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I used a pan with a rather significant lip (9" calphalon annodized aluminum with a flat bottom but is 3-4" high), with 3 eggs. Here are my findings: You can (and should) let the eggs set up fairly well in the pan before rolling. You of course want to roll when there's still moisture, but because you have gravity on your side, I should have wait a bit ...


It's called an "omelet", but it's scrambled eggs, well formed into an omelet shape Cook scrambled eggs, and just before they set (20 ish seconds) fold them, and tip the pan to roll them in the curve of the pan to form the classic omelet shape and serve. Since the eggs are not yet fully set, the outer surface will form a smooth omelet appearance You need a ...

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