Smooth and silky on the outside, tender and soft-scrambled within.
, or fish. Even the slightest sticky spot can lead to trouble when making an omelette. In a lot of restaurants, they'd reserve a couple of carbon steel pans exclusively for omelettes, just to protect the flawless seasoning from damage. Using one of those pans for anything else—searing fish, sautéing vegetables, et cetera—was a major blunder.
The other tool you need is something to stir the eggs. Traditionally, that'd be a fork, held with the tines up to avoid scratching the pan. But even when the tines are pointing up, the metal will still degrade the pan's surface faster than other materials. So, the last time I was in San Francisco, I spent several hours withon a mission to create a pan-friendly omelette fork; we drove to a machine shop in Alameda and dipped forks into soft silicone.
In practice, though, especially for home cooks, working with high heat just makes the process more stressful than it needs to be. Moderate heat slows down the cooking, giving you more time to scramble the eggs and some breathing room to get it right. Take the fork now, and, with its tines up, start stirring quickly, working it all over the pan to break up large curds that form on the bottom. Simultaneously shaking the pan back and forth with your other hand helps keep the egg in motion while you stir—the more the egg moves around in the pan, the more evenly it cooks..
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