Omelet help.... gah why is it so hard? [duplicate]

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

Addressing specifically how to not get that raw egg...

I either cover it like @TFD suggests...or simply stick it in the oven for a minute or so under the broiler, it finishes nice and quick and you can visibly see when its done quite easily.

To minimize the uncooked egg, as soon as the egg starts to set, use a spatula to push the edges away from the sides of the pan. Tilt the pan to drain some of the uncooked egg into the gap. Continue doing this along the edges as uniformly as possible, until the majority of the runny eggs in the middle are gone.

The process of pushing the edges towards the middle should help avoid your center from becoming too thin, and should add some extra structure to it to avoid having it fall apart when you fold it.

When I started making omelets I had a hard time with the raw egg in the middle so I would flip the whole egg like pancake and cook it inside out. now I have come to terms but try that so you can get past the raw egg thing.

For technique like omelet making a video is worth a thousand words. You will find an excellent presentation of omelet making from Alton Brown's show "Good Eats". In the episode "Zen and the Art of Omelet Maintenance" you will learn the secrets of Omelet making.

(link is to part 1, there you will find a link to part 2)

Although of course you should make omelette to suit your own taste, the archetypal gourmet omelette has uncooked egg in the middle, so I personally fold it over quite early.

Here's what I do.

Crack a couple of eggs into a measuring jug, add salt and pepper, and give it a very gentle stir; enough to break the yolks, but not to make it completely homogeneous. Don't use eggs straight from the fridge; they need to be room temperature. Milk or cream is optional at this point.

Heat the frying pan on medium-to-high. When it's hot, put in a knob of butter, and wait until it begins to smoke.

Tip in the mixed eggs; there should be an immediate sizzle. Swirl the pan so it covers the base of the pan.

Don't touch it until you're ready to fold, which for me is as soon it's solid enough for that to work. If you don't like uncooked egg, maybe leave it longer.

If you're adding a filling, do it now (I like gently fried mushrooms).

Two ways to fold:

1. By taking the pan handle, shuffling the omelette up the pan side, and flicking it up and over onto itself.
2. With a spatula

Give it a few seconds more on that side, then flip the whole thing over to brown the other side.

It's ready!

In culinary school we spent HOURS on Omelets. This is by far the easiest way to prepare a proper french omelet (as an aside a proper french omelet should not have any color and should be just barely finished cooking on the inside).

Start with well beaten eggs, milk is not necessary. Season with salt and pepper. Place a liberal amount of clarified butter (clarified not necessary but helps) in a very clean nonstick pan (we would do a salt treatment - place cup of salt in pan and heat over flame for 20 mins - on our pans to ensure all impurities are gone). Get your fat hot over medium high flame. Now pour in your eggs and using a small plastic fork start scrambling the eggs. This will get as much of the eggs on the heat as possible. This part should take about 20-30 seconds if your pan is hot enough. Now add your ingredients (my fav is shrimp and avocado). At this point if you have any cheese in your ingredients you can cover to help it melt for another 30 or so seconds. Now using a thin spatula, fold over one side and tip the pan over onto a plate.

When we were making them in school the chef had a stopwatch and as soon as we took longer than like 2:30 he would take the pan throw it away and make us start over, if it had any color, same thing. It also is rather helpful if your other ingredients are already warm so you're not having to heat them through the egg barrier and only really just melting the cheese.

Needed Items 

2 Eggs 2 onion cut it in to small pieces needed salt some butter Mix eggs onion needed salt Make sure the skillet is hot,put some butter in the skillet and also pour egg mixture in the skillet lat it cook for 20 seconds