I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I want it to be runny on the inside and untorn on the outside.
I also use chopsticks instead of a fork because I saw advice to use them for this recipe, chopsticks being less harsh on the nonstick coating, and better for mixing everything up in the pan.
The problem is, when I come to the shake-and-stir bit, where the heat of the liquid should rise relatively evenly, instead I get a sticky curd on the pan, which is also difficult to move around because it's too dry and even if I leave more liquid around to curd with it, it doesn't cohere.
Anyone have an idea on what I'm doing wrong here? Is the pan too hot/cold? Am I using too little butter? Are chopsticks the wrong tool for the job? Or is it really more about technique?