Omelet help.... gah why is it so hard? Possible Duplicate:
  How to succeed with making omelette  




Omelets continue to elude me... It appears to be such a simple concept, but I always end up making scramble eggs with the mushrooms and cheese. Here's what I do

Mix egg and milk
Pour into skillet on low-med heat, and it fills the entire bottom
let it cook a little, then throw on the extras (mushroom, or meat and blackbean)

Then it goes awry... i see uncooked egg so I'm hesitant to fold it over, and if I leave it to cook i'm scared of burning the egg. I'll eventually fold it with runny egg, then i think to flip the whole thing to cook it some more and then i breaks apart. or i'll watch it then it gets really questionable in the area of over-cooked, so I mash it up into scrambled eggs..

What should I be doing? Any tricks or secrets to the basic task of making an omelet?
Cover it!

The secret to omelette not having a runny middle, and being able to handle it without it breaking is to use a loose fitting lid (or another pan, upside down) as a cover for most of, if not all of the initial cooking

This in effect steams the top of the egg, ensuring it is cooked before the bottom burns

This also increases the fluffiness of the egg :-)

You will then be able to fold or flip with ease