into another, quickly throw in cheese, fold over and slide it out on the plate.

I like to add a little sauteed' onion and mushrooms.

I find that using a quality gas range, and decent omelette pans goes a long way to making them properly.
The temp of the pan, the stirring of the liquid egg, the addition of a little water to the beaten eggs, beating the eggs until all of the albumin is incorporated..............so many things to do.

If you are doing omelets for several folks, make sure all your ingredients are at hand. They don't take long, and you won't have time to prep for each as you cook them.

My comments were not descriptive of making an omelette, just a method that I use all the time to make eggs.

Well heck, if omelets isn't the goal, just well beaten,(I mean wall beaten with a whisk until color is totally uniform) Then immediately thrown into a smallish hot omelet pan or any other skillet, scramble up and throw on grated cheddar when just getting done. Dump out on plate and scarf it up!

That's what I do 90% of the time anyway.

I don't scramble them...