Chinese Style Omelets

Question

I really like the Chinese Style Omelets, but is it normal for the egg to run out all over the pan? They really don't form distinct rounds. Am I doing something wrong? Do I need to cut the vegetables finer, maybe with a mandoline? What is the cornstarch for, if not to thicken the egg?

Elizabeth Mindreau · Accepted Answer

Hi Sarah - I checked the testing notes for this recipe and it says that the cornstarch was added to help contain the egg and allow for individual omelets. If you omitted the cornstarch, that might explain why your egg was runny. You can use a spatula to shape the mixture into rounds or ovals, although the shape is not that critical, just try to keep them separate.

Chinese Style Omelets

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