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I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre.

Friends have suggested several names for this:

  • scramelette
  • sunny side up omelette
  • soft-centred omelette

The thought occurs that there must be a canonical name - which I'd like to know so I can order it at a restaurant.

My question is: What is the term for 'sunny side up' omelette?

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    French omelettes are usually cooked only on one side then folded – Chris H Feb 19 '17 at 8:44
  • And there's also the Japanese omelette, but that likely won't have cheese. (and would qualify as a 'soft-centred omelette', but maybe not 'sunny side up', as you scramble it while it cooks at first : cooking.stackexchange.com/q/53962/67 – Joe Feb 19 '17 at 12:48
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    Your creation is what I always think of when someone says 'omelette' without any qualifier. – canardgras Feb 20 '17 at 8:57
  • Thanks @canardgras - I'm used to 'sunny side down' omelettes being the default - but agree with you. Sunny side up is the best! – hawkeye Feb 20 '17 at 11:15
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I believe that is called a classic french omelette. "Sunnyside" comes from frying unbroken eggs, where the yolk resembles the sun, and by not flipping the egg over makes it "Sunnyside up".

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