On May 29, 12:01*pm, meatnub > wrote:
>
> I just need to learn how to cook one right. I always thought (or maybe
> even witnessed) that you dump the egg into the pan, let it cook, then
> fold, with the top runny part getting cooked after it gets folded. I
> don't know where I picked that up but I'm thinking that's wrong.

You need Julia Child.

The well-beaten eggs go into a medium hot pan and you move the pan
around with one hand while rapidly stirring the eggs with the bottom
of a fork in the other hand. You're creating a smooth, smallest curds
possible, mixture. If you keep the agitation up there will not be any
"top runny part" after about a minute. When all is a smooth
homogenous mixture you let it sit undisturbed for some 15 seconds or
so to form a bit of skin on the bottom so it'll hold together, then
while the center is still moist (but not raw or runny) you do the
folding thing.

Another way of thinking about it is to see it as the opposite of
scrambled eggs. There, your objective is large curds so you use low
heat and occasionally push them around with a spatula to pile up
little mounds. -aem