hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. swirl the pan to distribute the eggs evenly over the surface. shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. as soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. tilt the pan and roll out onto a plate. repeat with the remaining 