While experienced chefs use a large, square tamagoyaki pan, home cooks should go for a lightweight, 5-by-7-inch version like the Iwachu cast iron omelet pan. Or pick up a kit from YumOmNom or ...

Mix together. Heat the oil in a large omelette pan and pour in the egg mixture. Scramble it lightly, then allow it to set, covered with a dinner plate, for about 2 minutes. The top should set fully.

For American omelets, we're looking for large, fluffy curds and a fully set interior, so we don't want to move our eggs around as much. Your pan should be over medium heat as opposed to high ...

An un-enamelled cast-iron skillet is the best pan for getting the desired crisp edge and bottom of the omelette ... use two skillets or a large griddle. This version was taught to me by Tass ...

Set a plate by the stove. Heat a small (about 6 inches) seasoned omelette pan or non-stick skillet over medium-high heat. 2. When the pan is warm, add the butter (it should sizzle gently). Swirl the ...