Can anyone recommend a good omlette maker?

[Pinkflipflop]

Always struggle with the middle of my omelettes being undercooked and wonder if an electric one is the way to go?

I am the world's worst cook - but I can make omelettes without an electric maker. Isn't the point to wiggle the egg around so iqt all gets cooked?

I would just start with a hotter pan, and stir the egg a bit so the runny bits run through to the pan to cook properly. Can't imagine an omelette maker would do a better job than a cast iron pan on a high heat to be honest.

'It'

Pop them under the grill for a minute or two. Cheaper than a new gadget!

My DH, but afraid it will cost you.

The middle of a French one is supposed to be undercooked. If you want one cooked all the way through then you want spanish type tortilla which you get from putting the pan under the grill.

Cook on one side and then put into oven for a little bit so the top cooks.

Oh my goodness such quick responses!!

How much for dh five!!!

Leave it until you can see most of it is solid, the solid parts are showing through if that makes sense. Then finish off under grill, or just flip it in half - the heat of each part cooks the middle, and you can keep turning it so it doesn't burn. If you want to check if it's cooked then slice the folded omelette in half (will look like quarter-circles) with the spatula and see if egg runs out or not.

I am a rubbish cook, but even I can knock up a perfect omelette!

I have never heard of an omelette maker.

Really confused by this thread now - don't you just flip them over like a pancake?

Just use a very hot omelette pan & keep tilting it so the runny bits go to the edges until they're set enough for you (or if it's too thick for tilting to work, use a spatula to pull the edges towards the middle & tip the runny bits into the spaces that creates)

then tip it on to the plate & fold it in half so it carries on cooking in its own heat for a time

no you don't flip an omelette.

What ponders said - you need to keep tipping the runny egg all over the pan so it spreads evenly and cooks quicker. then fold. except I fold it in the pan and cook it for an extra 30 sec or a minute when folded. But then I like my omelettes to be a bit browned on the outside (apparently the purists frown at this )