It seems that whenever I need to flip an omelette, either the top is way too liquid (thus, I can't flip it effectively, as it just runs off the top); or by the time the top solidifies, the bottom is over-cooked if not charred.

I suspect I'm doing something wrong but not sure what (aside from using way less so the omelette is much thinner and cooks through faster - mine are ~1.5cm thick).

(the question is primarily about omelettes but I had similar issues with large pancakes with more liquidy batter).



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